Learn how to make a simple Beef Teriyaki with Noodles that everyone loves. This tasty dish uses fresh vegetables and a homemade teriyaki sauce. This recipe has a gluten-free option and is ready in 30 minutes or less.

A white bowl of gluten-free teriyaki beef with noodles.

Everyone loves grabbing takeout. However, it often has excess sodium or fat, as well as being expensive.

Bring home your favorite beef teriyaki by whipping it up yourself. This way you can control the ingredients and even work around food allergies if need be.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 More Healthy Takeout Favorites You Might Like
7 Don’t Miss These Copycat Recipes!
8 Beef Teriyaki with Noodles (Gluten-Free Option)

Why You Need This Recipe

  • Dinner will be on the table in 30 minutes – likely quicker than it takes to order and pickup takeout! It’s perfect for busy weeknights.
  • Customize your ingredients to your allergies.
  • This is a great way to present new vegetables alongside family favorites.

Key Ingredients

Ingredients for teriyaki beef noodle bowls on a white surface.

Sirloin steak offers protein and iron. When thinly sliced, it goes a lot further per person. You can also use flank steak or your favorite cut of meat. You can even use ground beef if you like.

Spaghetti noodles are the perfect base to soak up sauce! Select wheat or gluten-free noodles based on preference or diet. You can also use rice noodles, ramen noodles, lo mein noodles, egg noodles or udon noodles.

See my list of the best gluten-free pasta brands.

Carrots and broccoli are healthy veggies that are liked by a majority, making this dish easy to present to the entire family.

This recipe is very versatile though. Feel free to use your favorite veggies including bell peppers or water chestnuts.

Teriyaki sauce is made to order here – tamari or soy sauce are combined with vinegar and maple syrup to hit just the right notes.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Photo collage of the steps to sauté teriyaki beef and vegetables.

Step One

Cook pasta according to package directions. Also heat olive oil in a large skillet over medium-high heat.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Sauté the veggies until they begin to soften; then set aside on a clean plate. The stir fry veggies should be al dente or crisp.

Now cook the beef over medium heat to your desired doneness.

Step Three

Whisk the sauce together in a small bowl. Add it and the veggies to the beef in the skillet and combine well.

Step Four

Let the sauce simmer to reduce and thicken. Then remove from the heat and stir in the cooked noodles.

Feel free to top your dish with green onions, sesame oil, red pepper flakes, or sesame seeds. Serve hot.

skillet with beef teriyaki noodle dish ready to serve.

Recipe Tips & Substitutions

  • Store any leftovers in an airtight container in the refrigerator for up to 4 day. Reheat before serving. 
  • You can use sliced chicken breast in this recipe instead of beef, if you prefer.

Recipe FAQs

Is this recipe allergen-friendly?

The best part about this meal is how easy it is to customize. If you are soy-free or gluten-free, use tamari or coconut aminos instead of soy sauce. Select your favorite long cut pasta based on diet. No red meat? Use chicken! Since this is sweetened with maple syrup, you can even make it vegan by using pressed extra firm tofu as your protein.

Do leftovers work well?

Absolutely! This stores in the fridge for up to 4 days. You can easily reheat in the microwave or add to a skillet with a tablespoon of water and stir to heat through.

A hand holding a pair of chopsticks over a bowl of teriyaki beef noodles.

More Healthy Takeout Favorites You Might Like

Don’t Miss These Copycat Recipes!

Chick-fil-A Kale Salad (Copycat Superfood Recipe)

Costco Stuffed Salmon (Copycat Recipe)

Cheesecake Factory Tomato Basil Pasta (Copycat)

Chili’s Restaurant Shrimp Fajitas (Copycat Recipe)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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A white bowl of gluten-free teriyaki beef with noodles.

Beef Teriyaki with Noodles (Gluten-Free Option)

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5 from 1 review

Print Recipe

Learn how to make a simple Beef Teriyaki with Noodles that everyone loves. This tasty dish uses fresh vegetables and a homemade teriyaki sauce. This recipe has a gluten-free option.

  • Total Time: 30 minutes
  • Yield: 5 servings 1x

Ingredients

Units Scale
  • 1 (8-ounce) bag of spaghetti (use gluten-free rice noodles for a gluten-free option)
  • 2 tablespoons olive oil, divided
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 2 carrots, cut into thin rounds
  • 2 cups broccoli florets (you may wish to cut the broccoli into bite-sized pieces so they cook faster and are easier to eat)
  • 1 pound beef sirloin steak, sliced into thin strips
  • 1/4 cup reduced sodium tamari, soy sauce, or coconut aminos
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Heat a large pot of water to boil to cook the pasta. When the pasta is done cooking, drain it in a colander and set aside.
  2. While the pasta cooks, heat one tablespoon of the oil over medium heat in a large skillet or saucepan.
  3. Add the onion, garlic, carrots, and broccoli, and stir to combine.
  4. Sauté the vegetables for 3-4 minutes, or until they start to soften.
  5. Then, transfer the vegetables to a clean plate or bowl while you cook the beef.
  6. Add the remaining tablespoon of oil to the skillet and then add the beef. Cook it on one side for 2-3 minutes, and then use tongs to flip the beef slices over to cook for an additional 1-2 minutes.
  7. In a small bowl, combine the tamari, vinegar, maple syrup, ginger, cornstarch, and water. Stir or whisk to combine. 
  8. Add the vegetables back to the skillet with the beef. Pour in the sauce, reduce the heat to low, and let the mixture simmer for a few minutes to thicken. 
  9. Turn off the heat and stir in the noodles. Serve hot. 

Notes

  1. Store any leftovers in an airtight container in the refrigerator for up to 4 day. Reheat before serving. 
  2. You can use sliced chicken breast in this recipe instead of beef, if you prefer.

Nutrition

  • Serving Size:
  • Calories: 410
  • Sugar: 8.3 g
  • Sodium: 324.5 mg
  • Fat: 9.7 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 52.4 g
  • Fiber: 3.3 g
  • Protein: 27.6 g
  • Cholesterol: 53.6 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.