Introduction to Saucy Teriyaki Beef and Vegetable Noodles
When it comes to quick, flavorful meals, few dishes can compete with stir-fry. Today, we introduce a unique twist with our Saucy Teriyaki Beef and Vegetable Noodles. This dish features tender beef, vibrant vegetables, and a rich, reduced teriyaki sauce. If you’re unfamiliar with the use of baking soda in this recipe, it’s a method called velveting that many Chinese restaurants employ to enhance meat texture and moisture.
Gathering Ingredients
Begin your preparation by gathering the essential ingredients. For the beef, flank steak is recommended, although chuck or sirloin can suffice. You’ll complement the beef with chow mein noodles, broccoli, snow peas, bell peppers, shiitake mushrooms, and scallions, topped with sesame seeds. To make the teriyaki sauce, you’ll need soy sauce, mirin, brown sugar, garlic, and ginger. Avocado oil will be used for cooking.
Preparation Steps
Prepare the Steak: In a medium-sized bowl, add flank steak, and sprinkle it with baking soda, salt, and pepper. Massage the mixture into the steak using tongs and let it sit for about 30 minutes.
Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Whisk the ingredients together over medium heat, bring to a boil, then reduce and simmer for 15 minutes until the sauce is reduced by one-third.
Start the Stir-Fry: In a large pot, bring water to a boil, add salt and 1 tablespoon of avocado oil, and cook the chow mein noodles for 2 minutes. Strain the noodles and set aside, reserving the cooking water. In a wok, heat the remaining oil over medium-high and sear the beef in batches until browned. Set the beef aside and lower the heat to medium before adding the broccoli, snow peas, peppers, and mushrooms. Add a ladle of reserved noodle water, stir, and cook for 2 minutes. Finally, add the beef, noodles, and teriyaki sauce into the wok. Stir in the scallions and sesame seeds, cooking for an additional 2 minutes until the vegetables are tender-crisp.
