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
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.