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! They’re packed with lots of veggies, tender beef, and noodles that are tossed in a savory sauce.

two beef and noodle bowls.

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!

photo of bowls of prepped veggies and sliced beef

Beef Noodle Bowls Recipe

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Beef and Veggie Noodle Bowls

overhead photo of beef and veggie noodle bowl

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4.8 from 4 reviews

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.

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Saute
  • Cuisine: American

Ingredients

Scale
  • 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
  • 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 to use red), sliced
  • ½ medium red onion, thinly sliced
  • 2 medium carrots, thinly sliced
  • 2 green onions, thinly sliced

Instructions

  1. Boil the spaghetti following package directions. Drain and set it aside.
  2. In a small bowl, whisk the sesame oil, soy sauce, brown sugar, oyster sauce, garlic-chili sauce, and cornstarch. Set the sauce aside.
  3. 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.
  4. In the same pan, cook the mushrooms, peppers, onions, and carrots for about 10 minutes or until they’ve released their moisture and are softened.
  5. 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.
  6. Add the cooked pasta, stir again to evenly coat, and it’s ready to serve. Garnish with the sliced green onions.

Notes

For less heat, reduce the amount of garlic chili sauce to ½ tablespoon.

 

Use a vegetable peeler to thinly slice the carrots. Slice any wide strips in half or in thirds.

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

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

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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overhead photo of beef and veggie noodle bowl

Beef noodle bowls are such a satisfying meal! I hope you give this recipe a try soon ❤️

Happy noodling,

More Delicious Takeout-Inspired Recipes

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

18 Comments

  1. 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.






    1. 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 🙂

  2. 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!






  3. This looks so yummy! I love how quickly it comes together. Your photos are beautiful! Pinning.

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