Beef and Veggie Noodle Bowls
These beef noodle bowls combine colorful veggies, tender beef, and a savory sauce. This is a great recipe when you're craving a takeout-style dinner.
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Servings: 4 servings
Ingredients
- 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 see note
- 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 red, orange, or yellow, sliced
- ½ medium red onion thinly sliced
- 2 medium carrots thinly sliced (see note)
- 2 green onions thinly sliced
Instructions
- Boil the spaghetti following package directions. Drain and set it aside.
- In a small bowl, whisk the sesame oil, soy sauce, brown sugar, oyster sauce, garlic-chili sauce, and cornstarch. Set the sauce aside.
- 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.
- In the same pan, cook the mushrooms, peppers, onions, and carrots for about 10 minutes or until they’ve released moisture and softened.
- 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.
- Add the cooked pasta, stir again to coat it evenly, and it’s ready to serve. Garnish with the sliced green onions.
Video
Notes
Reduce the amount of garlic chili sauce to ½ tablespoon for less heat.
I like using a vegetable peeler to thinly slice the carrots - it's easier than a knife. Cut any wide strips in half or into thirds so the slices are about the same size.
Leftovers will keep for three to four days in the refrigerator. Store them in an airtight container and warm them in the microwave for an easy lunch or dinner.
Nutrition Estimate
Calories: 394kcal | Carbohydrates: 57.5g | Protein: 23.6g | Fat: 7.8g | Saturated Fat: 3.9g | Polyunsaturated Fat: 2.8g | Cholesterol: 33.5mg | Sodium: 708.6mg | Fiber: 4.1g | Sugar: 9.7g
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