Teriyaki Beef Noodle Stir-Fry

1. 1

   Fill a large pot with lightly salted water and bring it to a rolling boil; stir in the noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until tender yet slightly firm, 4 to 5 minutes. Drain and keep warm.

2. 2

   Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; add the zucchini, onion, and bell pepper. Season lightly with salt and pepper; cook, stirring occasionally, until the vegetables are lightly caramelized and tender, about 8 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Transfer the vegetables to a bowl and set aside.

3. 3

   Heat the remaining oil in the skillet until hot. Add the steak strips and sear until nicely browned on each side and cooked to medium. Season the steak lightly with salt and pepper as it cooks.

4. 4

   Meanwhile, to make the teriyaki sauce: combine the soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl. Whisk until the sauce is well blended.

5. 5

   Add the vegetables back to the skillet once the steak is cooked and pour the teriyaki sauce over everything. Bring the mixture to a simmer and cook until the sauce thickens, about 2 minutes. Add the cooked noodles and gently stir to coat the noodles evenly with the sauce. Taste and adjust the seasonings if desired.

• Calories 581.45 kcal High
• Protein 33.1 g Good Source
• Carbs 68.48 g Moderate
• Total Fat 21.27 g High
• Saturated Fat 6.08 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 70.3 mg High
• Sodium 1242.11 mg High
• Fiber 4.62 g Moderate
• Sugar 17.87 g High
• Added Sugar 0.61 g Low Source
• Calcium 36.59 mg Low Source
• Iron 5.63 mg Good Source
• Potassium 772.45 mg Moderate
• Vitamin A 28.85 mcg_rae Low Source
• Vitamin C 60.62 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Sulfites
• Corn 🌽
• Garlic 🧄
• Onions 🧅