# Components:
→ 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
# Directions:
01 - In a bowl, combine the thinly sliced flank steak with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Mix thoroughly and set aside while preparing vegetables and sauce.
02 - In a small saucepan, mix soy sauce, honey, mirin, sesame oil, minced garlic, and grated ginger. Heat over medium heat until simmering. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens, about 1 to 2 minutes. Remove from heat and hold.
03 - Prepare the egg or soba noodles according to package instructions. Drain thoroughly and set aside.
04 - Heat a large wok or skillet over high heat. Add a small amount of oil, then stir-fry the marinated beef in batches until browned and just cooked through, approximately 2 to 3 minutes. Remove beef and set aside.
05 - In the same wok, add more oil if necessary. Stir-fry red bell pepper, sugar snap peas, and carrots for 2 to 3 minutes until crisp-tender.
06 - Return the cooked beef to the wok along with the teriyaki sauce and cooked noodles. Toss all ingredients together over medium heat until thoroughly combined and heated through.
07 - Divide the mixture into bowls and garnish with toasted sesame seeds and additional sliced green onions.
