Quick easy Beef Teriyaki Noodles Recipe
1 lb. boneless beef chuck, or shoulder-blade steak, trimmed, thinly sliced on a diagonal
4 tsp. Olive Oil
1/4 cup water
2/3 cup reduced-sodium teriyaki sauce
3 cups broccoli florets
1 cup carrots julienned (cut length wise, thin strips)
6 green onions, thinly sliced (aka scallions)
8 oz spaghetti noodle or Chinese noodles
1/2 teaspoon crushed red pepper flakes
1/4 cup soy sauce*
soy bean (aka edamame) *
ginger root *
* optional ingredients
1. Cook noodles per instruction on package, drain, set aside.
2. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add beef, cook 3 to 5 minutes, turning frequently, until beef is no longer pink. (you’ll add the ginger root now if you’re using it)
3. Toss in the noodles, add the remaining oil and crushed red pepper flakes. Tossing lightly to mix, place in a large bowl, set aside.
4. In the same skillet add, broccoli florets, soy beans (if you’re using), water, cover and cook over med-high heat for 2 mins. (stirring once) add, teriyaki sauce, soy sauce*, carrots, scallions allow to cook for 2 – 3 mins, add to beef & noodle mixture. Toss to mix and serve.