Ingredients
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1 (8 ounce) package vermicelli noodles
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2 tablespoons vegetable oil, divided
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2 medium zucchini, diced
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1 medium yellow onion, thinly sliced
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1 large bell pepper, diced
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salt and freshly ground black pepper to taste
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1 tablespoon minced garlic
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1 pound boneless rib-eye steak, fat trimmed, cut crosswise into thin strips
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½ cup soy sauce
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¼ cup water
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¼ cup light brown sugar
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2 tablespoons white vinegar
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1 tablespoon cornstarch
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½ teaspoon ground ginger
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
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Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; add zucchini, onion, and bell pepper. Season lightly with salt and pepper; cook, stirring occasionally, until vegetables are lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
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Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium. Season steak lightly with salt and pepper while it cooks.
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Meanwhile, to make the teriyaki sauce: combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl. Whisk until sauce is well blended.
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Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce. Taste, and adjust the seasonings if desired.
Cook’s Note
Feel free to use any cut of steak you prefer, and you can swap up the vegetables to use what you have on hand, or like best!
Nutrition Facts (per serving)
| 565 | Calories |
| 30g | Fat |
| 40g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 565 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 10g | 52% |
| Cholesterol 88mg | 29% |
| Sodium 1900mg | 83% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 3g | 11% |
| Total Sugars 15g | |
| Protein 36g | 72% |
| Vitamin C 56mg | 62% |
| Calcium 71mg | 5% |
| Iron 5mg | 26% |
| Potassium 870mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
