Start by soaking or boiling your rice noodles according to the package instructions until they are tender but still slightly chewy. Drain and set aside. Thinly slice the beef sirloin against the grain to ensure tenderness. Slice the onion and bell pepper, julienne the carrot, and separate the broccoli into bite-sized florets. Mince the garlic and grate the fresh ginger.
In a small bowl, whisk together the soy sauce, honey, and grated ginger until the honey dissolves completely. This simple sauce is the heart of your Beef Teriyaki Noodles, delivering that perfect balance of salty and sweet.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer, cooking it for about 2 minutes on each side or until browned and just cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced onion and minced garlic, cooking for about 2 minutes until fragrant and starting to soften. Add the broccoli, bell pepper, and julienned carrot; stir-fry for another 4-5 minutes until the vegetables are tender-crisp.
Return the cooked beef to the skillet with the vegetables. Pour the teriyaki sauce over the mixture and toss everything together, allowing the sauce to thicken slightly and coat the ingredients evenly. Drizzle the sesame oil over the top for that irresistible nutty aroma.
Add the cooked rice noodles to the skillet or transfer everything to a large mixing bowl. Toss gently to combine, ensuring the noodles are fully coated with the sauce and mixed well with beef and veggies. Garnish with a generous sprinkle of sesame seeds and chopped green onions before serving.
