This Japanese cuisine inspired dish can be whipped up fairly quickly and is very delicious. The beef is marinated in a homemade teriyaki sauce and browned in a wok or non-stick pan before adding with some onions, broccoli, sesame seeds, chili flakes and noodles (here whole wheat mie noodles). Add more teriyaki sauce to taste and dinner is served with few dishes to clean. The beef can be replaced with chicken or you can make this vegan by replacing the beef with tofu or sliced mushrooms. This can also be eaten with rice.
Before we start I have one question. Is it a one-pot dish even if you have to pre-cook the noodles before you make the stir-fry? You are using only one pot in different ways, so it is kind of a one-pot meal. When you cook Mie noodles with the veggies you usually end up overcooking everything, which isn’t very nice. They only take about four minutes to cook anyway and you can use that time to prepare the rest of your vegetables. Then you drain them and rinse them with cold water, which separates the noodles and keeps them from getting mushy and starchy, and you have the perfect noodles for any stir-fried Asian dish. I know cooling them down completely sounds ridiculous but trust me on this. I have eaten some noodles that were both too soggy and too hard before I made this discovery. They will fry much better because they are less starchy. The homemade teriyaki sauce might be the real winner in this recipe, though it is made in the most basic way. I reduced the sugar from a traditional teriyaki sauce because everything already has so much sugar. I would recommend adding the sugar to taste, I added as little sugar as possible and it still caramelized nicely. You can use the teriyaki sauce to marinate fish and meat or just add it into a stir-fry. Here I also added mushrooms, which go very well with the dish but are purely optional. I bought too many and they were going off. I swear I don’t put them into everything although you might think that.
- 1 part soy sauce
- 1 part rice vinegar or sake
- brown sugar to taste
- Mix all the ingredients in a sauce pan and reduce them by about half.
- Use the sauce as a marinade or glaze. You can also add it to stir-fries of any kind. The sauce will keep in the fridge for about three weeks.
Teriyaki Beef and Broccoli One Pot Noodles
- 200 gr beef*, in strips
- teriyaki sauce
- 250 gr mie noodles
- 1 tbsp vegetable oil
- 1 onion, sliced
- 400 gr mushrooms, sliced (optional)
- 400 gr broccoli florets, fresh or blanched
- sesame seeds
- chili flakes
- Marinade the beef a few hours ahead of time or the night before.
- Cook the noodles according to packet instructions in a wok or deep non-stick pan, the drain and rinse them with cold water.
- Add the oil to a wok (or non-stick pan) on medium high to high heat and brown the marinated meat from all sides. It will keep cooking the vegetables.
- Sauté the onions until translucent before adding the mushrooms, broccoli, sesame seeds and chili flakes. Sauté all the vegetables until they have reached the desired level of doneness. Add teriyaki sauce to cover all the vegetables and toss in the noodles, frying them lightly in the sauce. Serve with a sprinkle of sesame seeds and chili flakes.
*Beef can be replaced with chicken or, to make it vegan, tofu. You can also omit either completely.
So there you have an easy and delicious teriyaki beef and broccoli one pot noodle recipe. It is very filling especially with whole wheat mie noodles, which I didn’t even know existed. With the whole wheat noodles and homemade teriyaki sauce this dish is not that bad health-wise. The beef can be replaced with chicken, tofu or omitted completely. Broccoli and mushrooms have protein. I hope you enjoyed this recipe and have a great day. Stay safe and wear a mask!