BEEF TERIYAKI NOODLE BOWL

Beef Teriyaki Noodle Bowl image

These bowls are fast to assemble and easily customizable. If you have a soy allergy, substitute liquid aminos.

Provided by thedailygourmet

Time 1h10m

Yield 5

Number Of Ingredients 13

Previous Next

Ingredients

1 clove garlic, minced
2 ½ teaspoons white sugar, divided
¼ cup low-sodium soy sauce
2 tablespoons low-sodium soy sauce
¼ cup sake
2 tablespoons sake
½ teaspoon ginger paste
1 pound beef, sliced
14 ounces egg noodles
¼ cup water
2 teaspoons water
1 teaspoon cornstarch
2 tablespoons avocado oil

Steps:

Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
Assemble bowl with noodles and beef mixture. Serve immediately.

Nutrition Facts : Calories 511.2 calories, Carbohydrate 61.6 g, Cholesterol 105 mg, Fat 14.3 g, Fiber 2.8 g, Protein 28 g, SaturatedFat 3.6 g, Sodium 687.3 mg, Sugar 4.8 g