Asian Beef and Noodle Bowls

We have an Asian-inspired meal at least once a week.  Typically it is a stir fry such as Beef and Sugar Snap Peas or  Spicy Chicken and Broccoli.  Or lettuce wraps such as Crispy Beef Lettuce Wraps and Barbecued Asian Chicken Lettuce Wraps.  But last night we had a new Asian dish.  And it was speedy to prepare.  It took less than 20 minutes to get dinner on the table!  And it was healthy.  And everyone liked Asian Noodle Bowls - a lot.  And I am glad only 3 of the 5 of us were home for dinner because I have leftovers for tomorrow's lunch.  There it is in the refrigerator  -  right next to the broccoli and in front of the yogurt.

Asian Beef and Noodle Bowls are part soup and part noodle dish.  An array of colorful vegetables are sauteed crisp-tender in a large saute pan or wok and combined with noodles and barely cooked beef tenderloin and bathed in a brothy and slightly spicy soy sauce flavored soup.  This dish is perfect for a weeknight dinner or for a little out of the ordinary entree to serve to friends.

Put Asian Beef and Noodle Bowls on your menu for next week.  You will not be disappointed.

Asian Beef and Noodle Bowls

adapted from this recipe from the MyRecipes website

serves 5

8 ounces linguine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 (14 1/4-ounce) cans low-salt beef broth
1/4 cup soy sauce
3 tablespoons  sherry
1 tablespoon brown sugar
2 teaspoons peanut oil
2 cups button mushrooms, sliced
1 cup carrots, thinly sliced
1 red pepper, cut in matchstick sized pieces
1/2 pound beef tenderloin, thinly sliced
3/4 cup diagonally cut green onions

Cook the linguine according to package directions; drain.  Place in a large serving bowl and cover with foil.

Place garlic, red pepper flakes, broth, soy sauce, sherry, and brown sugar in a large saucepan. Bring to a boil and reduce heat and simmer 5 minutes.

Heat a large saute pan to medium high heat and add the peanut oil. Add mushrooms, carrots and red peppers and sauté for 4 - 5 minutes. Stir in soy sauce and broth mixture and bring to a simmer. Stir in the beef and cook for about 1 minute or until beef just begins to lose its pink color. Pour over the noodles and toss to combine.  Top with green onions and serve immediately.


Valerie Harrison (bellini) said...

It is Chinese New Year so I believe I will do that!!!

Marlis said...

This is dinner tonight! Amazing! Thanks for a great recipe that is easy to boot.

teresa said...

oh yum, love the flavors!

MaryBeth said...

WOW...looks outstanding, better than some I have seen out on the town.

Aer Conditionat said...

Are you sure you made this yourself and didn’t go out for dinner and photographed it? I’m only saying this because it looks awesome. I’m kidding about the photograph part, but this asian beef and noodle bowl does look incredible. Thanks for the recipe.

shamanaccount said...

Noodles...their so perfect! Love the way it makes my mouth water. Got to have this for dinner really! Delicioso.

amycaseycooks said...

aer conditionat - thanks for the compliments. Winter photos are difficult to take and still make the food look appealing. And thanks for stopping by from Bucharest!

Biz said...

Love how colorful that looks!!

Teresa said...

Yum! I made this tonight and even my picky eaters loved it. :-) Thanks for the recipe. I will definitely be making this one over and over.

Dana said...

This recipe was great, I do think next time I will omit the carrots though, they just tasted out of place. I am going to try it with water chestnuts, brocolli and sugar snap peas! Yummmm. Oh and I added an xtra Tbs teriyaki sauce and a few extra squirts of dressing.

amycaseycooks said...

dana - glad you liked the recipe and thanks for adding the changes you made.

happy cooking!