Beef Teriyaki Noodle Bowl Recipes

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.

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 NOODLE BOWL

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.

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.

SHORTCUT BEEF NOODLE BOWL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
• Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
• Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.

ASIAN BEEF NOODLE BOWLS

Steps:

• Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.
• In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended.
• Serve in bowls; sprinkle with onions and peanuts.

BEEF NOODLE BOWL

Steps:

• Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
• Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
• Toss pasta and meat mixture in large serving bowl.
• Jazz is up: For added crunch, sprinkle with 1/2 cup dry roasted peanuts jusst before serving.