# Components:
→ Beef
01 - 14 oz flank steak, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 cup sugar snap peas, trimmed
06 - 2 carrots, julienned
07 - 2 green onions, sliced
→ Noodles
08 - 10 oz egg noodles or soba noodles
→ Teriyaki Sauce
09 - 1/4 cup soy sauce
10 - 2 tbsp honey or brown sugar
11 - 2 tbsp mirin or rice vinegar
12 - 1 tbsp sesame oil
13 - 2 cloves garlic, minced
14 - 1 tsp fresh ginger, grated
15 - 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
→ Garnish
16 - 1 tbsp toasted sesame seeds
17 - Extra sliced green onions
# Directions:
01 - In a bowl, combine the beef strips with cornstarch and soy sauce. Mix thoroughly and set aside while preparing the vegetables and sauce.
02 - In a small saucepan, combine soy sauce, honey, mirin, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat.
03 - Cook the noodles according to package directions until al dente. Drain and set aside.
04 - Heat a wok or large skillet over high heat. Add oil and stir-fry the marinated beef in batches until browned and just cooked through, approximately 2 to 3 minutes. Remove and set aside.
05 - In the same wok, add additional oil if needed. Stir-fry bell pepper, snap peas, and carrots for 2 to 3 minutes until crisp-tender.
06 - Return beef to the wok, pour in the teriyaki sauce, and add the cooked noodles. Toss over medium heat until all components are well coated and heated through.
07 - Divide among serving bowls and garnish with toasted sesame seeds and additional sliced green onions.
