Garlic Sesame Beef Noodle Bowl Recipes

GARLIC-SESAME BEEF NOODLE BOWL

Steps:

• Place Sirloin Steak in the freezer for 1-2 hours prior to slicing (this helps make slicing thin, even pieces easier).
• In a medium saucepan, combine all sauce ingredients. Bring mixture to a light simmer, for 5-6 minutes, stirring occasionally, until sugar is fully dissolved and sauce is fragrant. Remove from heat and set aside.
• Remove Sirloin Steak from freezer. Trim visible fat off of steak. Slice steak, against the grain, into thin ¼" strips.
• Pour 3/4 of marinade over beef, mixing to ensure an even coating. Reserve remaining 1/4 marinade for a drizzling sauce at the end. Place beef into the fridge while vegetables are being prepared.
• Wash, dice, and chop vegetables. If desired, swap fresh vegetables out for your favorite frozen blend.
• Heat a cast iron skillet and a splash of avocado oil over medium high heat. While pan preheats, drain excess marinade from beef. This will help reduce buildup of caramelized sauce in the pan. Cook strips for 2-3 minutes, each side, until it reaches an internal temperature of 145°F.
• While beef cooks, boil a pot of water and cook your preferred noodles.
• Now that all components are prepared, it's time to build your bowls! Just prior to serving add a final drizzle of your Garlic-Sesame Sauce. Enjoy!

GARLIC SESAME NOODLES

Steps:

• Cook the pasta according to the package instructions until al dente.
• Mix all the ingredients except green onions for the sauce in a small bowl, add the sugar slowly and last so it can be dissolved. stir to combine well.
• When the pasta is cooked, drain with a colander. Transfer the noodles to a big mixing bowl, add the Sauce and green onions, stir to combine well. Serve immediately.

QUICK SESAME CHICKEN NOODLE BOWL

Steps:

• Soak the udon noodles in warm water to separate.
• Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
• Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
• Drain the noodles, and add the noodles to the stir-fry mixture.
• Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

SESAME CHICKEN NOODLE BOWL

Steps:

• Season chicken with five-spice powder.
• Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
• Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
• Stir sauce into wok and cook for 3 minutes. Serve.