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April 12, 2015

Beef and Veggie Noodle Bowls

Home ยป Main Dishes ยป Beef and Veggie Noodle Bowls

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beef and veggie noodle bowls
beef and veggie noodle bowls

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.

overhead photo of beef and veggie noodle bowl

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…

photo of bowls of prepped veggies and sliced beef

See what I mean? This recipe uses not just one or two kinds of leftover veggies – I used up five different kinds veggies plus some leftover beef. Bell peppers, carrots, scallions, red onion, and mushrooms – it’s all in there along with a soy/oyster/garlic-chili sauce that packs a lot of flavor with a hint of heat. Plus, it’s simple to make (if you don’t mind some chopping) and takes all of 30ish minutes start to finish, which was like a gift after spending 20-something hours making demi-glace this weekend (more on that later this week).

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,

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Two bowls of beef and veggie noodle bowls

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overhead photo of beef and veggie noodle bowl

Beef and Veggie Noodle Bowls


★★★★★

4.8 from 4 reviews

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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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.


Scale

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)ย 
  • 2 scallions, sliced

Instructions

  1. Prepare the noodles: Boil the spaghetti according to package directions. Drain and toss the noodles with the sesame oil. Set the spaghetti aside.
  2. Make the sauce: In a small bowl, whisk together all of the ingredients for the sauce and set aside.
  3. 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.
  4. 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.
  5. 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.
    1. ย 

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.
  • 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

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The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.


18 Comments

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Comments

  1. J says

    March 8, 2020 at 8:30 pm

    I made these tonight and this was a great recipe – I added minced garlic – delicious! Thank you!

    ★★★★

    Reply
    • April Anderson says

      March 13, 2020 at 5:51 pm

      Glad you enjoyed it!

      Reply
  2. plasterer bristol says

    September 23, 2015 at 10:49 am

    this sounds good. Something new to try as well. thanks for sharing this recipe.

    Simon

    Reply
  3. Lily Lau says

    April 19, 2015 at 1:58 pm

    Beef and veggie noodles, if only they looked as good as in your photos when I prepare them!

    ★★★★★

    Reply
  4. Anne says

    April 18, 2015 at 11:35 pm

    I NEED these noodles in my life!!!!!!!!

    Reply
  5. Rosemary @anitalianinmykitchen says

    April 14, 2015 at 8:49 am

    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.

    Reply
    • April says

      April 14, 2015 at 10:53 am

      I hope you enjoy it!

      Reply
  6. Kelley @ Chef Savvy says

    April 13, 2015 at 10:13 pm

    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!

    Reply
  7. Thao @ In Good Flavor says

    April 13, 2015 at 3:30 pm

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

    Reply
    • April says

      April 14, 2015 at 10:54 am

      Thanks, Thao! ๐Ÿ™‚

      Reply
  8. Cheyanne says

    April 13, 2015 at 11:19 am

    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 ๐Ÿ™‚ Pics have me drooling, by the way *insert wipping off chin here* Cheers, girlie and thanks for sharing!

    ★★★★★

    Reply
  9. Matt @ Plating Pixels says

    April 13, 2015 at 10:50 am

    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.

    ★★★★★

    Reply
    • April says

      April 14, 2015 at 10:56 am

      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 ๐Ÿ™‚

      Reply
  10. Sarah @Whole and Heavenly Oven says

    April 13, 2015 at 9:05 am

    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! ๐Ÿ™‚

    Reply
    • April says

      April 14, 2015 at 10:57 am

      Yay Monday food! Mondays are so much better with a big bowl of noodles

      Reply
  11. Alice @ Hip Foodie Mom says

    April 13, 2015 at 8:54 am

    Hooray for quick and easy dinners and oyster sauce!! ๐Ÿ˜› love these!!

    Reply
    • April says

      April 14, 2015 at 10:58 am

      Thanks Alice! I so love the oyster sauce ๐Ÿ™‚

      Reply
  12. Aquasan says

    April 13, 2015 at 7:12 am

    beeautitful noodle bowls!

    Reply

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Hi, I’m April! Comfort-food connoisseur, cookbook author, and parsley superfan – thanks for stopping by! Learn more…ย 

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