BEEF NOODLE BOWL RECIPES

SHORTCUT BEEF NOODLE BOWL RECIPE | ALLRECIPES

Shortcut Beef Noodle Bowl Recipe | Allrecipes image

Asian-inspired flavor from a combination of sesame dressing and teriyaki sauce. Use beef, chicken, or pork tenderloin.

Provided by 2Chance

Categories Main Dishes Bowls

Total Time 39 minutes

Prep Time 15 minutes

Cook Time 24 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 (16 ounce) package linguine pasta
3 cups broccoli florets
3 carrots, peeled and sliced
2 teaspoons vegetable oil
1 pound beef sirloin steak, cut into strips
1?½ cups Asian toasted sesame dressing (such as Kraft®)
¼ cup teriyaki sauce

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, CarbohydrateContent 101.8 g, CholesterolContent 60.3 mg, FatContent 56.2 g, FiberContent 7.9 g, ProteinContent 40.1 g, SaturatedFatContent 10.4 g, SodiumContent 1715.7 mg, SugarContent 17 g

ASIAN BEEF NOODLE BOWLS RECIPE | EATINGWELL

Asian Beef Noodle Bowls Recipe | EatingWell image

With a lime wedge served on the side, these Asian noodle bowls are packed with flavor.

Provided by Diabetic Living Magazine

Categories Healthy Flank Steak Recipes

Total Time 40 minutes

Number Of Ingredients 18

Ingredients

4 ounces dried multigrain high-protein spaghetti or rice noodles
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1?½ tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon honey
1 tablespoon grated fresh ginger
2 cloves garlic, minced
¼ teaspoon salt
? teaspoon crushed red pepper
Nonstick cooking spray
12 ounces beef flank steak, trimmed and cut diagonally into thin bite-size strips
1 cup chopped English cucumber
1 cup shredded red cabbage
½ cup thin bite-size strips carrot or packaged fresh julienned carrots
2 tablespoons shredded fresh basil
Lime wedges

Steps:

Cook pasta according to package directions, omitting any salt; drain. Return to pan; cover and keep warm.
Meanwhile, for sauce, in a small bowl whisk together the next 10 ingredients (through crushed red pepper).
Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add meat, half at a time, and cook 1 to 2 minutes or just until browned. Remove from skillet.
Reduce heat to medium. Add 1/4 cup of the sauce to skillet; cook 1 to 2 minutes or until liquid is nearly evaporated, stirring to scrape up crusty brown bits. Return meat with any juices; cook and stir 1 to 2 minutes more or until heated through.
Divide pasta among individual bowls and drizzle with remaining sauce. Top with meat, cucumber, cabbage and carrot and sprinkle with basil. Top with additional basil, if desired, and serve with lime wedges.

Nutrition Facts : Calories 348.4 calories, CarbohydrateContent 30.2 g, CholesterolContent 55.3 mg, FatContent 14.2 g, FiberContent 3.1 g, ProteinContent 24.3 g, SaturatedFatContent 3.3 g, SodiumContent 496 mg, SugarContent 8.6 g

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