Easy Oriental Beef Noodle Bowl
This bowl of yummy warm goodness is ridiculously easy to throw together. It’s literally a 25 minute bowl of awesome. There are no right or wrong veggies to put in- just use what you have. Every time I make this noodle bowl it’s a little bit different depending on what’s in my fridge.
Ingredients
- 1 Steak sliced into thin strips (I like sirloin tip- tender without being overly marbled)
- 1 carton of beef stock
- 1 piece ginger about half an inch sliced fine
- 1/2 small white onion sliced thin
- 1 large clove of garlic sliced thin
- 1/2 small bell pepper sliced into thin strips
- 6 or 7 snap peas
- 1/3 small head of cabbage sliced medium thin (use Chinese, reg, or red cabbage, which ever you like/have)
- 4-5 mushrooms sliced
- 1 carrot sliced thin
- 1/2 tsp Chinese 5 spice
- 2 tsp soya
- 1 package of Udon noodles
- 1 green onion sliced
- Sprinkle of sesame seeds
Preparation
Slice, dice and prep all your ingredients first as this recipe really is fast. Bring your beef stock, garlic, ginger, carrot slices and soya to a boil. Turn heat to med/high and let simmer for 5-7 minutes. Add all remaining ingredients EXCEPT beef and let it simmer on med/high for 5 more minutes. Add beef for no more than 1 minute or it will be over cooked and rubbery.
Grab some chopsticks and dig in.
Prep Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 2 to 4 servings
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