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Teriyaki Beef & Broccoli Noodle Bowls

The time has finally come: Teriyaki Beef & Broccoli Noodle Bowls are here! Teriyaki Beef & Broccoli Noodle Bowls are a staple in our household and have been a requested recipe for quite some time! Tender cuts of thinly sliced flank steak and fresh broccoli florets are simmered in a garlicky, teriyaki sauce and then tossed together with perfectly cooked ramen noodles. Each bite is loaded with teriyaki flavor! Teriyaki Beef & Broccoli Noodle Bowls are a one-pan meal that will quickly become a family favorite.

Growing up, we usually had some sort of stir-fry once a week. Typically, it was made with elk or venision meat that had been thinly sliced and marinating overnight in the teriyaki sauce. PS: this recipe works perfect for wild game if you have some on hand! Otherwise, steak made would be the superstar. I can remember my dad cooking everything up mongolian-grill style with the fried rice and large metal spatulas like you would see in the restaurants. Heck, we would even try to flip a full egg up and crack it on the edge of the spatula like you see the pros do it. I’ll let you piece together how that usually ended up for us. Needless to say, it was always a fun experience! Since then, stir-fry has been a staple and it’s something that I still cook to this day. 

Now, fast forward to my stir-fry making at home. I don’t go quite as extreme to fried rice and flipping eggs, but have subbed in brown rice and these ramen noodles which have quickly become our favorite! When making ramen noodles, make sure that you always cook them according to package instructions. For instance, if you grab these millet and brown rice ramen noodles, make sure that you rinse them with cold water after cooking. It really does help them from becoming too mushy! 

Lastly, let’s get into the beef and broccoli part of this meal. Using thinly sliced flank steak is my favorite so far, but sirloin or ribeye would work as well! I think that flank steak has the perfect amount of fattiness and is very tender. It cooks up nicely! Fresh broccoli florets are also recommened for the ulitmate bite. If you use frozen broccoli florets, they could get mushy. As far as the teriyaki sauce, this one is hands down my go-to favorite. Not too salty and thickens nicely!

Teriyaki Beef & Broccoli Noodle Bowls are perfect for a weeknight meal, date night or meal prep! I’ll eat leftovers of this meal any day! Plus, you can have dinner ready to go in around 30 minutes. That’s pretty hard to beat right there.

Pro tip: ask your butcher to thinly slice the flank steak for you so that you have less prep and mess to take care of at home!

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Teriyaki Beef & Broccoli Noodle Bowls


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Teriyaki Beef & Broccoli Noodle Bowls are a staple in our household and have been a requested recipe for quite some time! Tender cuts of thinly sliced flank steak and fresh broccoli florets are simmered in a garlicky, teriyaki sauce and then tossed together with perfectly cooked ramen noodles. Each bite is loaded with teriyaki flavor! Teriyaki Beef & Broccoli Noodle Bowls are a one-pan meal that will quickly become a family favorite.


Scale

Ingredients

  • 1 1/2 pounds flank steak, thinly sliced into 1/4 slices against the grain of the meat
  • 12 oz fresh broccoli florets
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 1 cup teriyaki sauce
  • 1 tablespoon low sodium soy sauce
  • 1/2 teaspoon red pepper flakes
  • 4 squares ramen noodles

Instructions

  1. Heat 1 tablespoon of olive oil over medium-high heat. Add in the broccoli florets and quickly sauté for a 2-3 minutes, turning occasionally. Remove the broccoli from the skillet, add in the other tablespoon of olive oil and then add in the thinly sliced flank steak. Spread the steak out evenly in the pan and sauté for a couple minutes.
  2. In a small bowl, whisk together the chopped garlic, teriyaki sauce, soy sauce and red pepper flakes. Pour the sauce over the flank steak, add the broccoli back into the skillet and toss to coat completely. Reduce the heat to medium-low and allow the sauce to simmer for 5-10 minutes, or until the steak is cooked through and the sauce has thickened slightly.
  3. Meanwhile, bring a pot of water to boil and cook the ramen noodles according to package instructions. After they are drained, quickly rinse them with cold water to stop the cooking process. Add the noodles in with the steak and broccoli and toss to evenly combine. Enjoy!

Notes

  • If you don’t have flank steak on hand, you can use thinly sliced sirloin or ribeye as an option.
  • The teriyaki steak and broccoli can easily be served over rice as well if you don’t have ramen noodles on hand.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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