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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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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


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


  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. 


  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.


  • 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