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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- 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