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:

Print Recipe

Beef Noodle Bowl

A perfectly sweet and tangy sauce to complement the beef, this recipe is highly customizeable and great to use up any extra veggies in your refrigerator.

Course

Main Dish

Cuisine

Asian

Prep Time

5 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

• 2 flat iron or flank steaks
• 1/2 cup soy sauce I use low sodium
• 1/2 cup sherry or mirin rice wine
• 2 Tbsp Honey
• 2 Tbsp Brown Sugar
• 2 Tbsp vegetable or olive oil
• 2 Tbsp minced ginger
• 2 Tbsp Minced Garlic
• 1/2 cups bok choy cut into bite sized pieces
• 6 oz thin spaghetti or 8oz of rice noodles

Course Main Dish Cuisine Asian Prep Time 5 minutes Cook Time 30 minutes Servings servings Ingredients 2 flat iron or flank steaks 1/2 cup soy sauce I use low sodium 1/2 cup sherry or mirin rice wine 2 Tbsp Honey 2 Tbsp Brown Sugar 2 Tbsp vegetable or olive oil 2 Tbsp minced ginger 2 Tbsp Minced Garlic 1/2 cups bok choy cut into bite sized pieces 6 oz thin spaghetti or 8oz of rice noodles

Instructions

1. Season both sides of the steak with salt. Grill on an outdoor grill or an indoor grill an until medium rare. Remove from heat and set aside.
2. In a bowl, whisk to combine soy sauce, oil, sherry, honey, brown sugar, ginger, and garlic. Adjust flavors to suit your taste. Add 3 Tbsp of sauce to wok or skillet over medium heat. Add cabbage or vegetables to the skillet and saute until cooked as desired.
3. Cook pasta according to package directions. Al dente is best since the noodles may cook a bit more in the wok later.
4. Slice steak against the grain into thin strips. Add beef, noodles, sauce and vegetables together in the wok and toss to combine. Warm over medium heat until everything reaches temperature.

Recipe Notes

If you are looking for a slow cooker alternative, use a 3-4lb roast and make the sauce the same. Cook the noodles as desired and stir fry any vegetables you like.

If you enjoyed this, check out these inspired recipes from my kitchen to yours:

Take-out Fake-out Sesame Chicken

How to Make Hibachi