Beef Teriyaki Noodle Bowl

Ingredients

• clove garlic, minced
• 1/2 teaspoon swhite sugar, divided
• 1/4 cup low-sodium soy sauce
• tablespoon slow-sodium soy sauce
• 1/4 cup sake
• tablespoon ssake
• 1/2 teaspoon ginger paste
• pound beef, slice d
• ounce segg noodles
• 1/4 cup water
• teaspoon swater
• teaspoon cornstarch
• tablespoon savocado oil

Instructions

1. Combine garlic and 1/2 teaspoon sugar in a zip top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
2. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
3. Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
4. Heat avocado oil in a large skillet or wok over medium high heat. Add the beef and stir fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
5. Assemble bowl with noodles and beef mixture. Serve immediately.

Tips

Add any assorted vegetables you like. Mix into the beef mixture after meat is cooked through; cook until crisp-tender, about 3 minutes.