Don’t you love one-dish meals? I do, especially on a busy Monday, feeling oh-so-blue, tired and hungry after a long day at work! It’s not that I don’t like cooking, but I rather cook something easy, fast and delicious, so that I can bring my dinner to the front of the TV while I watch my weekly favourite show (Masterchef Australia).
This Teriyaki Beef Noodles is a real easy stir fry meal, packed with sweet and savoury umami flavour. I think I will remake this again, really soon. This recipe was also a good way of using leftover beef. I bought a large chunk of steak last week for something else and then I had this 200g leftover which was too little to do a full stir fry dish to go with white rice, so it was really ideal that I can make it as the protein in this stir fry noodles. My partner absolutely love this fusion style Japanese noodles – better than my usual mee goreng. I think this dish will definitely become one of my kitchen staple from now on.
- 3 Garlic cloves, finely minced
- 1/4 brown Onion, thinly sliced
- 10-15 Snow Peas and/or Sweet Peas
- 1 small Carrot, cut into batons
- 1/4 Cabbage, sliced
- 200g Beef Steak, thinly sliced
- 1 packet of Japanese egg noodles, can be substituted with Soba or Udon noodles
- 2 tablespoon Sake (Japanese cooking wine)
- 2 tablespoon Sesame Oil
- 4 tablespoon Cooking oil
- Teriyaki sauce:
- 1/2 cup Mirin
- 1/2 cup Light Soy Sauce
- 2 to 3 tablespoons White/Raw sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoon Light Soy Sauce
- Salt and pepper
- Twirls of Spring Onions, for garnish (optional)
- 1 teaspoon of White Sesame Seeds, for garnish (optional)
- To prepare the teriyaki sauce, place all the teriyaki sauce ingredients in a saucepan and bring to boil. Stir with a spoon to dilute and melt the sugar. Let it boil for 5 minutes till it slightly thicken. Remove from heat and set aside.
- Marinade the beef steak with sake and a dash of salt for 5 minutes.
- Heat up 2 tablespoons of cooking oil on a pan/wok. Wait till it is really hot before placing the steak (do not stack) and quickly sear each side in batches. Remove the beef slices to a plate. Pour the remaining juices from the pan to a bowl and reserve it.
- Wipe the pan clean with kitchen paper towel. Add the remaining cooking oil and sesame oil into the pan. When hot, add garlic and onion and stir fry till fragrant.
- Add the carrots, snow/sweet peas and cabbage leaves. Saute for 3 to 5 minutes till the vegetables slightly wilted. Push the vegetables to the side of the pan. Add the beef slices and then using a spoon, ladle 2 to 3 spoonfuls of teriyaki sauce onto the beef slices. Mix well.
- Next, add the noodles in, and stir to combine well with the meat and vegetables. Add the light soy sauce and all the reserved meat juices. Continue stir frying, adding one spoonful of teriyaki sauce at a time; for about 5 to 10 minutes or till the noodles are cooked through. Do not use all the teriyaki sauce, try to reserve at least 1/4 cup of the sauce. Adjust the seasoning with salt and pepper as necessary.
- When ready to serve, dish the noodles and garnish with spring onion twirls and white sesame seeds. Ladle one to two spoonful of teriyaki sauce over the noodles. Serve hot.