Beef Fresh Vegetable Noodle Bowls

Savor the bold, irresistible flavors of these Beef Fresh Vegetable Noodle Bowls, a vibrant, one-pan masterpiece perfect for busy weeknights. Featuring tender, marinated flank steak stir-fried to perfection and paired with crisp broccoli, julienned carrots, snap peas, and sweet red bell peppers, this Asian-inspired recipe is a celebration of fresh, wholesome ingredients. Tossed with silky egg noodles in a savory soy-ginger-hoisin sauce and elevated with the rich aroma of sesame oil, each bite is bursting with umami. Ready in under an hour, this colorful dish is an easy, crowd-pleasing dinner that’s perfect for bringing restaurant-quality flavor to your table. Garnish with green onions and sesame seeds for a fresh, elegant finish, and serve piping hot for the ultimate comfort meal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb flank steak
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tsp sesame oil
• 2 cloves minced garlic
• 1 tsp fresh ginger, grated
• 12 oz egg noodles
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snap peas
• 2 green onions, sliced
• 1 tbsp vegetable oil
• 1 cup beef broth
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds (optional)

Directions

Step 1

In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Set aside.

Step 2

Slice the flank steak thinly against the grain. Place the slices in a bowl and pour half of the sauce mixture over them to marinate for at least 15 minutes. Reserve the other half of the sauce for later.

Step 3

Cook the egg noodles according to the package instructions. Drain and set aside.

Step 4

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated beef slices and cook for 2-3 minutes per side until browned. Remove beef from the skillet and set aside.

Step 5

In the same skillet, add broccoli florets, red bell pepper, carrot, and snap peas. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.

Step 6

Return the beef to the skillet with the vegetables. Pour in the reserved sauce mixture and stir to combine.

Step 7

In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the skillet along with the beef broth. Stir and simmer for 2-3 minutes until the sauce thickens.

Step 8

Add the cooked egg noodles to the skillet and toss to coat with the sauce.

Step 9

Garnish the noodle bowls with sliced green onions and sesame seeds, if desired. Serve hot.

Nutrition Facts

Serving size	(1617.9g)

Amount per serving	% Daily Value*
Calories	2179.6

Total Fat 114.1g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 23.4g
Cholesterol 512.4mg	0%
Sodium 3289.4mg	0%
Total Carbohydrate 130.0g	0%
Dietary Fiber 16.2g	0%
Total Sugars 22.8g
Protein 163.0g	0%

Vitamin D 18.5IU	0%
Calcium 289.0mg	0%
Iron 22.6mg	0%
Potassium 1954.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 29.7%

Carbs: 23.6%