BEEF NOODLE BOWL
Have a bowl of deliciousness at dinnertime tonight with our Beef Noodle Bowl recipe! Enjoy our Healthy Living noodle bowl with veggies in just 30 minutes.
Provided by My Food and Family
Categories Special Diets
Time 30m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
- Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
- Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
UDON-BEEF NOODLE BOWL
Make and share this Udon-Beef Noodle Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 46m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles per package directions; drain.
- Add garlic, pepper, and broth to a large saucepan; bring to a boil.
- Lower heat, and simmer 10 minutes.
- Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
- Heat a large nonstick skillet coated with cooking spray over med-high heat.
- Add in mushrooms and carrots, stir/saute 2 minutes.
- Stir in soy sauce mixture; cook 2 minutes stirring constantly.
- Add vegetable mixture to broth mixture; stir in beef.
- Cook 2 minutes or until beef loses its pink color.
- Stir in noodles, green onions, and spinach.
- Serve immediately.
SHORTCUT BEEF NOODLE BOWL
Asian-inspired flavor from a combination of sesame dressing and teriyaki sauce. Use beef, chicken, or pork tenderloin.
Provided by 2Chance
Categories Main Dish Recipes Bowls
Time 39m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
- Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
- Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 1055.2 calories, Carbohydrate 101.8 g, Cholesterol 60.3 mg, Fat 56.2 g, Fiber 7.9 g, Protein 40.1 g, SaturatedFat 10.4 g, Sodium 1715.7 mg, Sugar 17 g
BEEF NOODLE BOWL
From kraft.com. "A quick blend of dressing and teriyaki sauce creates an Asian-inspired flavor."
Provided by iluvmythomas
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
- Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
- Toss pasta and meat mixture in large serving bowl.
- Jazz is up: For added crunch, sprinkle with 1/2 cup dry roasted peanuts jusst before serving.
BEEF NOODLE SALAD BOWLS WITH PEANUT SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the beef and dressing: Prepare a grill or grill pan for medium-high heat.
- Season both sides of the steak with salt. Grill until medium rare, about 4 minutes per side. Set aside.
- To make the dressing, combine the ponzu (or soy sauce), sesame oil, olive oil, vinegar, brown sugar, ginger, hot chili oil and garlic in a bowl. Mix to combine, then taste and adjust the flavors/seasonings.
- When the steak is cool enough, place in a large resealable plastic bag. Add 3 tablespoons of the dressing. Seal the bag tightly and place in the fridge until needed.
- Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and place in a bowl. Pour the remaining dressing over the top and toss to combine. Finally, toss in the green onions. Cover the bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve them.
- For the peanut sauce: Heat the vegetable oil in a small pot over low heat. Add the curry powder, garlic, shallot and ginger and cook until the aromatics soften, about 5 minutes.
- Scrape into a blender and add the coconut milk, soy sauce, brown sugar, peanut butter, hot chili oil, lime juice and a pinch of salt. Blend, adding hot water as needed a little at a time to thin it and make it smooth.
- To serve, slice the steak against the grain into thin strips. Drizzle a little ponzu (or soy sauce) over the noodles, just to give them a little flavor boost, throw in the chopped cilantro and toss to combine. Serve the strips of beef over a mound of noodles, or throw it all into a bowl together. Put some of the peanut sauce into small bowls and serve on the side--to be poured over when you eat.
BBQ BEEF BOWL WITH BROWN RICE NOODLES
Steps:
- Marinade the skirt steak in the Pear and Ginger Marinade at room temperature for 2 hours. Remove the steak from the marinade and discard the marinade.
- Heat a grill or grill pan to hot. Grill the skirt steak for 3 to 5 minutes on each side or until desired doneness. Remove from the heat and let rest.
- Cook the brown rice noodles according to the package directions. Plate the noodles in a large serving bowl or smaller individual bowls.
- Slice the steak into thin strips and place on top of the noodles. Top with the Quick Pickled Asian Slaw, then drizzle with Miso Carrot Ginger Dressing. Garnish with scallions and sesame seeds. Serve.
- Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
- Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.
KOREAN BEEF NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.
Nutrition Facts : Calories 616, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 45 milligrams, Sodium 1558 milligrams, Carbohydrate 69 grams, Fiber 7 grams, Protein 23 grams
GINGER BEEF AND NOODLE BOWLS
Steps:
- Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm.
- Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
- Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
- Bring broth mixture to a boil over high heat. Ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
BEEF 'N BROCCOLI NOODLE BOWL
Our colorful beef noodle bowl includes linguine, sirloin steak, fresh veggies...and can be on the table in 20 minutes. Not bad for a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, about 1-1/2 cups each.
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat, broccoli and carrots; cook and stir 4 min. or until meat is evenly browned.
- Add broth, hoisin sauce, dressing and ginger; stir. Cover. Reduce heat to medium-low; simmer 3 min. or until vegetables are crisp-tender, stirring occasionally.
- Drain pasta; return to pan. Add meat mixture; toss lightly.
Nutrition Facts : Calories 480, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
ASIAN BEEF NOODLE BOWL (KRAFT)
This one comes from Kraft Food & Family magazine Winter 2008. Try it with boneless skinless chicken breast or pork tenderloin, or a combination of all three.
Provided by 2Bleu
Categories Chicken Breast
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
- Meanwhile, Heat oil in a large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally.
- Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
- Drain pasta mixture; Place in a large serving bowl. Add meat mixture; toss to coat.
Nutrition Facts : Calories 564.8, Fat 24.7, SaturatedFat 7.3, Cholesterol 85, Sodium 433.9, Carbohydrate 51.8, Fiber 3.3, Sugar 5.6, Protein 33.2
SPICY BEEF-NOODLE BOWL
This recipe is from the January '08 BHG magazine. A friend of mine made it first and let me know about it. Tasty and light, but still filling. The peanut sauce adds a bit of spice.
Provided by Chef Liane
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
- Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles.
- Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
- Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.
Nutrition Facts : Calories 271.4, Fat 9.4, SaturatedFat 2.4, Cholesterol 85.4, Sodium 76.1, Carbohydrate 17, Fiber 0.7, Sugar 0.2, Protein 28.8
QUICK VEGGIE & BEEF NOODLE BOWL
Veggies aren't boring in this colorful Asian-style meal. Using bok choy, carrots and red peppers makes it easy to get your family to eat more vegetables.
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield 4 servings, 2 cups each
Number Of Ingredients 6
Steps:
- Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
- Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
- Serve over pasta.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g
ASIAN GROUND BEEF NOODLE BOWLS
Easy and quick to make using Top Ramen® noodles and ground beef. Great for a busy school night.
Provided by Yoly
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
- Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
- Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
- Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 25.8 g, Cholesterol 71.4 mg, Fat 16.5 g, Fiber 4.5 g, Protein 23.8 g, SaturatedFat 5.9 g, Sodium 1063.6 mg, Sugar 6.8 g
BEEF TERIYAKI NOODLE BOWL
These bowls are fast to assemble and easily customizable. If you have a soy allergy, substitute liquid aminos.
Provided by thedailygourmet
Time 1h10m
Yield 5
Number Of Ingredients 13
Steps:
- Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
- Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
- Assemble bowl with noodles and beef mixture. Serve immediately.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 61.6 g, Cholesterol 105 mg, Fat 14.3 g, Fiber 2.8 g, Protein 28 g, SaturatedFat 3.6 g, Sodium 687.3 mg, Sugar 4.8 g
BANGKOK BEEF & BASIL NOODLE BOWL
Make and share this Bangkok Beef & Basil Noodle Bowl recipe from Food.com.
Provided by Pinay0618
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut beef steak crosswise into 1/4-inch thick strips. Place in shallow glass dish. Add 1/4 cup teriyaki sauce; toss to coat. Cover and marinate in refrigerator 15 minutes.
- Combine remaining 1/2 cup teriyaki sauce, lime juice and curry powder in small bowl. Set aside.
- Prepare rice noodles according to package directions for stir-fry; drain and rinse with cold water. Set aside.
- Meanwhile spray nonstick wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from wok. Repeat with remaining beef. If necessary, re-spray skillet with cooking spray. Add bell pepper to wok; stir-fry 30 to 60 seconds or until crisp-tender. Remove from wok.
- Add teriyaki sauce mixture to wok; bring to a boil. Add rice noodles, basil, 1/2 of green onions, bell pepper and beef; cook and carefully stir until heated through. Season with black pepper, as desired. Garnish with remaining green onions.
Nutrition Facts : Calories 800.3, Fat 43.1, SaturatedFat 16.7, Cholesterol 115.7, Sodium 2281.7, Carbohydrate 56, Fiber 3, Sugar 9.4, Protein 45
BEEF AND NOODLES BOWL WITH VEGETABLES
Stop. Walk away from the ramen. Instead, try this delicious Beef and Noodles Bowl with Vegetables that uses sirloin steak and is ready in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings, about 1-3/4 cups each
Number Of Ingredients 8
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium heat. Add broccoli and peppers; stir-fry 3 min. or until crisp-tender. Add meat and hoisin sauce; stir-fry 2 to 3 min. or until meat is done.
- Drain spaghetti; return to pan. Add broth; cook 1 min. or until heated through, stirring occasionally. Add meat mixture and onions; mix lightly.
Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 29 g
THAI BEEF NOODLE BOWL
Make the evening one to remember with our Thai Beef Noodle Bowl recipe. Plus, our Healthy Living Thai Beef Noodle Bowl is low in calories, fat and sodium!
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Toss meat with flour; set aside.
- Heat dressing in Dutch oven sprayed with cooking spray on medium heat. Add ginger, garlic and crushed pepper; cook 4 to 5 min. or until ginger and garlic are tender, stirring frequently. Add meat; cook 8 to 10 min. or until evenly browned, stirring occasionally.
- Add beef broth; cook 2 min., stirring constantly to scrape browned bits from bottom of pan. Stir in gravy; cover. Simmer on medium-low heat 2 hours or until meat is tender, stirring occasionally. Add remaining ingredients; mix well.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 1 g, Protein 22 g
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