Ready in 30 minutes and packed with tons of juicy beef, tender veggies, and a flavorful homemade teriyaki sauce, this beef teriyaki noodle stir fry will quickly become a regular dinner routine!
It’s a good day to eat a gorgeous bowl of noodle stir fry, y’all. Better make that multiple days because this recipe sure ain’t playing.
In our book, takeout at home is ALWAYS a good dinner choice, especially if it’s Asian-inspired and this stir fry ticks all the boxes and thensome.
I’m talking teriyaki beef strips, a rainbow of tender veggies, and saucy noodles all tucked into one easy skillet dinner!
Plus in interest of busy weeknights being a thing for most people, we’re keeping these noodles SUPER basic with only a handful of ingredients + 30 minutes to make it.
This Stir Fry Features…
- Tender, juicy beef strips
- Tons of colorful stir fry vegetables (that you can definitely change up, depending on what you have on hand!)
- A mess of tender noodles
- A scratch-made teriyaki sauce that is packed with flavor
Making The Stir Fry
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Beef
- Yellow onion
- Broccoli
- Sweet pepper
- Vegetable oil
- Garlic
- Soy sauce
- White vinegar
- Water
- Brown sugar
- Ginger
- Cornstarch
- Green onions
Choosing Your Beef
I recommend using a top round, sirloin, or flank steak for this particular recipe. Slice the beef into strips as thin as you can get them and make sure you trim off any excess fat on the outside.
Tip: freeze the steak for about 20 minutes before slicing for easier, clean slices.
Make Ahead and Storing
You can easily prep the sauce, beef, and vegetables for this stir fry ahead of time. Store ingredients separately in refrigerator up to 6 days until ready to assemble stir fry.
Once assembled, leftovers of the stir fry store well in refrigerator up to 6 days. Reheat leftovers over medium-low heat in a skillet or 1-2 minutes on high in microwave.
Tips for Perfect Beef Stir Fry
- Choose a large pan for cooking – a large pan will evenly heat the beef + vegetables during cooking.
- Cut vegetables in uniform size – uniformity will ensure that all the vegetables cook at the same rate.
- Cook noodles to al dente – they will continue to cook a bit once added to the beef, vegetables, and sauce.
- Use fresh garlic and ginger – these ingredients add tons of aromatic flavor to the stir fry.
Recipe Variations
Try these ideas for a different twist on this stir fry.
- Use different vegetables – try using snow peas, carrots, mushrooms, green beans, or cabbage.
- Make it spicy – this stir-fry is mild as-is, but you can easily add some heat by adding a minced jalapeno or serrano pepper, red pepper flakes, or hot sauce.
- Swap noodles – try rice noodles, udon, or ramen in place of the spaghetti.
- Use chicken instead of beef – thinly sliced boneless chicken thighs or breasts will work great in place of the beef.
Serving Suggestions
Try serving this stir fry alongside potstickers, dumplings, or a big green salad for a complete takeout-style meal.
Sweet, saucy, and just packed with SO much veggie + beef goodness in between all those glorious noodles! I would happily eat a bowl of this daily and seriously, don’t tempt me.
I guarantee this stir fry will become a dinner regular in your house. It seems to always be on our dinner rotation and there’s gotta be a reason for that.
More beefy stir fry dinners you’ll love!
Beef Teriyaki Noodle Stir-Fry
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Ingredients
- 1 lb beef top round steak, sliced into thin strips
- 1 medium yellow onion, thinly sliced
- 2 cups broccoli florets
- 1 large sweet pepper, diced into 1-in cubes or strips
- 2 tablespoons vegetable oil
- 3 medium cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 2 tablespoons white vinegar
- 1/4 cup water
- 1/2 cup packed light brown sugar
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 8 oz spaghetti noodles, cooked according to package instructions and kept warm
- Salt and pepper to taste
- 1/4 cup sliced green onions
Instructions
- In a large skillet over medium-high heat, saute beef, onion, broccoli, and sweet pepper in oil, stirring occasionally until beef is browned and vegetables are just tender. Add garlic and saute 1 additional minute until fragrant. Remove from heat.
- In a small bowl, whisk soy sauce, vinegar, water, sugar, ginger, and cornstarch/water mixture until smooth. Return pan of vegetables and beef to medium heat and add sauce to pan. Cook several minutes, stirring occasionally until sauce is slightly thickened.
- Stir noodles into sauce mixture until evenly coated. Season with salt and pepper to taste. Top noodles with green onions and serve warm. Enjoy!
Notes
Nutrition
This recipe was updated with new photos and recipe notes on 4/14/21.
Jammer says
This is heavenly deelish!! I just made this for dinner with rice noodles … I cannot wait to make it again!!
Thank you for sharing this recipe!! The sauce was so easy to make – we had everything on hand – I got it all ready to go while the onions & peppers were cooking.
Even my hubby likes it!! Definitely a winner!!
Sarah says
Rice noodles sounds like an amazing twist! Glad to hear these were a hit 🙂
Deb says
I make this meatless, just load up on veggies. Also I’ve used ramen noodles to spend up the cook time. It comes together VERY fast so I make sure the sauce is prepared before I start. Thanks!
Sarah says
Hey Deb! So so happy to hear you loved this stir fry – love the use of ramen noodles!
David Burington says
Amazing! I switched the spaghetti out for true lo mein noodles and toss finished in an ever clear flaming wok.
Sarah says
That’s great to hear, David! Enjoy! 🙂
Lisa den Elzen says
I used rump steak but cooked it quickly, removed it and added it back to the wok after the vegetables had been stirfried, and sauce added and brought to the boil, this keeps the rump steak tender. I used hokkien noodles. I have tried different teriyaki sauce recipes and l found this sauce a bit too sweet. I recommend reducing the sugar slightly.
Sarah says
Thanks for sharing your adjustments, Lisa! 🙂