Teriyaki-Style Stir-Fried Beef with Noodles

Take out-inspired, this heart-healthy one-dish dinner is a snap to make with beef stir-fry strips. If sodium content is a concern, you can use reduced-sodium soy sauce instead of regular soy sauce.
Yield 6 Servings Prep. Time 20 min Marinating Time 10 min Cooking Time 20 min Total Time 50 min


Here are the following ingredients:

Teriyaki Sauce

  • 1 lemon
  • 3 tbsp (45 mL) EACH soy sauce, rice wine or sherry and granulated sugar
  • 1 clove garlic, peeled and smashed
  • 1-inch (2.5 cm) piece gingerroot, peeled and smashed


  • 1 tbsp (15 mL) cornstarch
  • 1 lb (500 g) Beef Inside Round Marinating Stir-fry Strips
  • 8 oz (250 g) fresh Asian-style noodles (or 4 oz/125 g dried), such as soba
  • 2 tbsp (30 mL) vegetable oil, divided
  • 1 EACH onion, carrot and celery stalk, thinly sliced
  • 1 sweet red pepper, seeded and thinly sliced
  • 3 shiitake or cremini mushrooms, stemmed, caps sliced
  • 1½ cups (375 mL) broccoli florets
  • ⅔ cup (150 mL) boiling water
  • 4 green onions, sliced on diagonal

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

Teriyaki Sauce:
  1. With a vegetable peeler, peel a 1-inch (2.5 cm) strip of zest from lemon, avoiding the white pith; reserve remaining lemon for another use. Combine lemon zest, soy sauce, rice wine, granulated sugar, garlic, gingerroot and 3 tbsp (45 mL) water in a small saucepan. Bring to boil over high heat; reduce heat and boil gently, stirring occasionally, until mixture is reduced by half. Let cool. Discard garlic, ginger and lemon peel.
  1. Combine cornstarch with 2 tbsp (30 mL) of the Teriyaki Sauce in a large bowl. Add beef and toss to coat; cover and refrigerate for at least 10 minutes or for up to 2 hours.

  2. Cook noodles according to package directions; drain well and set aside.

  3. Meanwhile, heat 1 tbsp (15 mL) oil in a large, deep nonstick skillet over medium-high heat. Add stir-fry strips with marinade, in batches, and cook for about 1 minute per side or until browned all over. Transfer to a clean bowl; cover to keep warm.

  4. Clean pan, if necessary, and heat remaining oil over medium-high heat. Add onion, carrot, celery, red pepper, mushrooms and broccoli. Stir-fry for 3 to 4 minutes or until vegetables are almost tender.

  5. Return beef and accumulated juices to pan; add remaining Teriyaki Sauce and boiling water. Bring to a boil. Reduce heat and simmer for 2 minutes. Add noodles and vegetables to pan and cook, tossing everything together, for 2 to 3 minutes or until noodles absorb juices but dish is still very moist. Toss with green onions.