BEEF NOODLE BOWL RECIPE RECIPES

BEEF NOODLE SOUP RECIPE | ALLRECIPES

Beef Noodle Soup Recipe | Allrecipes image

This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.

Provided by Brenda Loop

Categories Noodle Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
¼ cup beef bouillon granules
¼ teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 ¾ cups water
2 ½ cups frozen egg noodles

Steps:

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Nutrition Facts : Calories 377.2 calories, CarbohydrateContent 24.8 g, CholesterolContent 89.3 mg, FatContent 19.4 g, FiberContent 1.9 g, ProteinContent 25.5 g, SaturatedFatContent 7.3 g, SodiumContent 1039.7 mg, SugarContent 4.4 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
⅛ 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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