Beef Mushroom Teriyaki Noodles Recipes

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TERIYAKI NOODLES



Teriyaki Noodles image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Salt
1 pound whole-wheat spaghetti
3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
3/4 pound flank steak, patted dry and thinly sliced on an angle
Coarse black pepper
1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle
1 cup frozen shelled edamame, defrosted
2 inches fresh gingerroot, peeled and grated or finely chopped
3 to 4 garlic cloves, grated or chopped
1/3 cup teriyaki sauce

Steps:

  • Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
  • Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

MUSHROOM TERIYAKI NOODLES



Mushroom Teriyaki Noodles image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Salt
1 pound whole wheat spaghetti
2 tablespoons high-temperature cooking oil
1 pound shiitake mushrooms, sliced
Coarse black pepper
1-inch piece peeled ginger, minced or grated
2 cloves garlic, minced
1 cup shelled edamame, defrosted
1 bunch scallions, thinly sliced on an angle
1/3 cup teriyaki sauce

Steps:

  • Heat a large pot of water to a boil, salt it, add the pasta and cook to al dente.
  • After you drop the pasta in the water, heat the oil over high heat in a skillet. When the oil smokes up, add the mushrooms and brown 3 to 4 minutes. Season with pepper, and then add the ginger, garlic, edamame and scallions. Stir fry 2 minutes more.
  • Drain the pasta, toss with the vegetables and dress with the teriyaki, to taste.

BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

At our house, we love to combine fresh ingredients with a pantry product. This version starts with beef, onions, peppers and mushrooms, since we always have them on hand, but make the dish your own-bring out your inner chef! -Richard Robinson, Park Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 envelope (4.6 ounces) lo mein noodles and teriyaki sauce mix
1 pound beef flat iron steak or top sirloin steak, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 cups frozen pepper and onion stir-fry blend
1 cup sliced fresh mushrooms

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.

Nutrition Facts : Calories 403 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 541mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

BEEF-MUSHROOM TERIYAKI NOODLES



Beef-Mushroom Teriyaki Noodles image

Here's an easy one-dish Asian meal for four, ready to serve in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

5 cups uncooked fine egg noodles (8 oz)
2 green onions
1 tablespoon vegetable oil
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 cup julienne carrots (from 10-oz bag)
1 cup red bell pepper strips
1 lb boneless beef top sirloin, cut into thin bite-size strips
1/2 cup teriyaki marinade and sauce (from 10-oz bottle)
2 teaspoons cornstarch

Steps:

  • Cook and drain noodles as directed on package.
  • Meanwhile, diagonally slice onions; set green tops aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, carrots, peppers and white portion of onions in oil 5 minutes, stirring occasionally, until soft. Remove mixture from skillet to bowl; cover to keep warm.
  • In same skillet, cook beef 1 to 2 minutes or just until meat begins to brown; drain. In small bowl, mix teriyaki marinade and cornstarch until blended. Stir teriyaki mixture and mushroom mixture into skillet. Heat to boiling over medium heat, stirring constantly, until sauce is thickened.
  • In large serving bowl, toss noodles with beef mixture and reserved green onion tops. Serve immediately.

Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 120 mg, Fiber 3 g, Protein 41 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1290 mg, Sugar 8 g, TransFat 0 g

TERIYAKI NOODLES



Teriyaki Noodles image

Add an Asian twist to noodles with teriyaki sauce - perfect for dinner that's ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1 cup hot water
6 dried Chinese black or shiitake mushrooms (1/2 oz)
8 oz uncooked soba (buckwheat) noodles or whole wheat spaghetti
1 tablespoon vegetable oil
1 large onion, sliced
1 package (8 oz) sliced mushrooms (3 cups)
8 oz fresh shiitake, crimini or baby portabella mushrooms, sliced
1/3 cup teriyaki sauce
1/4 cup chopped fresh cilantro
1 tablespoon sesame seed, toasted, if desired

Steps:

  • In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
  • Meanwhile, cook and drain noodles as directed on package.
  • In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.

Nutrition Facts : Calories 300, Carbohydrate 51 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving (about 2 cups), Sodium 930 mg, Sugar 7 g, TransFat 0 g

BEEF TERIYAKI NOODLE BOWL



Beef Teriyaki Noodle Bowl image

These bowls are fast to assemble and easily customizable. If you have a soy allergy, substitute liquid aminos.

Provided by thedailygourmet

Time 1h10m

Yield 5

Number Of Ingredients 13

1 clove garlic, minced
2 ½ teaspoons white sugar, divided
¼ cup low-sodium soy sauce
2 tablespoons low-sodium soy sauce
¼ cup sake
2 tablespoons sake
½ teaspoon ginger paste
1 pound beef, sliced
14 ounces egg noodles
¼ cup water
2 teaspoons water
1 teaspoon cornstarch
2 tablespoons avocado oil

Steps:

  • Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  • Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
  • Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
  • Assemble bowl with noodles and beef mixture. Serve immediately.

Nutrition Facts : Calories 511.2 calories, Carbohydrate 61.6 g, Cholesterol 105 mg, Fat 14.3 g, Fiber 2.8 g, Protein 28 g, SaturatedFat 3.6 g, Sodium 687.3 mg, Sugar 4.8 g

BEEF & MUSHROOM TERIYAKI STIR FRY



Beef & Mushroom Teriyaki Stir Fry image

I found this recipe in my mother's conglomeration of clippings and "lost" recipe's. I think this is from a home ecconomics class that my sister took in high school (it looks like her writing). I'm so glad I found this. I told my mother, I'm sure she's going to want this recipe back. This is a delicious stir fry and simple to make. I slice the beef and onions and marinate for a day or two (turning occasionally) and I double the marinade. Then, when ready to cook your meal is ready in less than 30 minutes. If you want a thicker sauce, add a little cornstarch to thicken at the end of cooking.

Provided by JenzyGirl

Categories     Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup soy sauce
1/2 cup water
2 tablespoons sugar
2 medium onions, sliced lengthwise
1 tablespoon vinegar
1 teaspoon minced garlic
3/4 teaspoon ground ginger
2 lbs flank steaks, sliced in strips
1 lb fresh mushrooms
1/4 cup oil
2 cups cabbage, Finely Shredded
1 lb bean sprouts
8 ounces sliced water chestnuts

Steps:

  • Marinade: Combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger. Add beef to marinade cover and refrigerate for two hours or overnight.
  • In skillet, heat oil and saute mushrooms for 3 minutes.
  • Add cabbage and saute for 2 minutes.
  • Add beef and marinade and stir fry for 5 minutes.
  • Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done.

Nutrition Facts : Calories 331.3, Fat 16.6, SaturatedFat 5, Cholesterol 46.5, Sodium 1079.7, Carbohydrate 16.9, Fiber 3.3, Sugar 9.2, Protein 30.2

TERIYAKI BEEF ROAST



Teriyaki Beef Roast image

My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. -Mary Flurkey, Golden, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings.

Number Of Ingredients 15

4 medium potatoes, peeled and quartered
1-1/2 cups fresh baby carrots
1 medium green pepper, seeded and cut into 1/2-inch strips
1 medium yellow onion, quartered
1/4 cup all-purpose flour
1 boneless beef chuck roast (about 2 pounds)
2 tablespoons canola oil
8 ounces medium fresh mushrooms, cut into thick slices
1/4 cup packed brown sugar
1/2 cup teriyaki sauce
2 teaspoons ground ginger
1 teaspoon beef base
1 teaspoon dried oregano
1 teaspoon pepper
2 to 3 green onions (green portion only), thinly sliced

Steps:

  • Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

Nutrition Facts : Calories 494 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1024mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 35g protein.

BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

A quick homemade teriyaki sauce coats tender steak and vegetables, tossed with tender noodles for a quick, easy, and tasty meal! Add some diced green onions or a sprinkling of sesame seeds to serve, if you'd like. You can swap up the vegetables to use what you have on hand, or like best!

Provided by Rebekah Rose Hills

Time 30m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package vermicelli pasta
2 tablespoons vegetable oil, divided
2 medium zucchini, diced
1 medium yellow onion, thinly sliced
1 large bell pepper, diced
salt and freshly ground black pepper to taste
1 tablespoon minced garlic
1 pound boneless rib-eye steak, fat trimmed, cut crosswise into thin strips
½ cup soy sauce
¼ cup water
¼ cup light brown sugar
2 tablespoons white vinegar
1 tablespoon cornstarch
½ teaspoon ground ginger

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.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 63.5 g, Cholesterol 40.6 mg, Fat 19.1 g, Fiber 4.8 g, Protein 24 g, SaturatedFat 5.7 g, Sodium 1854.8 mg, Sugar 15.7 g

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