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.

Beef Teriyaki with Noodles (30 Minute Meal)

Name: Beef Teriyaki with Noodles (Gluten-Free Option)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 (8-ounce) bag of spaghetti (use gluten-free rice noodles for a gluten-free option); 2 tablespoons olive oil, divided; ½ 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; ¼ cup reduced sodium tamari, soy sauce, or coconut aminos; 2 tablespoons rice wine vinegar; 2 tablespoons maple syrup; ¼ teaspoon ground ginger; 2 tablespoons cornstarch; 2 tablespoons water

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

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Instructions

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.
While the pasta cooks, heat one tablespoon of the oil over medium heat in a large skillet or saucepan.
Add the onion, garlic, carrots, and broccoli, and stir to combine.
Sauté the vegetables for 3-4 minutes, or until they start to soften.
Then, transfer the vegetables to a clean plate or bowl while you cook the beef.
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.
In a small bowl, combine the tamari, vinegar, maple syrup, ginger, cornstarch, and water. Stir or whisk to combine.
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.
Turn off the heat and stir in the noodles. Serve hot.

Notes

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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1/5 of recipe
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