Teriyaki Beef with Rice Noodles


While I’m not a huge fan of Teriyaki meats, this dish is light and healthy for you and I figured after finding it in one of my many books that I’d put it up for others to enjoy. The rice “sticks” can be substituted with  vermicelli, if you don’t have a large enough market near you, or an Asian market to get them from. Enjoy!



  • 6 oz of uncooked rice ‘sticks’ (or vermicelli if you can’t find them)
  • 1/4 C soy sauce
  • 2 tbsp of rice* or cider vinegar
  • 2 tbsp brown sugar
  • 1/4 tsp dry mustard
  • 2 garlic cloves, minced
  • 3/4 lb lean boneless beef sirloin or eye of round steak
  • 2 green onions, cut lengthwise into thin strips and crosswise into 1″ pieces



  1. In a large saucepan, bring 8 cups of water to a boil over high heat. Break the rice sticks into the water; return the water to a boil and then reduce the heat to medium-low, cooking the noodles for 3 minutes. (If using vermicelli, cook as directed on the package)
  2. Drain the rice sticks (or pasta) and return it to the saucepan.
  3. In a small bowl, combine the soy sauce, brown sugar, vinegar, mustard and garlic; mix well.
  4. Place beef in a resealable plastic bag or shallow dish; pour sauce over beef and either seal the bag or cover the dish and let sit at room temperature for ten minutes to marinate, turning beef once to coat both sides.
  5. Place beef on a broiler pan; pouring the marinade into small saucepan. Broil beef for three minutes, setting it 2-3 inches from heat.
  6. Turn beef and broil and additional 3-6 minutes for medium-rare, to to desired doneness. Let stand 3 minutes, before cutting into 1/8-inch-thick strips
  7. Bring marinade to a boil, reserving 2 tbsp and pour the remaining marinade over noodles and toss gently.
  8. Place noddles on serving platter, top with beef, and drizzle with reserved marinade.
  9. Garnish with green onions.

Prep time: 30 mins Yields 4 servings.



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