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!
Happy noodling,
More Beef Recipes
- 30-Minute Beef and Broccoli | A quick and easy homemade beef and broccoli! A GGG reader commented, “Perfect flavors! This was so delicious. I used fresh ginger instead of the ginger paste, it turned out great. It was a hit for the whole family. Very quick and easy for a weeknight meal. Thank you!!”
- Steak Carbonara for Two | A classic carbonara gets a steak upgrade. This is a quick and easy dinner for two.
- Weeknight Beef Fajitas | Simple-make fajitas for two. These are so easy you can make them on a busy weeknight!
Beef and Veggie Noodle Bowls
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
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.
Ingredients
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
Instructions
- 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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Saute
- Cuisine: American
Nutrition
- 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
J says
I made these tonight and this was a great recipe – I added minced garlic – delicious! Thank you!
★★★★
April Anderson says
Glad you enjoyed it!
plasterer bristol says
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
Lily Lau says
Beef and veggie noodles, if only they looked as good as in your photos when I prepare them!
★★★★★
Anne says
I NEED these noodles in my life!!!!!!!!
Rosemary @anitalianinmykitchen says
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.
April says
I hope you enjoy it!
Kelley @ Chef Savvy says
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!
Thao @ In Good Flavor says
This looks so yummy! I love how quickly it comes together. Your photos are beautiful! Pinning.
April says
Thanks, Thao! 🙂
Cheyanne says
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!
★★★★★
Matt @ Plating Pixels says
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.
★★★★★
April says
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 🙂
Sarah @Whole and Heavenly Oven says
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! 🙂
April says
Yay Monday food! Mondays are so much better with a big bowl of noodles
Alice @ Hip Foodie Mom says
Hooray for quick and easy dinners and oyster sauce!! 😛 love these!!
April says
Thanks Alice! I so love the oyster sauce 🙂
Aquasan says
beeautitful noodle bowls!