BEEF NOODLE BOWL
Have a bowl of deliciousness at dinnertime tonight with our Beef Noodle Bowl recipe! Enjoy our Healthy Living noodle bowl with veggies in just 30 minutes.
Provided by My Food and Family
Categories Special Diets
Time 30m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
- Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
- Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
BEEF NOODLE SALAD BOWLS WITH PEANUT SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the beef and dressing: Prepare a grill or grill pan for medium-high heat.
- Season both sides of the steak with salt. Grill until medium rare, about 4 minutes per side. Set aside.
- To make the dressing, combine the ponzu (or soy sauce), sesame oil, olive oil, vinegar, brown sugar, ginger, hot chili oil and garlic in a bowl. Mix to combine, then taste and adjust the flavors/seasonings.
- When the steak is cool enough, place in a large resealable plastic bag. Add 3 tablespoons of the dressing. Seal the bag tightly and place in the fridge until needed.
- Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and place in a bowl. Pour the remaining dressing over the top and toss to combine. Finally, toss in the green onions. Cover the bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve them.
- For the peanut sauce: Heat the vegetable oil in a small pot over low heat. Add the curry powder, garlic, shallot and ginger and cook until the aromatics soften, about 5 minutes.
- Scrape into a blender and add the coconut milk, soy sauce, brown sugar, peanut butter, hot chili oil, lime juice and a pinch of salt. Blend, adding hot water as needed a little at a time to thin it and make it smooth.
- To serve, slice the steak against the grain into thin strips. Drizzle a little ponzu (or soy sauce) over the noodles, just to give them a little flavor boost, throw in the chopped cilantro and toss to combine. Serve the strips of beef over a mound of noodles, or throw it all into a bowl together. Put some of the peanut sauce into small bowls and serve on the side--to be poured over when you eat.
ASIAN GROUND BEEF NOODLE BOWLS
Easy and quick to make using Top Ramen® noodles and ground beef. Great for a busy school night.
Provided by Yoly
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
- Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
- Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
- Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 25.8 g, Cholesterol 71.4 mg, Fat 16.5 g, Fiber 4.5 g, Protein 23.8 g, SaturatedFat 5.9 g, Sodium 1063.6 mg, Sugar 6.8 g
BEEF & FRESH VEGETABLE NOODLE BOWLS
I love this dish! It's light, healthy and very easy to prepare! I got this off the KraftFoods website. I usually omit the tomato. Enjoy!
Provided by KPD123
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix soy sauce and dressing in a measuring cup.
- In a large skillet heat olive oil, then add steak, garlic, snow peas, bell pepper and onions. Stir fry for 3 minutes or until steak is cooked and veggies are crisp-tender.
- Add soy sauce mixture and stir fry 3 more minutes.
- Add tomato and parsley. Serve in bowls over hot cooked pasta.
Nutrition Facts : Calories 826.2, Fat 35.7, SaturatedFat 11.6, Cholesterol 111.1, Sodium 1343.1, Carbohydrate 71.3, Fiber 2.8, Sugar 5.2, Protein 53.4
QUICK NOODLE-VEGGIE BOWLS
This simple noodle bowl recipe is super adaptable. Feel free to swap out the mushrooms and snow peas for other quick-cooking veggies, such as broccoli, cabbage, or green beans.
Provided by Juliana Hale
Categories Pasta and Noodles Pasta by Shape Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
- Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 25 g, Fat 8.4 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 551.5 mg, Sugar 4 g
BEEF TERIYAKI NOODLE BOWL
These bowls are fast to assemble and easily customizable. If you have a soy allergy, substitute liquid aminos.
Provided by thedailygourmet
Time 1h10m
Yield 5
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- Assemble bowl with noodles and beef mixture. Serve immediately.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 61.6 g, Cholesterol 105 mg, Fat 14.3 g, Fiber 2.8 g, Protein 28 g, SaturatedFat 3.6 g, Sodium 687.3 mg, Sugar 4.8 g
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- Pickle the carrots and/or cucumbers if desired (see recipe notes—I highly recommend). In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.
- While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
- Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.
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