Best 7 Orange Teriyaki Beef With Noodles Recipes

ORANGE BEEF TERIYAKI

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside., In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve with rice. Garnish with green onions and curls if desired.

ORANGE TERIYAKI BEEF WITH NOODLES

Steps:

• Cut the beef into thin strips against the grain. Sprinkle with salt and pepper.
• Place a 12-inch stainless steel skillet over high heat. Add 1 teaspoon of vegetable oil, and when it shimmers, add half of the beef in one layer. Cook until the beef is browned on one side, then flip to cook the second side with a pair of tongs. You want the outsides of the beef to be browned, but for the beef to remain tender. Remove the beef to a plate. If needed, add the second teaspoon of vegetable oil to the pan and cook the second half of the beef. Remove the beef to the plate.
• Add the beef broth, teriyaki sauce, orange marmalade and dash of cayenne pepper. Bring the mixture to a boil. Add the pasta and the sugar snap peas and stir to combine. Reduce the heat to medium, cover the skillet, and cook until the pasta is tender, 5 to 7 minutes. (If needed, add up to 1/4 cup of water if your pasta is not tender and all of the liquid has been absorbed.)
• Stir the beef back into the skillet. Cook uncovered for 2 to 3 minutes, or until the sauce is slightly thickened.

ORANGE TERIYAKI BEEF WITH NOODLES

Steps:

• Cook beef in skillet over medium-high heat 2-4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
• In same skillet, mix broth, stir-fry sauce, marmalade, and red pepper.
• Heat to boiling. Stir in pea pods & noodles; reduce heat to medium. Cover & cook about 5 minutes or until noodles are tender.
• Stir in beef. Cook uncovered 2-3 minutes or until sauce is slightly thickened.

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:

• 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.

ORANGE TERIYAKI BEEF WITH NOODLES

Steps:

• 1. Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Spray 12-inch skillet with cooking spray heat over medium-high heat. Cook beef in skillet about 4 minutes, stirring occasionally, until brown. Remove beef from skillet keep warm.2. Mix broth, stir-fry sauce, marmalade and red pepper in skillet. Heat to boiling. Stir in peas and noodles reduce heat to medium. Cover and cook about 5 minutes or until noodles are tender.3. Stir beef into noodle mixture. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.1 SERVING: Calories 260 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 80mg: Sodium 1210mg Carbohydrate 27g (Dietary Fiber 2g) Protein 29g o % Daily Value: Vitamin A 4% Vitamin C 20% Calcium 4% Iron 24% o Exchanges: 2 Starch, 3 Very Lean Meat o Carbohydrate Choices: 2together timeLearn mealtime math. Let the kids measure ingredients for recipes to show how important math is in everyday life, as well as to teach them how to cook!

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.