Beef Teriyaki Noodles Recipe with Vegetables

This beef teriyaki noodles recipe pairs tender marinated flank steak with sautéed vegetables and long noodles all coated in a flavorful homemade teriyaki sauce. It’s an easy, family-friendly weeknight dinner that comes together in about 45 minutes and often tastes better than takeout.

The combination of thinly sliced flank steak, a sweet-savory teriyaki glaze, bright red peppers, and long slurpable noodles is a crowd pleaser. We tested this at family dinner and everyone loved it — it’s neat to make, easy to customize, and full of texture and bold flavor.

Star Ingredients for Beef Teriyaki Noodles

• Flank steak: Affordable and very flavorful when sliced thin against the grain. It marinates well and cooks quickly.
• Teriyaki sauce: The glaze that brings everything together. A homemade version makes the dish less salty and more balanced than most store-bought sauces.
• Brown sugar: Adds gentle sweetness to balance the savory notes.
• Sriracha: Optional, adds heat and depth — omit if you prefer no spice.
• Long noodles (fettuccine or similar): Thick, long noodles hold sauce well and make each bite satisfying.
• Veggies: Red bell pepper, red onion, and green onions add color, crunch, and freshness.
• Finishing touches: White sesame seeds, chopped cilantro, extra green onions, and a squeeze of fresh lime brighten the final plate.

How to Make This Recipe

Overview: Marinate the steak, cook the pasta, sear the beef, sauté the vegetables, thicken the sauce, then toss everything together and finish with fresh garnishes.

1. Marinate the steak: Pat the flank steak dry and season with kosher salt and a little brown sugar. Pour half of the teriyaki sauce over the steak and add a minced green onion. Turn the meat to coat and refrigerate for at least 30 minutes (or up to 2 hours).
2. Cook the pasta: Boil the pasta until al dente, about 6–8 minutes depending on the noodle. Reserve 1 cup of pasta water before draining.
3. Slice the steak: Remove the steak from the fridge and slice it thinly, 2–3 inch strips, cutting against the grain for tenderness.
4. Sear the beef: Heat a blend of avocado oil and sesame oil in a large skillet over medium-high heat. Sear the beef strips quickly until just cooked through on each side; remove and set aside.
5. Sauté the vegetables: Add the remaining oil to the skillet and cook the sliced red peppers and red onion for 5–7 minutes until they soften but still retain some bite.
6. Finish the sauce: Lower the heat, add the remaining teriyaki sauce with ½ cup of the reserved pasta water, sriracha (if using), and dissolved cornstarch. Whisk and simmer gently until the sauce thickens.
7. Toss and serve: Add the drained pasta to the skillet and toss to coat. Return the steak and vegetables to the pan and warm everything through. Serve topped with sesame seeds, chopped cilantro and green onions, and a squeeze of lime.

Why Flank Steak?

Flank steak is lean, economical, and very tasty when prepared correctly. Because it’s a muscle cut, slicing it thin across the grain and not overcooking it keeps the meat tender. It soaks up marinades well, making it ideal for quick stir-fry-style dishes like this one.

Homemade Teriyaki Sauce

A simple homemade teriyaki sauce gives you control over sweetness and salt. Using real ingredients like maple syrup and fresh garlic and ginger brightens the flavor and keeps the sauce from becoming overly salty.

Teriyaki Sauce Ingredients (about 2 cups)

• 1/2 cup soy sauce (or low-sodium soy / tamari)
• 1/4 cup maple syrup (or honey)
• 2 tablespoons minced garlic
• 1 tablespoon freshly grated ginger
• Optional: a touch of sriracha for heat
• 2 teaspoons cornstarch dissolved in pasta water to thicken

Can I Use Different Pasta?

Yes. Fettuccine is our pick for a hearty texture, but spaghetti, linguine, or angel hair also work — just adjust cooking time to the package directions. Long noodles help the teriyaki cling to each strand for flavorful bites.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave briefly; add a splash of water or oil if the sauce has thickened. Fresh cilantro, green onion, and a squeeze of lime will brighten reheated servings.

Ingredients (Serves 6)

• 1.5 lbs flank steak
• 1/2 tablespoon kosher salt
• 1 teaspoon brown sugar
• 2 cups teriyaki sauce, divided
• 3 green onions, minced and divided
• 8 oz fettuccine or other long noodles
• 1 tablespoon avocado oil + extra
• 1 tablespoon sesame oil
• 2 large red bell peppers, sliced
• 1/2 medium red onion, sliced
• 1 tablespoon sriracha (optional)
• 2 teaspoons cornstarch
• 1/4 cup chopped fresh cilantro
• 1 teaspoon white sesame seeds
• 1/2 large lime, for serving

Instructions

1. Season the flank steak with salt and brown sugar. Add half of the teriyaki sauce and 1 minced green onion, turning the meat to coat. Refrigerate 30 minutes to 2 hours.
2. Cook pasta until al dente, reserve 1 cup pasta water, then drain.
3. Slice steak thinly against the grain into 2–3 inch strips.
4. Heat 1/2 tablespoon avocado oil and 1/2 tablespoon sesame oil in a large skillet over medium-high. Sear beef briefly until just cooked; remove.
5. Add remaining oils and sauté peppers and red onion 5–7 minutes until slightly tender; remove.
6. Reduce heat, add remaining teriyaki sauce, 1/2 cup reserved pasta water, sriracha, and dissolved cornstarch. Simmer until slightly thickened.
7. Toss pasta in the sauce, return beef and vegetables to the pan, warm through, and serve topped with cilantro, green onion, sesame seeds, and lime.

Tips & Notes

• For the homemade teriyaki: whisk 1/2 cup soy sauce, 1/4 cup maple syrup, 2 tablespoons minced garlic, and 1 tablespoon grated ginger. Split into two portions for marinating and finishing the dish.
• If you use store-bought teriyaki, taste before adding salt because many brands are saltier than homemade versions.
• Slice the steak against the grain for the most tender bites. Cook to your preferred doneness.

Nutrition (approx. per serving)

Photography credit: The Wooden Skillet