Beef Teriyaki Noodles
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
Ingredients
- 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
Reviews
Had a great flavor! Really liked it!
Absolutely terrific. I marinate it in Yoshidas teriyaki marinade in a ziplock bag. Coat with corn starch before browning. Use sesame oil to brown. We loved it.
I marinated the steak overnight in garlic, salt, pepper. It had a nice flavor, and was good or quick weeknight meal. But, not the best thing ever. Might need to play with seasonings a little.
We thought this was great!
This was excellent. I marinated the steak in soy like a previous review suggested. Also cutting against the steak grain helps make it tender. I splashed the veggies and meat with a lil teriyaki while cooking. Came out great. Will definitely make again.
Marinate the steak after slicing it in soy and a little vinegar for a couple hours and this will tenderize it. Also, coat the steak with a little cornstarch before you pan fry it and it will be more like authentic Asian cuisine. It gives it a light coating and a nice texture.
This had a good flavor but I should have tenderize the steak . I would make this again with a different cut of meat.
Quick, easy and delicious. My fam loved it
Excellent flavor, easy to make
For the amount of vivid flavor in this quick meal, one would think it took hours. I made it exactly to the recipes specifications, but I can easily see lots of variations to this theme. As a volunteer field editor, I am delighted to recommend this recipe.