Best 7 Beef Teriyaki Noodle Bowl Recipes

EASY TERIYAKI BEEF AND NOODLE BOWLS

Steps:

• Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
• Add frozen vegetables and water; mix well. Bring to a boil. Break noodles into 4 pieces; add noodles and 1 teaspoon of the seasoning from soup mix to beef mixture. (Discard remaining seasoning mix or reserve for a later use.)
• Reduce heat to medium; simmer 5 to 6 minutes or until vegetables are tender, stirring occasionally to separate noodles.
• To serve, spoon mixture into individual bowls. Sprinkle with peanuts. If desired, serve with soy sauce.

BEEF TERIYAKI NOODLES

Steps:

• In a large bowl toss the beef with the cornstarch and set aside.
• Cook noodles per package directions, set aside.
• Heat 1 tablespoon of oil in a large skillet.When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan, if you do this you will need a bit more oil). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
• Add the remaining tablespoon of oil to the same pan. Add in garlic and ginger and cook for 1-2 minutes.
• In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
• In a small bowl mix together the cornstarch and water.Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
• Add steak and noodles to the pan and toss to coat with the sauce.
• Serve immediately with green onions and sesame seeds if desired.

TERIYAKI BEEF NOODLE BOWL

Steps:

• Cook the noodles as directed on the package.
• While the noodles are cooking add all the remaining ingredients except for the cornstarch and water for the Oriental Noodles to another large pot and bring to a simmer. Turn down the heat and simmer while the pasta cooks.
• Drain the pasta when it's done and rinse under cold water.
• Add cooked pasta to the other pot and whisk together the water and cornstarch. Add to pot and simmer until thickened.
• Add the sliced Sirloin Steak and ¼ cup of World Harbors Hawaiian Style Teriyaki Marinade. Thirty minutes will do but 3 hours is better.
• Drain and discard the excess marinade.
• Add the marinaded steak, carrots and snow peas to a large skillet over medium heat and cook until tender.
• Add noodles and 2-3 tablespoons of marinade sauce to skillet and heat through.
• Serve with sesame seed and chopped green onions for garnish.

BEEF TERIYAKI NOODLES

Steps:

• Prepare noodle mix according to package directions., Meanwhile, sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings., Stir-fry vegetable blend and mushrooms in remaining oil 3-4 minutes or until vegetables are tender., Return beef to pan. Stir in noodle mixture; heat through.

BEEF NOODLE BOWL

Steps:

• Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
• Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
• Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES

Steps:

• Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
• Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
• Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
• Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
• Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
• Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
• Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

BEEF TERIYAKI NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
• Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and bell pepper, season lightly with salt and pepper, and saute, stirring occasionally, until lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
• Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer to your tastes). Season steak lightly with salt and pepper while it cooks.
• Meanwhile, combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl to make the teriyaki sauce. Whisk until sauce is well blended.
• Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce and distribute meat and vegetables evenly. Taste, and adjust the seasonings if desired.