This beef teriyaki noodles recipe brings together super tender marinated flank steak, sautéed veggies, and noodles tossed in our 
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
How to Make This Recipe
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
- Marinate the steak: Season the steak with kosher salt and brown sugar. Add teriyaki sauce and green onion, and flip the meat around a few times in the sauce to be sure the whole slab of meat is coated.
- Cook the pasta: Cook the pasta until al dente, and before straining the water, set aside 1 cup of pasta water.
- Slice and cook the steak: Slice into very thin, 2-3 inch strips. Heat avocado oil and a sesame oil in a large skillet over medium/high heat, and add the slices of meat to the skillet, and cook the meat until just cooked through on each side.
- Sauté the veggies: Remove the steak from the skillet, and add the peppers and red onion and sauté until they begin to soften (but not mushy!).
- Thicken the teriyaki sauce: Add pasta water, sriracha, and cornstarch to the remaining teriyaki sauce and whisk the ingredients together. Bring the sauce to a gentle simmer until it begins to thicken.
- Put it all together, and serve: Add the pasta, steak and veggies to the skillet and toss it all together. Top with remaining green onions, cilantro, sesame seeds, and a squeeze of fresh lime juice. YUM!
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!
The best way to know if your steak is done is by measuring the internal temperature. Use this guide as a reference:
- 135ºF: rare
- 140ºF: medium rare
- 150ºF: medium
- 165ºF: well-done
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.
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.
This dish is best enjoyed fresh, but can be stored in an airtight container for up to 3 days in the fridge.
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Transfer the flank steak into a casserole dish and season with ½ tablespoon of kosher salt and w teaspoon brown sugar. Massage the kosher salt into the meat. Pour half of the teriyaki sauce over the meat and add 1 minced green onion to the dish. Flip the meat around a few times in the sauce to be sure the whole slab of meat is coated.
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Cover the meat and transfer to the refrigerator for at least 30 minutes or up to two hours.
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While the meat is marinating, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 6-8 minutes. Before straining the water, set aside 1 cup of pasta water. Strain the pasta and set aside.
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When the beef has marinated, remove it from the refrigerator and slice it into very thin, 2-3 inch strips. Be sure to slice the meat against the grain.
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Heat ½ tablespoon of avocado oil and a ½ tablespoon of sesame oil in a large skillet over medium/high heat. When the oil is hot, add the slices of meat to the skillet. Cook the meat until just cooked through on each side*. Remove the meat from the skillet.
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Add the remaining avocado oil and sesame oil. When the oil is hot, add the peppers and red onion to the skillet and saute for 5-7 minutes or until the red pepper begins to soften. Remove the vegetables from the skillet.
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Turn the skillet to low heat and add the remaining teriyaki sauce to the skillet. Add ½ cup pasta water, sriracha, and cornstarch to the sauce and whisk the ingredients together until the cornstarch is completely dissolved. Bring the sauce to a gentle simmer until it begins to thicken.
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Add the pasta to the sauce and toss to coat. Add the meat and vegetables and toss to combine. Warm the whole dish before serving. Top with remaining green onions, cilantro, sesame seeds, and a squeeze of fresh lime juice.
- Homemade teriyaki sauce recipe (~2 cups teriyaki): Ingredients; 1/2 cup soy sauce, 1/4 cup maple syrup, 2 tablespoons minced garlic, 1 tablespoon fresh grated ginger Method; Place soy sauce, maple syrup, minced garlic, and ginger into large bowl. Whisk the ingredients together and set aside.
- Option to use store-bought teriyaki sauce in the recipe, but know that it will change the flavor of the dish as store-bought teriyaki sauce tends to be a bit saltier.
- We prefer a little pink in our meat, feel free to cook it to your desired doneness.
Calories: 452 kcal, Carbohydrates: 48 g, Protein: 36 g, Fat: 12 g, Fiber: 3 g, Sugar: 17 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.