Beef and Veggie Noodle Bowls
Got leftover veggies? Make these beef and veggie noodle bowls!
First let me say I struggled with what to calls this – beef lo mein would have been appropriate except I didn’t use lo mein noodles because I couldn’t find them anywhere (and by “anywhere” I mean in the one store I shopped at this weekend) and I just didn’t feel right calling the dish beef lo mein if one of the main ingredients in the title was non-existent in the dish itself. So I settled on noodle bowls. I hope that’s okay.
Maybe I should have called it leftover veggie heaven…
See what I mean? This recipe uses not just one or two kinds of leftover veggies – I used up five different kinds veggies plus some leftover beef. Bell peppers, carrots, scallions, red onion, and mushrooms – it’s all in there along with a soy/oyster/garlic-chili sauce that packs a lot of flavor with a hint of heat. Plus, it’s simple to make (if you don’t mind some chopping) and takes all of 20 minutes start to finish, which was like a gift after spending 20-something hours making demi-glace this weekend (more on that later this week).
So in the spirit of this quick and easy dinner I’m keeping this one short and sweet — have a great start to the week, everyone!
- 8 ounces spaghetti
- 1 teaspoon toasted sesame oil
- ¼ cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- ½ tablespoon garlic-chili sauce (or up to a tablespoon if you like it really hot)
- 1 tablespoon vegetable oil
- 5 ounces flank steak or new york strip steak (what I used because I had it on hand), thinly sliced
- 1 teaspoon corn starch
- 1 cup cremini mushrooms, sliced
- 1 bell pepper, sliced (or use a mix – I used a ½ red and ½ yellow)
- ½ red onion, sliced thin
- 2 carrots, thinly sliced (I used my vegetable peeler to get really thin strips)
- 2 scallions, chopped
- Bring a large pot of water to a boil over high heat. While you’re waiting for the pot to boil prep all of the veggies and place them near the stove for easy access. In a small bowl combine the soy sauce, rice wine vinegar, brown sugar, chili sauce, and oyster sauce and set aside. Once the water is boiling cook the spaghetti about 9-10 minutes, then drain and toss with the toasted sesame oil. Put the pasta in a bowl and place it near the veggies.
- Toss the beef with the cornstarch until it’s evenly coated and place it near the veggies.
- In a large pan, heat the vegetable oil over medium high heat. Add the mushrooms to the pan and saute for a few minutes until they start to brown. Next add the bell pepper and red onion. Keep the veggies moving around the pan until they start to soften. Then add the carrots and keep stirring. Add the beef and cook it until it’s not longer pink. If you are using leftover cooked beef (like I did) you only need to heat it through, which will take about a minute.
- Add the cooked spaghetti to the pan followed by the sauce and toss everything together until it’s evenly coated in the sauce. Add the scallions and serve.
The post Beef and Veggie Noodle Bowls appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/04/beef-and-veggie-noodle-bowls.html
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