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Steak and Shrimp Teriyaki Noodles


  • 1 pound flank steak cut against the grain into bite sized pieces
  • ¼ cup cornstarch
  • 1 pound chow mein or lo mein noodles (can use regular spaghetti too)
  • 2 tablespoons oil divided
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1/2 cup low sodium soy sauce
  • 1/2 cup mirin
  • 1/2 cup light brown sugar
  • 2 teaspoons sesame oil
  • a couple dashes of fish sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • green onions for garnish if desired
  • sesame seeds for garnish if desired


    • In a large bowl toss the beef with the cornstarch and set aside.
  • Cook noodles per package directions, set aside.
  • Heat 1 tablespoon of oil in a large skillet.
  • When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan, if you do this you will need a bit more oil). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
  • Add the remaining tablespoon of oil to the same pan.
  • Add in garlic and ginger and cook for 1-2 minutes.
  • In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
  • Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
  • In a small bowl mix together the cornstarch and water.
  • Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
  • Add steak and noodles to the pan and toss to coat with the sauce.
  • Serve immediately with green onions and sesame seeds if desired.