# Ingredients:
→ Beef
01 - 14 oz flank steak, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 cup sugar snap peas, trimmed
06 - 2 carrots, julienned
07 - 2 green onions, sliced
→ Noodles
08 - 10 oz egg noodles or soba noodles
→ Teriyaki Sauce
09 - 1/4 cup soy sauce
10 - 2 tbsp honey or brown sugar
11 - 2 tbsp mirin or rice vinegar
12 - 1 tbsp sesame oil
13 - 2 cloves garlic, minced
14 - 1 tsp fresh ginger, grated
15 - 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
→ Garnish
16 - 1 tbsp toasted sesame seeds
17 - Extra sliced green onions
# Instructions:
01 - Combine the sliced flank steak with 1 tablespoon cornstarch and 1 tablespoon soy sauce in a bowl. Mix thoroughly and set aside while preparing vegetables and sauce.
02 - In a small saucepan, combine soy sauce, honey, mirin, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until sauce thickens (about 1 to 2 minutes). Remove from heat and set aside.
03 - Cook noodles according to package instructions, drain thoroughly, and keep warm.
04 - Heat a large wok or skillet over high heat with a little oil. Stir-fry the marinated beef in batches until browned and just cooked through, approximately 2 to 3 minutes per batch. Remove and set aside.
05 - In the same wok, add more oil if necessary. Stir-fry bell pepper, sugar snap peas, and carrots for 2 to 3 minutes until crisp-tender.
06 - Return the cooked beef to the wok, pour in the prepared teriyaki sauce, and add the cooked noodles. Toss everything together over medium heat until well coated and heated through.
07 - Divide the mixture among serving bowls. Garnish with toasted sesame seeds and additional sliced green onions.
