These beef noodle bowls are a great way to satisfy a take-out craving without picking up the phone or leaving the house! They’re packed with lots of veggies, tender beef, and noodles that are tossed in a savory sauce.
Table of contents
This beef noodle recipe is loaded with flavor! Tender beef tossed with a medley of vegetables, and a savory sauce is a delicious way to get a takeout fix without leaving the house.
This is my totally inauthentic take on traditional beef noodle bowls – you don’t need any fancy ingredients, and it’s pretty simple to make. There is some chopping required, but the end result is worth it.
It’s seriously good comfort food, and the leftovers keep well, too. So, make it for dinner and save the leftovers for easy lunches. You’ll be glad you did!
Beef Noodle Bowls Recipe
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Beef and Veggie Noodle Bowls
These beef noodle bowls are a great way to satisfy a take-out craving without picking up the phone or leaving the house. Mushrooms, peppers, and onions are tossed in a savory sauce with beef and noodles – all you need is 30ish minutes to make it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Saute
- Cuisine: American
For the Noodles
- 8 ounces spaghetti
- 1 teaspoon toasted sesame oil
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon garlic-chili sauce, or to taste (see note)
- 1 teaspoon cornstarch
For the Veggies and Beef
- 1 tablespoon vegetable oil
- 5 ounces flank steak or skirt steak (see note)
- 8 ounces sliced cremini mushrooms
- 1 medium-sized bell pepper, sliced (or use a mix – I used a 1/2 red and 1/2 yellow)
- 1/2 medium-sized red onion, thinly sliced
- 2 medium-sized carrots, thinly sliced (see note)
- 2 scallions, sliced
- Prepare the noodles: Boil the spaghetti according to package directions. Drain and toss the noodles with the sesame oil. Set the spaghetti aside.
- Make the sauce: In a small bowl, whisk together all of the ingredients for the sauce and set aside.
- Cook the beef: In a large pan, heat the vegetable oil over medium-high heat. Place the steak in the pan and cook it for a few minutes on each side until browned and cooked to desired doneness. Transfer the steak to a cutting board to rest.
- Cook the veggies: In the same pan, cook the mushrooms, peppers, onion, and carrots for about ten minutes, or until they’ve released a lot of their moisture. Add the sauce to the pan and bring it to a simmer and stir to coat all of the veggies.
- Thinly slice the steak against the grain and add it to the pan with the sauce and veggies. Stir to coat everything evenly in the sauce. Add the cooked spaghetti and, using tongs, toss it with the sauce. Garnish with the sliced scallions and serve.
- A lot of different cuts of beef will work for this recipe including ribeye, sirloin, and New York strip steak. If you use leftover steak, just slice it and toss it in at the end to warm up in the sauce before you add the noodles.
- 1 tablespoon of garlic chili sauce will give the dish a nice kick of heat so if you’re heat-averse I would cut the amount in half.
- For the carrots, I used my vegetable peeler to get really thin strips.
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 9.2g
- Sodium: 591.6mg
- Fat: 7.5g
- Saturated Fat: 3.9g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 57.1g
- Fiber: 4.2g
- Protein: 18.5g
- Cholesterol: 21.3mg
Keywords: noodle bowls, beef noodle stir fry
Recipe Tips and Tricks
I like to use spaghetti or bucatini in this recipe because I usually have them on hand. Feel free to substitute Asian-style noodles if you prefer – any kind of chewy, bouncy noodles will work, like udon noodles, ramen, lo mein, or soba noodles.
This is a great recipe to use up leftover veggies, so use what you have on hand! Any stir fry vegetable will work, so have fun mixing and matching them to create your own dish.
You can also use different cuts of beef. Any tender cut that cooks fast will work, like ribeye, sirloin, or strip steak. You can also use leftover steak – just wait to add it until the end to warm it up.
Adjust the spiciness to your taste, too. Add as much chili garlic sauce, sriracha, or other hot sauce as you like.
Leftovers will keep for three to four days in the refrigerator. Store them in an airtight container and warm them up in the microwave for an easy lunch or dinner.
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Beef noodle bowls are such a satisfying meal! I hope you give this recipe a try soon ❤️
More Delicious Takeout-Inspired Recipes
- 30-Minute Beef and Broccoli
- Super Easy Orange Chicken
- Sesame Beef Bowls
- Orange Chicken Meatballs
- Chicken Eggroll Soup
- More Takeout-Style Recipes
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.