The last time we bought a bottle of Kikkoman soy sauce, it came with a free bottle of spicy teriyaki sauce. Who opened it, I have no idea. But it seemed to me that someone tried it once, put it on one of the door shelves of the fridge then forgot about it. We always make teriyaki sauce from scratch so I suppose that’s understandable. Yesterday, I was rummaging through the bottles and jars in the fridge and saw the spicy teriyaki sauce. I decided to use it before it expired. So, yesterday’s lunch was spicy teriyaki beef and noodles stir fry.
I marinated the sukiyaki-cut beef in the spicy teriyaki sauce but the noodles and vegetables were seasoned separately. Had I used teriyaki sauce to season everything, the dish would be so dark you might think it’s a new variant of dinuguan.
My choice of vegetables that went into the stir fry was based primarily on what was in the fridge. You may use the same vegetables that I did or you may choose your own combination. As with any stir fried vegetable dish though, it’s always a good idea to choose vegetables that don’t wilt fast. The ones that are able to retain a little crunch are best. And if you’re a believer in the philosophy that a visually attractive dish makes it more appetizing, choose vegetables in different colors.
- 250 grams thinly-sliced beef
- 2 tablespoons spicy teriyaki sauce (I used Kikkoman)
- 200 grams of egg noodles
- 3 tablespoons cooking oil, divided
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 medium-sized carrot, julienned (see guide)
- 1 bell pepper, julienned
- 1 celery stalk, thinly sliced
- a large pinch of sugar
- a generous handful of mung bean sprouts, rinsed and well drained
- 1 tablespoon soy sauce
- 1 teaspoon of lemon juice
- sesame seed oil
- Cut the beef into strips about half an inch wide. Place in a bowl. Pour in the spicy teriyaki sauce. Mix well. Set aside.
- Cook the egg noodles in boiling water according to package directions. Drain. Dump in iced water and leave for a minute until cold. Drain well.
- Heat a tablespoon of cooking oil in a wok or frying pan. Saute the garlic and onion until aromatic. Turn up the heat. Add the carrot, bell pepper and celery. Sprinkle with a little salt and pepper, and some sugar. Stir fry for a minute.
- Add bean sprouts, sprinkle with more salt and pepper. Stir fry for half a minute. Scoop out the vegetables and move to a plate.
- Heat the remaining cooking oil in the wok or frying pan. Stir fry the beef for a minute. Add the cooked noodles. Season with soy sauce. Toss to distribute the seasoning well. Stir fry until the noodles are heated through and coated with oil.
- Add the cooked vegetables to the pan. Stir fry until the vegetables are heated through.
- Off the heat, drizzle in the lemon juice and sesame seed oil. Toss a few times before serving the spicy teriyaki beef and noodles stir fry.