These beef and veggie 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.
Beef and Veggie Noodle Bowls
Got leftover veggies? Make these beef and veggie noodle bowls!
First let me say I struggled with what to calls this – beef lo mein would have been appropriate except I didn’t use lo mein noodles because I couldn’t find them anywhere (and by “anywhere” I mean in the one store I shopped at this weekend) and I just didn’t feel right calling the dish beef lo mein if one of the main ingredients in the title was non-existent in the dish itself. So I settled on noodle bowls. I hope that’s okay.
Maybe I should have called it leftover veggie heaven…
See what I mean? This recipe uses not just one or two kinds of leftover veggies – I used up five different
So in the spirit of this quick and easy dinner I’m keeping this one short and sweet — have a great start to the week, everyone!
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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.
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.
- Category: Dinner
- Method: Saute
- Cuisine: American
- 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
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.