Published 9/9/2024 We love love love a good “better than takeout” recipe, but YOU GUYS, this truly is better than takeout. The combination of the tender flank steak, homemade teriyaki sauce, vibrant veggie and long slurp-y noodles is just so dang good. The whole crew enjoyed it at family dinner night when we tested it 🥰
Star Ingredients for Beef Teriyaki Noodles
Flank steak: This is a super tender cut of beef when cooked correctly (we’ll walk you through this!) and it soaks up the teriyaki marinade so well for delicious Asian-inspired flavor. Teriyaki sauce: The star of this dish! Our homemade teriyaki sauce is a sweet and savory glaze for the beef and noodles. Brown sugar: Adds a touch of sweetness to balance the savory teriyaki flavor. Sriracha: Brings a spicy kick to the sauce. Not a fan of heat? Skip it! Fettuccine noodles: These thick noodles are perfect for soaking up the sauce. Veggies: A vibrant combo of red bell peppers, red onion and green onion. Finishing touches: we’re sprinkling white sesame seeds, chopped green onions, chopped cilantro and a squeeze of lime atop each plate of this dish right before serving. This not only adds flavor, but looks dang pretty, too.
How to Make This Recipe
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Why Flank Steak?
Flank steak can get a bit of a bad rap because it’s an affordable cut of beef and can sometimes be a bit tough if you don’t cook it correctly. Which is exactly why we recommend it for this recipe. It’s easy to marinate and cut, quick to cook, and will be juicy and tender if you follow our simple instructions — this recipe is tried, true and tested! We love flank steak here on Fit Foodie Finds because we know how to prepare and cook it to make it taste amazing. We have a delicious sous vide flank steak recipe and our steak fajitas are such a perfect weeknight meal. Oh, and our Instant Pot beef and broccoli uses flank steak, too!
We Love Homemade Teriyaki Sauce
Even if you have store-bought teriyaki sauce on hand, we promise you our homemade teriyaki is SO worth it! This classic teriyaki sauce is lightened up a bit with real ingredients that are better-for-you, but that still give you the classic flavor. This also means our teriyaki sauce yields a less salty dish.
135ºF: rare 140ºF: medium rare 150ºF: medium 165ºF: well-done
Let rest: remember to always let your steak rest for at least 5-10 minutes after it finishes cooking so it can continue to rise in temperature by 5ºF. Pro tip: if you’re using store-bought teriyaki sauce, be mindful that it will make this dish saltier, and the taste will reflect that. If at all possible, we recommend using our homemade sauce for this reason.
Our Teriyaki Sauce Ingredients
This homemade teriyaki sauce recipe calls for 5 basic ingredients and a little bit of cornstarch to thicken things up, so let’s get started! Soy sauce or tamari: we suggest using normal soy sauce, but you can also use low-sodium soy sauce if you’re hoping to lower the salt content. Additionally, you can use tamari as a gluten-free option. Maple syrup: we love using maple syrup in homemade teriyaki sauce because the warm sweetness plays with soy sauce and it’s better for you. Feel free to swap for honey. Minced garlic: you can never use too much garlic! We prefer mincing fresh garlic for the best flavor, but you can feel free to substitute garlic powder or jarred minced garlic. Fresh ginger: fresh ginger is such a bright addition to this recipe because it adds depth and another flavor profile. You can always swap for ground ginger, but you need to use about 1/2 the amount. Sriracha: while sriracha is optional, a little bit of heat rounds out this recipe!
Can I Make This With Different Pasta?
Any type of pasta can be used in this recipe. We like to use fettuccini pasta, but we also recommend using other long noodles like spaghetti, angel hair, or linguine. The delish teriyaki flavors will embed itself into each bite as you twirl the pasta around your fork.
Storage Directions
This dish is best enjoyed fresh, but can be stored in an airtight container for up to 3 days in the fridge. To reheat, microwave for a minute or two or heat on the stovetop over low heat until warmed through. If needed, add a splash of water or more avocado oil to revive the sauce. Top with additional fresh cilantro, green onion and a squeeze of lime to freshen it up.
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