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Teriyaki Beef with Peanutty Noodles Recipe

Teriyaki Beef with Peanutty Noodles

With one simple sauce, you can prepare two dishes: savory beef slices threaded onto skewers and grilled to perfection, and a light, peanutty noodle side dish.


  • 1 cup pineapple juice
  • 2 tablespoons soy sauce
  • 1-1/2 teaspoons grated fresh ginger
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 12 ounces sirloin steak, cut into long, 1/4-inch slices
  • 12 wooden skewers
  • 1 16-ounce package chow mein noodles
  • 2 ounces snow peas, cut into thin strips
  • 2 carrots, cut into thin strips
  • 1/2 cup smooth peanut butter
  • 2 tablespoons fresh lime juice
  • 2 scallions, whites and greens, sliced on the diagonal


  1. Mix the pineapple juice, soy sauce, ginger, sesame oil, garlic, and crushed red pepper flakes in a medium-size bowl. Pour half of the mixture into a separate bowl (for the peanut noodles) and set aside.
  2. Add the steak slices to the medium bowl and marinate in the refrigerator for 30 minutes. Discard the marinade. Soak the wooden skewers in water (to prevent them from burning).
  3. Meanwhile, bring a large pot of lightly salted water to a rapid boil. Add the noodles and cook for 3 minutes or until al dente. Put the snow peas and carrots in a colander. Drain the noodles on top of the vegetables and run under cold water.
  4. Whisk the peanut butter and lime juice into the reserved half of the marinade. Toss with the cooked noodles, vegetables, and half the scallions. Sprinkle with the remaining scallions.
  5. To grill the beef, thread each beef strip onto a skewer (don't bunch up one end, but spread the meat out). Cook the skewers over a medium-hot grill, turning once, until they reach the desired doneness, about 2 to 5 minutes total. Serve with the noodles. Serves 4.


Kids' Steps: Kids can measure the ingredients for the marinade and whisk it together.