Teriyaki Beef with Sesame Vegetable Udon
Asian-Inspired Teriyaki Glazed Beef with Sesame Vegetable Udon Noodles
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
8 oz (225g) udon noodles
2 tablespoons vegetable oil, divided
1 red bell pepper, thinly sliced
2 carrots, julienned
1 small broccoli head, cut into florets
1 cup snap peas, trimmed
3 green onions, sliced diagonally
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons sesame seeds, toasted
1 tablespoon sesame oil
For the teriyaki sauce:
1/3 cup low-sodium soy sauce
3 tablespoons honey
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 2 tablespoons water
Directions:
In a small bowl, whisk together soy sauce, honey, brown sugar, and rice vinegar. Set aside.
Cook udon noodles according to package instructions until al dente. Drain, rinse under cold water and toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beef slices and cook for 2-3 minutes until browned. Remove beef from pan and set aside.
In the same pan, add remaining vegetable oil. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Add bell pepper, carrots, and broccoli. Stir-fry for 3-4 minutes until vegetables begin to soften.
Add snap peas and continue to stir-fry for another 2 minutes.
Pour in the teriyaki sauce mixture and bring to a simmer.
Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.
Return the beef to the pan, add the cooked udon noodles, and toss everything together until well coated with sauce and heated through.
Drizzle with remaining sesame oil and sprinkle with toasted sesame seeds and green onions before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 425 kcal | Servings: 4 servings