# What You’ll Need:
→ 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
# How-To:
01 - Combine sliced flank steak with 1 tablespoon cornstarch and 1 tablespoon soy sauce in a bowl. Mix thoroughly and set aside.
02 - In a small saucepan, combine soy sauce, honey, mirin, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until sauce thickens, about 1-2 minutes. Remove from heat and reserve.
03 - Cook noodles according to package instructions. Drain and set aside.
04 - Heat a large wok or skillet over high heat. Add a small amount of oil and stir-fry the marinated beef in batches until browned and just cooked through, approximately 2-3 minutes. Remove beef and keep warm.
05 - In the same wok, add additional oil if needed. Stir-fry bell pepper, sugar snap peas, and julienned carrots for 2-3 minutes until crisp-tender.
06 - Return cooked beef to the wok. Pour in teriyaki sauce and add cooked noodles. Toss over medium heat until ingredients are well combined and heated through.
07 - Divide the mixture evenly into bowls. Garnish with toasted sesame seeds and extra sliced green onions.
