Beef And Noodles Bowl With Vegetables Recipes

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SHORTCUT BEEF NOODLE BOWL



Shortcut Beef Noodle Bowl image

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

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, 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 AND NOODLES BOWL WITH VEGETABLES



Beef and Noodles Bowl with Vegetables image

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

1/4 lb. multi-grain spaghetti, uncooked
2 Tbsp. KRAFT Lite Asian Toasted Sesame Dressing
1 cup broccoli florets
1 small red pepper, cut into strips
1/2 lb. boneless beef sirloin steak, cut into thin strips
2 Tbsp. hoisin sauce
1/4 cup fat-free reduced-sodium chicken broth
2 green onions, thinly sliced

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

BEEF NOODLE BOWL



Beef Noodle Bowl image

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

1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

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

GINGER BEEF AND NOODLE BOWLS



Ginger Beef and Noodle Bowls image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10

1 pound beef shoulder top blade (flat iron) steaks or 1 beef top round steak, cut 3/4-inch thick
1 tablespoon dark sesame oil
2 tablespoons minced fresh ginger
2 large cloves garlic, minced
Salt and freshly ground black pepper
2 cans (13 3/4 to 14 1/2 ounces each) ready-to-serve beef broth
3/4 cup thinly sliced green onions
2 tablespoons mirin, or rice wine vinegar
6 cups cooked fresh Asian-style thin-cut noodles or unseasoned instant ramen noodles
1/2 cup matchstick-style shredded carrots

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 AND NOODLES



Beef and Noodles image

The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.

Provided by Ian Garrett

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons butter
1 large onion, sliced
1 cup beef stock
2 bay leaves
1 pinch dried thyme
salt and ground black pepper to taste
1 cup frozen peas
1 tablespoon cornstarch
4 cups egg noodles

Steps:

  • Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
  • Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 38.7 g, Cholesterol 96.1 mg, Fat 14.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 6.7 g, Sodium 155.8 mg, Sugar 5.1 g

ASIAN GROUND BEEF NOODLE BOWLS



Asian Ground Beef Noodle Bowls image

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

1 pound ground beef
2 teaspoons green onion, white part only, thinly sliced
2 ½ cups water
2 (3 ounce) packages ramen noodles (such as Nissin® Top Ramen®)
1 (12 ounce) package frozen Asian vegetable medley
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Sriracha sauce
1 tablespoon brown sugar
1 tablespoon chopped fresh cilantro
½ teaspoon Chinese five-spice powder
¼ teaspoon ground ginger
2 tablespoons green onions, green parts only, thinly sliced
2 teaspoons sesame seeds

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

QUICK NOODLE-VEGGIE BOWLS



Quick Noodle-Veggie Bowls image

This simple noodle bowl recipe is super adaptable. Feel free to swap out the mushrooms and snow peas for other quick-cooking veggies, such as broccoli, cabbage, or green beans.

Provided by Juliana Hale

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 20m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 cup snow peas
¾ cup shredded carrot
4 medium (4-1/8" long)s green onions, sliced
1 clove garlic, minced
¼ cup reduced-sodium soy sauce
1 teaspoon white sugar
¼ teaspoon cayenne pepper
8 ounces cooked spaghetti
1 tablespoon toasted sesame seeds

Steps:

  • Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
  • Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 25 g, Fat 8.4 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 551.5 mg, Sugar 4 g

UDON-BEEF NOODLE BOWL



Udon-Beef Noodle Bowl image

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

8 ounces uncooked udon noodles or 8 ounces spaghetti
1 1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
2 (14 1/2 ounce) cans low sodium beef broth
3 tablespoons low sodium soy sauce
3 tablespoons sake or 3 tablespoons dry sherry
1 tablespoon honey
3 cups sliced shiitake mushroom caps
1/2 cup thinly sliced carrot
8 ounces top round beef, thinly sliced
3/4 cup diagonally cur green onion
1 (6 ounce) bag prewashed Baby Spinach

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.

THAI DRUNKEN NOODLES WITH BEEF



Thai Drunken Noodles with Beef image

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup soy sauce
1/2 cup water
1/4 cup oyster sauce
3 tablespoons packed dark brown sugar
3 tablespoons fish sauce or soy sauce
1 tablespoon minced fresh gingerroot
6 garlic cloves, minced
1 pound wide rice noodles
1/4 cup grapeseed oil or canola oil, divided
8 ounces boneless beef chuck steak, thinly sliced
1 medium sweet red pepper, julienned
1 large onion, julienned
2 to 4 Thai red chiles, thinly sliced
1-1/2 cups fresh Thai basil leaves, coarsely chopped
1 cup minced garlic chives

Steps:

  • In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside. , In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.

Nutrition Facts : Calories 497 calories, Fat 14g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 2393mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.

ASIAN-INSPIRED VEGETABLE NOODLE BOWL



Asian-Inspired Vegetable Noodle Bowl image

Delicious, nutritious vegetarian noodle bowl. Lots of color and flavor. You can find the green soybeans in the freezer department of your grocery store.

Provided by MICHELLE0011

Categories     Main Dish Recipes     Bowls

Time 35m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package egg noodles
3 ½ cups vegetable stock
2 tablespoons soy sauce
1 tablespoon chopped fresh ginger
1 teaspoon Asian chile sauce
1 garlic clove, chopped
5 ½ ounces frozen spinach, thawed
1 ½ cups frozen green soybeans, thawed
1 red bell pepper, sliced

Steps:

  • Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
  • Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
  • Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 48.9 g, Cholesterol 47 mg, Fat 3.3 g, Fiber 4.6 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 895.5 mg, Sugar 5.3 g

BEEF & NOODLES WITH FRESH VEGETABLES



Beef & Noodles with Fresh Vegetables image

Explore this recipe for Beef & Noodles with Fresh Vegetables. Stir-fry steak strips and veggies in this Beef & Noodles with Fresh Vegetables recipe.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, about 1-1/4 cups each

Number Of Ingredients 9

1/4 cup KRAFT Tuscan House Italian Dressing
1/4 cup lite soy sauce
1 lb. lean boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
2 cups sugar snap peas, halved
1 yellow pepper, cut into strips
1 tomato, chopped
1/4 cup chopped fresh cilantro
3/4 lb. spaghetti, cooked

Steps:

  • Mix dressing and soy sauce until blended.
  • Stir-fry meat and garlic in 1 Tbsp. dressing mixture in large nonstick skillet on medium-high heat 3 min. or until meat is barely pink in center. Transfer to plate; set aside.
  • Add peas, peppers and remaining dressing mixture to skillet; stir-fry 3 min. or until vegetables are crisp-tender. Return meat to skillet; stir-fry 1 min. Remove from heat; stir in tomatoes and cilantro. Serve over spaghetti.

Nutrition Facts : Calories 380, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 420 mg, Carbohydrate 53 g, Fiber 4 g, Sugar 7 g, Protein 22 g

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From therecipes.info


NOODLE BOWLS WITH GREEN VEGGIES RECIPE | RACHAEL RAY
Preparation. Bring a pot of water to a boil for the noodles. Heat a large skillet over medium-high heat with 2 tablespoons oil. Sauté asparagus and onions 2-3 minutes; add garlic, chili pepper, ginger, peas and fava beans or edamame. Toss to heat through, 2-3 minutes. Add sake or stock, and reduce heat to medium low.
From rachaelray.com


30-MINUTE VEGETABLE AND GROUND BEEF SKILLET - THE ROASTED ROOT
2018-08-23 Instructions. Heat avocado oil in a large (12-inch) cast iron skillet to medium heat. Add the carrots, broccoli, and radishes and stir well. Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Scoot the vegetables to one side of the cast iron skillet and add the ground beef.
From theroastedroot.net


BEEF AND NOODLES RECIPE - HOW TO MAKE BEEF AND NOODLES
2022-02-24 Directions. In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated. Heat a large Dutch oven over medium-high heat. Add the butter and …
From thepioneerwoman.com


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