Beef Fresh Vegetable Noodle Bowls
Savor the bold, irresistible flavors of these Beef Fresh Vegetable Noodle Bowls, a vibrant, one-pan masterpiece perfect for busy weeknights. Featuring tender, marinated flank steak stir-fried to perfection and paired with crisp broccoli, julienned carrots, snap peas, and sweet red bell peppers, this Asian-inspired recipe is a celebration of fresh, wholesome ingredients. Tossed with silky egg noodles in a savory soy-ginger-hoisin sauce and elevated with the rich aroma of sesame oil, each bite is bursting with umami. Ready in under an hour, this colorful dish is an easy, crowd-pleasing dinner that’s perfect for bringing restaurant-quality flavor to your table. Garnish with green onions and sesame seeds for a fresh, elegant finish, and serve piping hot for the ultimate comfort meal.
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Recipe Information
Ingredients
- 1 lb flank steak
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tsp sesame oil
- 2 cloves minced garlic
- 1 tsp fresh ginger, grated
- 12 oz egg noodles
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup snap peas
- 2 green onions, sliced
- 1 tbsp vegetable oil
- 1 cup beef broth
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp sesame seeds (optional)
Instructions
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Set aside.
Slice the flank steak thinly against the grain. Place the slices in a bowl and pour half of the sauce mixture over them to marinate for at least 15 minutes. Reserve the other half of the sauce for later.
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated beef slices and cook for 2-3 minutes per side until browned. Remove beef from the skillet and set aside.
In the same skillet, add broccoli florets, red bell pepper, carrot, and snap peas. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the beef to the skillet with the vegetables. Pour in the reserved sauce mixture and stir to combine.
In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the skillet along with the beef broth. Stir and simmer for 2-3 minutes until the sauce thickens.
Add the cooked egg noodles to the skillet and toss to coat with the sauce.
Garnish the noodle bowls with sliced green onions and sesame seeds, if desired. Serve hot.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 22.8 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 289 mg | 22% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
