Great Asian flavors in a hurry – this Orange Teriyaki Beef with Noodles is not only fast, but full of flavor. Plus, it’s a kid friendly dinner that everyone will love!
- 1–2 teaspoons vegetable oil
- 1.25 lbs boneless beef sirloin, trimmed
- Salt and pepper
- 1 can (14.5 oz) beef broth
- 1/4 cup teriyaki sauce*
- 1/4 cup orange marmalade
- Dash of cayenne pepper
- 5 oz angel hair pasta, broken in half
- 1 1/2 cups sugar snap peas (about 5 oz)
Cut the beef into thin strips against the grain. Sprinkle with salt and pepper.
Place a 12-inch stainless steel skillet over high heat. Add 1 teaspoon of vegetable oil, and when it shimmers, add half of the beef in one layer. Cook until the beef is browned on one side, then flip to cook the second side with a pair of tongs. You want the outsides of the beef to be browned, but for the beef to remain tender. Remove the beef to a plate. If needed, add the second teaspoon of vegetable oil to the pan and cook the second half of the beef. Remove the beef to the plate.
Add the beef broth, teriyaki sauce, orange marmalade and dash of cayenne pepper. Bring the mixture to a boil. Add the pasta and the sugar snap peas and stir to combine. Reduce the heat to medium, cover the skillet, and cook until the pasta is tender, 5 to 7 minutes. (If needed, add up to 1/4 cup of water if your pasta is not tender and all of the liquid has been absorbed.)
Stir the beef back into the skillet. Cook uncovered for 2 to 3 minutes, or until the sauce is slightly thickened.
Adapted from Betty Crocker’s Quick and Easy Cookbook
*My homemade teriyaki sauce is perfect for this recipe because you need a thicker sauce. If you don’t make your own, make sure you use a thicker teriyaki glaze versus the liquid teriyaki sauce.
- Calories: 622
- Sugar: 30 g
- Sodium: 1147 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 130 mg