These Beef Noodle Bowls will bowl you over! (If you are new here, hi!, I’m a cornball). A perfectly sweet and tangy sauce to complement the beef, this recipe is highly customizable and great to use up any extra veggies in your refrigerator.
I’m going to let you guys in on a funny little secret…I cannot boil noodles. I know, I know, it sounds crazy, right?! I can schmooze anyone over with a perfectly smooth cheesecake or a creamy risotto, but thin noodles give me pause. I’ve learned to mostly navigate the thin spaghetti noodle but most Asian variety noodles are well beyond my reach. I have tried to cook soba noodles a dozen times, and only one came out a non-sticky mess because, ahem, my husband cooked them. I did find out that much of my problem was that I needed a lot more water than I usually use. However, by that point, I had already given up and so I use thin spaghetti or egg noodles in all my Asian inspired dishes. Don’t judge.
And now that I have thoroughly squashed any confidence you had in my cooking and recipe skills, let me tell you why today’s recipe is FABULOUS. Based off my Slow Cooker Asian beef, this recipe uses simple ingredients that you can find at any grocery store. That means that you can make the beef as a roast in the slow cooker, pressure cooker, or grill it if you wish. I like options, don’t you? It’s also a great way to use up some leftover veggies. I love beef and cabbage, but you could also use broccoli, carrots, peppers, onions, or pretty much anything in the fridge. If you don’t feel like slicing up the cabbage, use a store bought coleslaw mix. Hello, convenience!
There really aren’t any tips to add to this recipe because it is just that simple. So here it is:
If you enjoyed this, check out these inspired recipes from my kitchen to yours: