Beef and Veggie Noodle Bowls
One of my favorite go-to recipes for a takeout-style dinner is beef noodle bowls loaded with colorful vegetables, tender beef, and a flavorful sauce! It’s seriously good comfort food, and the leftovers keep well, too.
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 recipe is not at all authentic, but the flavors and textures are like a cross between Chinese beef noodles and low mein. I use ingredients I can find at my regular grocery store, and once you stock up on them, it’s easy to pull this recipe together with a few fresh ingredients.
How to Make It
I like to use thick spaghetti or bucatini for this recipe because I keep them stocked in my pantry. You can swap the pasta for Asian-style noodles—chewy, bouncy noodles like udon noodles, ramen, lo mein, or soba noodles will work.
More Dinner Ideas
Beef and Broccoli | Sesame Noodles with Chicken | Teriyaki Shrimp | Spicy Udon Noodles
Beef and Veggie Noodle Bowls
These beef noodle bowls combine colorful veggies, tender beef, and a savory sauce. This is a great recipe when you’re craving a takeout-style dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Saute
- Cuisine: American
Ingredients
- 8 ounces thick spaghetti
- 1 teaspoon toasted sesame oil
- ¼ cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon garlic-chili sauce (see note)
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 (8-oz) sirloin steak, sliced thinly against the grain
- 8 ounces sliced cremini mushrooms
- 1 medium bell pepper (l like red, orange, or yellow), sliced
- ½ medium red onion, thinly sliced
- 2 medium carrots, thinly sliced (see note)
- 2 green onions, thinly sliced
Instructions
- Boil the spaghetti following package directions. Drain and set it aside.
- In a small bowl, whisk the sesame oil, soy sauce, brown sugar, oyster sauce, garlic-chili sauce, and cornstarch. Set the sauce aside.
- Heat the vegetable oil in a large pan over medium-high heat. Add the sliced steak and cook it for a few minutes, stirring a few times. Take it out of the pan (it’s okay if it’s a little undercooked – it will finish cooking in the sauce) and set it aside.
- In the same pan, cook the mushrooms, peppers, onions, and carrots for about 10 minutes or until they’ve released moisture and softened.
- Add the sauce to the veggies and stir. Bring the sauce to a simmer. Add the steak to the pan and stir it all together.
- Add the cooked pasta, stir again to coat it evenly, and it’s ready to serve. Garnish with the sliced green onions.
Notes
Reduce the amount of garlic chili sauce to ½ tablespoon for less heat.
I like using a vegetable peeler to thinly slice the carrots – it’s easier than a knife. Cut any wide strips in half or into thirds so the slices are about the same size.
Leftovers will keep for three to four days in the refrigerator. Store them in an airtight container and warm them in the microwave for an easy lunch or dinner.
Nutrition
- Calories: 394
- Sugar: 9.7g
- Sodium: 708.6mg
- Fat: 7.8g
- Saturated Fat: 3.9g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 57.5g
- Fiber: 4.1g
- Protein: 23.6g
- Cholesterol: 33.5mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Recipe Variations
This recipe is excellent for using leftover veggies, so use what you have on hand. Any vegetable that works in stirfry will work for this recipe, so have fun mixing and matching them to give this dish your twist.
You can also use different cuts of beef. Any tender cut that cooks fast, like ribeye, sirloin, or strip steak, will work. You can also use leftover steak—wait to add it until the end to warm it up in the sauce.
Beef noodle bowls are such a satisfying meal! I hope you give this recipe a try soon ❤️
Happy cooking,
More Takeout-Inspired Recipes
Here are a few more dinner ideas I love when that takeout craving hits.
beeautitful noodle bowls!
Hooray for quick and easy dinners and oyster sauce!! 😛 love these!!
Thanks Alice! I so love the oyster sauce 🙂
This is my kinda Monday food! I so need to give noodle bowls a try at home and I think I’m starting with THIS! 🙂
Yay Monday food! Mondays are so much better with a big bowl of noodles
I love making stir-fry’s that use up leftover veggies. I also keep frozen veggies on hand in case I hadn’t gone shopping recently. You might be able to find udon noodles more easily, which would be a good alternative. Love the lighting on this photo shoot, it has a rustic look.
Hi Matt — I did find udon noodles, but wasn’t sure if they would work — will give them a try next time.The frozen veggie idea is a great idea. Thanks for stopping by 🙂
April, These noodles bowls look fantastic and such a delicious way to use up leftover veggies (all of them)! I totally approve of the name you gave these… I mean they are noodles in a bowl = noodle bowl. Short and Sweet title for a Seriously Scrumptious Dish 🙂 Pics have me drooling, by the way *insert wipping off chin here* Cheers, girlie and thanks for sharing!
This looks so yummy! I love how quickly it comes together. Your photos are beautiful! Pinning.
Thanks, Thao! 🙂
These look so amazing! I love all of the vegetables you added and the noodles. Love that you used mostly leftovers to make this awesome dish!
Hi April, I can’t get lo mein noodles either, so goes good for me. This looks so good I will be trying this for sure. Thanks.
I hope you enjoy it!
I NEED these noodles in my life!!!!!!!!
Beef and veggie noodles, if only they looked as good as in your photos when I prepare them!
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
I made these tonight and this was a great recipe – I added minced garlic – delicious! Thank you!
Glad you enjoyed it!