Thai Beef Broccoli Noodle Bowl Recipes

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BEEF AND BROCCOLI NOODLE BOWL



Beef and Broccoli Noodle Bowl image

Egg noodles are a good substitution for the pasta.

Provided by bearkat0506

Categories     Main Dish Recipes     Bowls

Time 42m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package penne pasta
3 cups broccoli florets
12 ounces boneless beef chuck, partially frozen
1 tablespoon olive oil
1 onion, cut into 1/2-inch slices
2 cloves garlic, minced
1 tablespoon all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) can beef broth
¼ cup tomato paste
1 teaspoon Dijon mustard

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.
  • Trim beef and slice into thin bite-size strips.
  • Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.
  • Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.
  • Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 55.9 g, Cholesterol 39.2 mg, Fat 10.2 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 2.8 g, Sodium 683.1 mg, Sugar 7.4 g

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)



Pad See Ew (Thai Noodles with Beef and Broccoli) image

A popular Thai soy sauce noodle dish.

Provided by Lynda Q

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 8

Number Of Ingredients 13

1 (8 ounce) package wide rice noodles
1 cup bite size broccoli pieces
1 tablespoon vegetable oil
1 teaspoon crushed garlic
½ pound rib-eye steak, sliced thin
½ cup water
1 tablespoon cornstarch
3 tablespoons oyster sauce
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon white sugar
1 pinch salt and ground black pepper to taste
1 egg

Steps:

  • Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
  • Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
  • Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
  • Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 27.4 g, Cholesterol 35.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 1.7 g, Sodium 592.2 mg, Sugar 2 g

THAI BEEF & BROCCOLI NOODLE BOWL



Thai beef & broccoli noodle bowl image

This easy Thai beef stir-fry with coconut milk, honey and fish sauce served over rice noodles is packed with flavour, and ready in 30 minutes

Provided by Emily Kydd

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 12

100g rice noodles
2 tbsp vegetable oil
250g rump steak , thinly sliced
1 red onion , thickly sliced
140g thin-stemmed broccoli , each stem cut on the diagonal into 3 pieces
0.5 small pack coriander , leaves picked and stalks finely chopped
2 garlic cloves , thinly sliced
2 tbsp Thai green curry paste
165ml can coconut milk
1 tbsp clear honey
1 tbsp soy sauce
1 tbsp fish sauce (optional)

Steps:

  • Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
  • Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
  • Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.

Nutrition Facts : Calories 706 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium

THAI NOODLE BOWLS WITH BROCCOLI



Thai Noodle Bowls with Broccoli image

Build a meal around one color, like this noodle bowl topped with broccoli, cucumber and mint.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/4 cup rice vinegar
3 tablespoons fresh lime juice
2 tablespoons fish sauce (vegan if preferred)
2 tablespoons sugar
1 1-inch piece ginger, minced
2 scallions, sliced (dark green parts reserved for topping)
1/2 to 1 small Thai green chile pepper, sliced
6 ounces rice noodles
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon fish sauce (vegan if preferred)
1 teaspoon sugar
2 tablespoons minced fresh lemongrass
1 large head broccoli, stalks peeled, cut into long florets
1/3 English cucumber, thinly sliced
1 celery stalk, thinly sliced
1 head Little Gem lettuce, shredded
1/2 cup shredded fresh mint
Canned fried onions and roasted unsalted peanuts, for topping

Steps:

  • Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
  • Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
  • Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
  • Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

THAI BEEF NOODLE BOWLS



Thai Beef Noodle Bowls image

Check out these Thai noodles that are made using cabbage and beef - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 17

1 tablespoon canola oil
1 lb beef top sirloin steak, thinly sliced across grain
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 medium onion, thinly sliced (1 cup)
2 tablespoons finely chopped gingerroot
2 jalapeño chiles, seeded and chopped
2 large cloves garlic, finely chopped
3 cups water
3 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 cups thinly sliced Chinese (napa) cabbage
1 package (8 oz) tofu shirataki noodles, spaghetti style, drained and rinsed well
6 fresh mint leaves
2 tablespoons chopped fresh cilantro
6 tablespoons thinly sliced green onions (5 to 6 medium)
1 lime, cut into 6 pieces

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle beef with pepper and salt. Cook beef in oil, stirring occasionally, until brown on all sides. Using slotted spoon, remove from pan to bowl (leave juices in pan). Cover and keep warm.
  • Reduce heat to medium. Add onion, gingerroot and chiles. Cook 5 to 7 minutes, stirring occasionally, until onion is tender. Add garlic; cook 1 minute, scraping up any beef bits on bottom of pan. Add water, chicken broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook uncovered, stirring occasionally, until heated through. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 piece lime.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 0 g

SAUCY THAI BEEF NOODLES



Saucy Thai Beef Noodles image

This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup 2% milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 pound beef top sirloin steak, thinly sliced
1-1/2 teaspoons canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.

THAI BEEF & BROCCOLI STIR-FRY



Thai Beef & Broccoli Stir-Fry image

This Thai Beef & Broccoli Stir-Fry is even more delicious than the Chinese version, with more depth of flavor and slightly more spice (this can be adjusted according to your liking). The beef is cut thinly and stir-fried quickly and easily together with broccoli, red pepper, and a delicious stir-fry sauce. The broccoli really works in this dish, as it fully absorbs the sauce and provides that nice added bit of crunch. Serve with plain steamed jasmine rice for an easy Asian comfort food dish your family will love. From About.com

Provided by boy named Sous

Categories     Thai

Time 39m

Yield 4 serving(s)

Number Of Ingredients 18

1/2-1 lb beef rib eye roast
1 medium head broccoli, cut into bite-size florets
1 red pepper, sliced into thin strips
1 shallots or 1/4 cup purple onion, finely chopped
3 -4 garlic cloves, finely chopped
2 ounces ginger, thinly sliced into matchstick-like pieces
red wine
1 teaspoon cornstarch (dissolved in 3 Tbsp. cool water)
1 teaspoon sesame oil
2 -3 tablespoons vegetable oil
3 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
1/2 cup chicken stock
3 tablespoons oyster sauce
1 tablespoon fish sauce
1 -2 teaspoon brown sugar, to taste
1/2-3/4 teaspoon chili flakes

Steps:

  • Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
  • In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
  • Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
  • Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
  • Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
  • Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
  • Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!

Nutrition Facts : Calories 382.9, Fat 22.2, SaturatedFat 6.7, Cholesterol 39.5, Sodium 1613.5, Carbohydrate 30.7, Fiber 6.9, Sugar 7.5, Protein 18.7

THAI BEEF NOODLE BOWL



Thai Beef Noodle Bowl image

Make the evening one to remember with our Thai Beef Noodle Bowl recipe. Plus, our Healthy Living Thai Beef Noodle Bowl is low in calories, fat and sodium!

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

2 lb. beef stew meat, cut into 1-inch pieces
2 Tbsp. flour
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. finely chopped gingerroot
3 cloves garlic, minced
1/2 tsp. crushed red pepper
1 can (16 oz.) fat-free reduced-sodium beef broth
1 jar (12 oz.) HEINZ HomeStyle Savory Beef Gravy
1 cup matchlike carrot sticks
1/2 cup chopped fresh cilantro
2 cups cooked thin rice noodles

Steps:

  • Toss meat with flour; set aside.
  • Heat dressing in Dutch oven sprayed with cooking spray on medium heat. Add ginger, garlic and crushed pepper; cook 4 to 5 min. or until ginger and garlic are tender, stirring frequently. Add meat; cook 8 to 10 min. or until evenly browned, stirring occasionally.
  • Add beef broth; cook 2 min., stirring constantly to scrape browned bits from bottom of pan. Stir in gravy; cover. Simmer on medium-low heat 2 hours or until meat is tender, stirring occasionally. Add remaining ingredients; mix well.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 1 g, Protein 22 g

BANGKOK BEEF & BASIL NOODLE BOWL



Bangkok Beef & Basil Noodle Bowl image

Make and share this Bangkok Beef & Basil Noodle Bowl recipe from Food.com.

Provided by Pinay0618

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs beef round sirloin tip center steaks, cut 1 inch thick (flat iron) or 1 1/2 lbs beef shoulder top blade steaks (flat iron)
3/4 cup teriyaki sauce, divided
3 tablespoons fresh lime juice
2 teaspoons red curry powder
1 (7 ounce) package dried rice noodles
1 cup thinly sliced red bell pepper, strips
1 cup thinly sliced fresh basil
1 cup thinly sliced green onion, strips (3 x 1/8-inch strips)
black pepper

Steps:

  • Cut beef steak crosswise into 1/4-inch thick strips. Place in shallow glass dish. Add 1/4 cup teriyaki sauce; toss to coat. Cover and marinate in refrigerator 15 minutes.
  • Combine remaining 1/2 cup teriyaki sauce, lime juice and curry powder in small bowl. Set aside.
  • Prepare rice noodles according to package directions for stir-fry; drain and rinse with cold water. Set aside.
  • Meanwhile spray nonstick wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from wok. Repeat with remaining beef. If necessary, re-spray skillet with cooking spray. Add bell pepper to wok; stir-fry 30 to 60 seconds or until crisp-tender. Remove from wok.
  • Add teriyaki sauce mixture to wok; bring to a boil. Add rice noodles, basil, 1/2 of green onions, bell pepper and beef; cook and carefully stir until heated through. Season with black pepper, as desired. Garnish with remaining green onions.

Nutrition Facts : Calories 800.3, Fat 43.1, SaturatedFat 16.7, Cholesterol 115.7, Sodium 2281.7, Carbohydrate 56, Fiber 3, Sugar 9.4, Protein 45

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Directions. Pre-soak rice noodles according to package directions then drain and set aside. Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside. Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high.
From iowagirleats.com


BEEF AND BROCCOLI - THAI STYLE - GLEBE KITCHEN
Cook half the beef. Then the other half. Beef releases water as it cooks. Water is the enemy of brown. It will take you an extra 90 seconds to do this. That’s time well spent. Then cook the onions and broccolini. Really crank the heat. Make sure you have enough oil in the wok.
From glebekitchen.com


ASIAN BEEF AND BROCCOLI NOODLE BOWL - BEEF LOVING TEXANS
Heat oil in stockpot over medium heat until hot. Place beef steaks in stockpot; brown evenly. Pour off drippings; season with pepper, as desired. Step 2 Add 1 cup water, seasoning packets from ramen noodles and ginger; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender. Step 3 Remove steaks ...
From beeflovingtexans.com


THAI BASIL BEEF NOODLE STIR-FRY - GIMME SOME OVEN
2019-07-09 Heat some cooking oil in a large sauté pan or wok over medium-high heat. Cook the beef briefly until it is browned on both sides. Then transfer it to a separate (clean) plate, and return the pan to the heat. Cook the veggies. Give the veggies a quick sauté until they are cooked through. Combine everything together.
From gimmesomeoven.com


ASIAN BEEF AND BROCCOLI NOODLES - BEEF AND BROCCOLI RECIPE IDEA
2019-03-12 Set aside. Keep the pot of water the broccoli was blanched in on a low boil. In a large skillet or wok, add 1 tablespoons of vegetable oil then turn the heat on medium high. Add the beef to the skillet. While the beef is cooking, add the rice noodles to the water in the pot and cook for 3-4 minutes. They don't take long at all.
From tablefortwoblog.com


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