Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 11 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 17 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 20 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 1 month ago
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...

Beef and Veggie Noodle bowls

Blossom Lady
Mar 16, 2022 08:31 AM
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. Got leftover veggies? Make these beef and veggie noodle bowls!

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!


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
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Add to bookmarks
Assign tags
No comments