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Asian beef noodle bowl recipe

Asian beef noodle bowl recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Sirloin steak

Marinated steak is grilled, sliced and set on top of udon noodles and vegetables in this easy recipe inspired by Asian flavours.

2 people made this

IngredientsServes: 4

  • 120ml reduced salt soy sauce
  • 80ml vegetable oil
  • 50g brown sugar
  • 1 tablespoon freshly minced ginger
  • 1/2 teaspoon garlic powder
  • 900g flank or sirloin steak
  • 280g Japanese udon noodles
  • 175g mangetout or sugarsnap peas
  • 100g broccoli florets
  • 1 tablespoon mirin (Japanese sweet wine)

MethodPrep:15min ›Cook:44min ›Extra time:4hr › Ready in:4hr59min

  1. Whisk soy sauce, vegetable oil, brown sugar, ginger and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with cling film. Let marinate in the fridge, at least 4 hours and up to overnight.
  2. Bring a large pot of salted water to the boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
  3. Heat a large pan over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
  4. Preheat oven grill or barbecue for medium heat. Cook steak, basting with half of the reserved marinade, until internal temperature reaches 60 C for medium or 65 C for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
  5. Combine remaining marinade, mangetout, broccoli florets and mirin in the pan. Cook and stir over medium-high heat until vegetables are tender, about 2 minutes. Add drained noodles; mix well to combine.
  6. Divide noodle mixture among large bowls. Top with slices of steak.

Recently viewed

Reviews & ratingsAverage global rating:(6)

Reviews in English (4)

by kathleenshops

This was good the night I made it, but I enjoyed it much more the next day. I will keep this in the rotation.-23 May 2018


Asian Beef Noodle Bowl Recipe

This delicious 1-pot, Stir Fry Asian Beef Noodle Bowl is Tank&rsquos favorite meal! He requests it often. We also like to make it with chicken or pork on occasion. To lessen the calories, use chicken! Plus, as you can see in the image below, different vegetables can be added depending on what you have and what flavors you want.

We have been known to use different colored bell peppers, carrots, snow peas, zucchini, among many other things in our Beef Noodle Bowl recipe! Simply use what you have and what your family likes!

We lead busy lives, this dinner travels well to dance and ballgames. <&ndash thought you busy, working moms would want to know that!


Let me tell ya, summertime in Texas ain’t no joke. It’s nearly comical that so much smoked meat gets produced during the summer months – it’s stinking hot down here! We’re talking over 100 degrees most days, and no matter how many frosty beverages you may have in your hand, standing by a grill or firebox to produce a heavy, piping hot meal just won’t cut it.

Don’t think this means you need to give up red meat, though, that would just be silly! I eat red meat at least 5 times a week, and ain’t not hot weather gonna make me give that up. You just gotta think a little creatively – like these cold noodle Korean beef noodle bowls! Don’t worry, the beef is warm, it’s just the veg and noodles that are cold, and when mixed all together, it’s the perfect spicy and refreshing meal. If you’ve never had Gochujang before, it’s a hugely popular Korean sauce (that you can actually get in most grocery stores these days), and it tastes like a rad combo of miso, BBQ sauce and Sriracha. Just trust me, you’re gonna love it.

For this recipe, I used Snake River Farm’s Tenderloin pieces, which are tender (as the name would suggest!) little morsels of American Wagyu filet trim. Remember that time I told you about the Tenderloin tip? See, the psoas major (the scientific name of the muscle that filet comes from) tapers down to a thin tail at one end. These tips/tails aren’t nearly thick enough to comprise a steak, but are just as tender as every other part of the muscle, so they’re really great eating, and at a much more affordable price per lb than full sized Tenderloin. So, yay!

Best of all, this dish is actually very easy to make, more of an assembling process, really, and you can easily prepare most of it in advance. It’s fresh, tasty (and dare I say it) fairly healthy, but with all the added luxury of chunks of filet mignon! Get ya some:

THIS POST IS SPONSORED BY THE FOLKS AT SNAKE RIVER FARMS. SPONSORED POSTS AND AFFILIATE LINKS HELP TO SUPPORT THIS SITE. I ONLY WORK WITH PRODUCTS THAT I PERSONALLY USE OR WOULD GENUINELY RECOMMEND.

Summer Noodle Bowl with Spicy Korean Gochujang Beef

Ingredients

  • 1 x 1lb pack Snake River Farms tenderloin pieces
  • 10oz (approx) vermicelli rice noodles
  • 2 eggs
  • 1 oz dried Shiitake mushroom
  • 2 carrots
  • 1 large cucumber
  • 1 bunch cilantro, roughly chopped and stems removed
  • 2 tbsp fried shallot (or fried onion straws)
  • 2 tbsp crushed salted roasted peanuts
  • 1/2 cup Gochujang sauce
  • 1 tsbp soy sauce
  • 1 cup white vinegar
  • 3 tbsp sugar, divided
  • 2 tsp sesame seeds
  • 3 tbsp vegetable oil
  • 1 tsp sesame oil
  • 2 tbsp cider vinegar
  • 2 tsp fish sauce
  • salt & pepper to taste

Instructions

  1. In a small saucepan, heat some water to a rapid boil and gently lower the eggs in. Cook 6 minutes then remove from heat and plunge into a bowl of iced water. Allow to sit two minutes, then peel and set aside.
  2. Place noodles in a bowl and cover with hot to boiling water. Allow to sit a few minutes until noodles soften, then drain. At the same time, place the Shiitake mushroom in another bowl and cover with boiling water to soften, around 5-7 minutes.
  3. Julienne the carrots into thin slices, and place in shallow bowl with white vinegar, and 2 tbsp of white sugar for a quick pickle They should sit in the vinegar mix for at least 15 minutes and up to an hour, but make sure to drain them before you add them to the finished bowl. In a separate bowl, chop cucumber into chunks, add sesame seeds and toss. Drain shiitake, slice thinly, discarding the stem. You can return them to the bowl they soaked in, and then drizzle with soy sauce and mix. Finally, in a small jar (or anything with a lid you can mix dressing in), pour vegetable oil, sesame oil, cider vinegar and fish sauce, and shake well to combine.
  4. Place a large skillet over a medium-high flame, and brown the tenderloin pieces. Sprinkle with a little salt, and turn the pieces after about 2 minutes per side. Add in Gochujang and stir until mixture gets thick and jammy, about 2-4 minutes. Remove from heat.
  5. Assembly: Pour the dressing mixture over the noodles and mix with tongs. Separate the noodles into two bowls. Into each bowl, arrange the cucumber, shiitake, cilantro, pickled carrots and beef pieces. Slice the eggs in half and add to the bowl. Top each bowl with a sprinkle of fried shallot and crushed peanuts, serve immediately.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.


Vietnamese Beef Noodle Bowl

Spicy, tangy, crunchy, salty, and fresh, I love this refreshing Vietnamese Beef Noodle bowl. Easy to make at home, you’ll turn to this healthy recipe time after time.

  • Author: Judy Barbe
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 1 x
  • Category: Stir-fry
  • Cuisine: Asian

Ingredients

  • For the Vietnamese beef
  • 1 pound sirloin, sliced into 1/8 – 1/4 -inch strips
  • zest of half a lime
  • 2 tablespoons fish sauce
  • 1/2 teaspoon ground chile paste more or less to taste
  • 1 tablespoon fresh ginger, peeled, chopped
  • 2 cloves garlic, peeled and chopped
  • 2 shallots, thinly sliced
  • 2 tablespoons sesame oil (can substitute vegetable oil)
  • For the rice noodle salad
  • 8 ounces rice vermicelli
  • 1 cup cucumber, coarsely chopped
  • 1 handful mint leaves, torn
  • 1 handful of basil or cilantro leaves
  • 3 cups lettuce, chopped
  • 1/4 cup roasted peanuts
  • For the dipping sauce (Nuoc Cham)
  • 2 tablespoons fish sauce
  • 2 1/2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 long, skinny, red chili pepper, jalapeno or Serrano, cored, seeded and minced
  • 3 tablespoons carrot, shredded
  • 3 tablespoons fresh lime juice

Instructions

  1. Combine beef in a bowl with lime zest, fish sauce, chile paste, ginger, garlic and shallots. Set aside for 20 minutes to allow flavors to develop.
  2. Making the noodles…
  3. Follow package instruction for vermicelli or bun noodles. Essentially, cook the vermicelli in a large saucepan of boiling water for 5 minutes. Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Strain in a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.
  4. In a large bowl, toss the cucumber, mint, cilantro and lettuce.
  5. Making the dipping sauce…
  6. Stir together the fish sauce, rice vinegar, water, and sugar in microwave for 1 minute to melt sugar. Let cool. Add the garlic, chili, carrot and lime juice to the dipping sauce. (the sauce can be made a day or two ahead)
  7. Cooking the beef…
  8. Heat the sesame oil in a large skillet over medium heat. Working in two batches, stir-fry the beef until browned and caramelized, cooked through. Transfer to a plate. Repeat. Return the first batch of beef to the wok and heat through.
  9. When ready to serve, divide the rice noodles among 4 serving bowls. Top with lettuce mixture.
  10. Serve the sizzling hot beef on top of the rice noodle salad and sprinkle with the peanuts. Drizzle the dipping sauce over top.

Nutrition

Keywords: noodle bowl

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Beef Stir-Fry Asian Noodle Bowl

1 pack of Silver Fern Farms Beef Stir-Fry
2 Tbsp oil
2 Tbsp fresh ginger, grated
2 Tbsp sweet soy sauce
1 Tbsp miso paste
1 tsp brown sugar
200g buckwheat soba noodles
5 cups beef stock
½ cup light soy sauce or ponzu sauce, plus extra for pan
3cm fresh ginger, sliced
2 garlic cloves, whole
2 spring onions, sliced
1 lemon, juice of
100g shiitake mushrooms, sliced or 20g dried shiitake mushrooms, soaked and sliced

TO SERVE

Steamed Asian greens such as bok choy, steamed edamame beans, sliced chilli, spring onions, thin cucumber strips
and lemon wedges

Remove Silver Fern Farms Beef Stir-Fry from fridge and packaging. Season with freshly cracked pepper and 1 teaspoon olive oil. Allow to rest at room temperature for 10 minutes.

Mix together the grated ginger, sweet soy sauce, miso, sugar and 2 tablespoons water in a small bowl.

Heat a saucepan of water to the boil. Cook noodles for 4 minutes, until tender. Drain. Refresh in warm water.

Heat stock in a large pot with soy sauce, sliced ginger, garlic, and spring onions. Bring to a boil, then reduce heat to allow to simmer. Add lemon juice.

Heat a wok or frying pan on a medium to high heat. Add remaining oil and coat the pan. Cook the slices of shiitake mushrooms first, set aside. Drop pieces of the Silver Fern Farms Beef Stir-Fry into the wok, cook all sides for 2-3 minutes until browned. Add sweet soy sauce mix and quickly toss to coat the meat. When heated through remove from pan and allow to rest for 3 minutes before serving.

Place a serving of noodles in four bowls. Top with Silver Fern Farms Beef Stir-Fry and shiitake mushrooms. Garnish with steamed Asian greens, edamame beans, chilli, spring onions, cucumber strips and lemon wedges. Pour over the simmering ginger broth and serve hot.


Recipe Summary

  • 4 cups water
  • 2 3 ounces packages ramen noodles
  • 2 teaspoons chili oil or cooking oil*
  • 12 ounces beef flank steak or beef top round steak, cut into bite-size strips
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tablespoon soy sauce
  • 2 cups torn fresh spinach
  • 1 cup shredded carrots
  • ¼ cup snipped fresh mint or cilantro
  • ¼ cup chopped peanuts (optional)

In a large saucepan bring water to boiling. If desired, break up noodles drop noodles into the boiling water. (Do not use the flavor packets.) Return to boiling boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.

Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef, ginger, and garlic in hot oil for 2 to 3 minutes or until done. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir 1 to 2 minutes more or until heated through.

Add noodles, spinach, carrots, and mint to mixture in wok toss to combine. Ladle mixture into soup bowls. If desired, sprinkle with peanuts. Makes 4 servings.

If using cooking oil, stir 1/8 to 1/4 teaspoon ground red pepper into oil.


Beef Noodle Salad Bowls

A light noodle salad topped with cold grilled beef. What could be better than this?

whole Sirloin Steak, 3/4 To 1 Pound

Ponzo Or Regular Soy Sauce

Hot Chili Oil (less If You Can't Handle Heat!)

cloves Garlic, Peeled And Minced Finely

weight Thin Noodles (I Used Thin Spaghetti)

Season both sides of the sirloin with salt. Grill on an outdoor grill or indoor grill pan until medium rare. Remove from heat and set aside.

In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar. Mix to combine, then taste and adjust flavors/seasonings to your taste.

When steak is cool enough, place in a large plastic storage bag. Add 3 tablespoons of dressing. Seal bag tightly and place in fridge until needed.

Cook pasta according to package directions. Drain and place in a bowl. Pour remaining dressing over the top and toss to combine. Finally, toss in green onions. Cover bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve.

To serve, remove steak from storage bag and slice against the grain into thin strips. Drizzle a little ponzu (or soy) over noodles just to give it a little flavor boost, throw in plenty of cilantro leaves, and toss to combine. Serve strips of beef over mound of noodles, or throw it all into a bowl together. Serve with chopsticks if you have them.

At the salad supper I attended a couple of weeks ago&ndashthe one that gave birth to this chicken salad I made recently&ndashfour salads were served on a great big dinner plate. It was a lovely assortment of textures and flavors, and I left the party declaring that salads are my favorite thing to eat. The ingredient possibilities are endless, and they can be strictly vegetarian or packed with chicken, meat, or seafood. Today&rsquos salad is inspired by one of the other four delicious selections that night. It was a salad supper I&rsquoll not soon forget.

&ldquoI love salads!&rdquo I declared after scraping the last of the salads out of the serving bowl. &ldquoSalads are my life!&rdquo

&ldquoViva salads!&rdquo I screamed as I was escorted off the premises. &ldquoSalads will triumph!&rdquo

&ldquoSalads are natural, salads are good!&rdquo I screamed as they shoved me into my car. &ldquoNot everybody does it, but everybody should!&rdquo

I don&rsquot think I&rsquoll be invited back next year.

Here&rsquos what you need to make the dressing: Ponzu (this is a citrusy soy sauce that&rsquos delicious! But you can also use regular soy sauce.), olive oil, sesame oil, hot chili oil, rice wine vinegar, and olive oil.


Garlic Beef Noodle Bowls

We just got back from a quick weekend in Wisconsin. It was a long drive for a weekend, but it was worth it. We had my grandpa’s funeral on Saturday and spread his (and my grandma’s) ashes afterwards. We looked at flights, but it was at least $600 a person for us to fly. So we drove the 14 hours each way.

We have done that drive many times, so it wasn’t horrible, but usually we are there for longer, so it doesn’t seem as bad. Are you a road trip family? Or will you fly no matter what the cost? I really wanted to fly, but when I added it up, I just couldn’t do it! Last minute prices are just brutal.

I am kind of excited for these garlic beef noodle bowls today. I have made these noodle bowls a few times for my family, and they absolutely love them. Anything with garlic and soy sauce is kind of a hit at our house Chow Mein Noodles with Chicken is on repeat around here. This Pepper Steaks looks like a must try for sure.

What noodles you use, is pretty much up to you. I used udon noodles this time, but you can use lo mein, linguine, Chinese egg noodles, or pretty much anything. Costco sells a package of udon noodles in their refrigerated section, we love them. It comes with 6 small packages of noodles inside. I use 4 of them to make this recipe. They cook in about 2 minutes, so are perfect for a quick and easy dinner. If you have Lo Mein on hand you can also make Chicken Lo Mein for an easy dinner.

I love dinner that is ready in minutes. These garlic beef noodle bowls come together in about 15 minutes, which is perfect for busy weeknights. Slicing the beef takes the most amount of time. Depending on the noodles you use, they can be done in anything from 2-10 minutes. Don’t have noodles? Try Mongolian Beef.

While they cook, you make the beef. Then mix it all together for a minute before you serve. Sometimes Asian style recipes can call for hard to find ingredients, but this uses only things you will find in your local grocery store. Soy sauce and sesame oil are the most “exotic” ingredients called for. Even with common ingredients, you get a super flavorful and delicious dinner. I have made this at least 3 times already, and it is already being requested again.


Recipe Summary

  • 1 pound boneless beef chuck roast
  • 2 14.5 ounce cans reduced-sodium gluten-free beef broth
  • 1 cup sliced onion
  • ½ cup water
  • 2 tablespoons gluten-free tamari or liquid aminos
  • 1 tablespoon fish sauce (optional)
  • 1 small fresh serrano chile pepper, seeded and finely chopped*
  • 4 cloves garlic, minced
  • 1 star anise
  • 3 ounces dried rice noodles, broken
  • 2 cups fresh shiitake mushrooms, stemmed and sliced, or cremini or button mushrooms, sliced
  • 2 cups shredded napa cabbage
  • 1 cup sugar snap pea pods, halved diagonally
  • 1 8 ounce can water chestnuts, drained and chopped
  • 1 tablespoon gluten-free cornstarch
  • 1 tablespoon cold water

Trim fat from meat. Cut meat into 1-inch pieces. In a 4- to 5-quart Dutch oven combine meat, broth, onion, the 1/2 cup water, the tamari, fish sauce (if desired), serrano pepper, garlic, and star anise. Bring to boiling reduce heat. Simmer, covered, for 45 minutes.

Meanwhile, prepare noodles according to package directions drain.

Remove and discard star anise from broth mixture. Stir in mushrooms, cabbage, snap peas, and water chestnuts. Return just to boiling reduce heat. Simmer about 5 minutes or until snap peas are crisp-tender. In a small bowl stir together cornstarch and the 1 tablespoon cold water stir into broth mixture. Cook and stir until thickened and bubbly cook and stir for 2 minutes more.

To serve, divide noodles among bowls and ladle soup over.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


  1. Heat oil in a pot over medium heat.
  2. Place beef in pot brown on all sides.
  3. Pour off drippings and season with salt and pepper, as desired.
  4. Add 1 cup water, seasoning packets from ramen noodles and ginger.
  5. Bring to a boil. Reduce heat, cover tightly and simmer for about 1 ½ hours, or until beef is fork tender.
  6. Remove steaks and keep warm.
  7. Add remaining 2 cups of water, broccoli and noodles to the pot bring to a boil.
  8. Cook, uncovered, 4 to 6 minutes, or until broccoli is crisp-tender and noodles are tender.
  9. Carve steaks into thin slices and return to pot.

408 calories 16 g fat 6 g saturated fat 9 mg cholesterol 928 mg sodium 31 g carbohydrate 3 g fiber 35 g protein