Teriyaki Beef Strips with Snow Pea Udon
Ginger-Glazed Teriyaki Beef with Crisp Snow Peas and Silky Udon Noodles
Ingredients:
1 lb beef sirloin, thinly sliced
8 oz udon noodles
2 cups fresh snow peas, trimmed
1 red bell pepper, thinly sliced
1 carrot, julienned
3 green onions, sliced diagonally
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons sesame oil, divided
2 tablespoons sesame seeds, toasted
1/4 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 tablespoons water
1/4 teaspoon red pepper flakes (optional)
Directions:
In a medium bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki sauce.
Place beef strips in a separate bowl and pour half of the teriyaki sauce over them. Marinate for 20-30 minutes at room temperature.
Meanwhile, cook udon noodles according to package instructions, usually 2-3 minutes in boiling water. Drain, rinse with cold water, and set aside.
Mix cornstarch and water in a small bowl to create a slurry. Add to the remaining teriyaki sauce and set aside.
Heat 1 tablespoon sesame oil in a large wok or skillet over high heat. Add marinated beef strips (discard marinade) and stir-fry for 2-3 minutes until browned but still slightly pink inside. Remove beef and set aside.
In the same pan, add remaining sesame oil. Add bell pepper and carrots, stir-frying for 2 minutes until slightly softened.
Add snow peas and continue stir-frying for another 1-2 minutes until bright green but still crisp.
Return beef to the pan, add the reserved teriyaki sauce with cornstarch slurry, and bring to a simmer. Cook for 1-2 minutes until the sauce thickens.
Add the cooked udon noodles to the pan and toss everything together until well-coated with sauce and heated through.
Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes if desired.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings