beef and noodle bowl

Beef Noodle Bowl

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Noodle bowls are a traditional comfort food in Asian cuisines. Made with a ginger-infused broth and Beef Stir-fry Strips, this delicious meal-soup recipe is low in fat and high in flavour.

 

beef and noodle bowl
Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 ¼ cup (50 mL) sodium-reduced soy sauce
 1 tbsp (15 mL) Asian chili sauce
 12 oz (375 g) Beef Stir-Fry Strips or 1/2-inch (1 cm) thick Beef Grilling Steak (Top Sirloin or Strip Loin), cut into thin slices
 5 cup (1.25 L) sodium-reduced chicken stock
 3 slices (1/4-inch /5 mm thick) ginger root
 2 cloves garlic, sliced
 2 cup (500 mL) sliced bok choy or spinach leaves
 Half a 350 g pkg refrigerated fresh steamed chow mein noodles
 ¼ cup (50 mL) EACH slivered sweet red pepper or carrot and diced green beans
 Chopped green onion and fresh cilantro
 Sesame oil
1

Combine soy sauce and chili sauce in large sealable freezer bag. Add beef strips and set aside. Combine stock, ginger root and garlic in stock pot and bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes.

2

Stir in bok choy and noodles; return to simmer and cook for 3 minutes. Add beef and its marinade; return to simmer and cook for 3 minutes or until beef is just pink inside and noodles are tender.

3

Transfer about 1 cup (250 mL) noodles, meat and bok choy with tongs to each of 4 soup bowls. Top each with red pepper, green beans, onion and cilantro to taste and about 1 cup (250 mL) of the hot broth. Finish each with a few drops of sesame oil.

Ingredients

 ¼ cup (50 mL) sodium-reduced soy sauce
 1 tbsp (15 mL) Asian chili sauce
 12 oz (375 g) Beef Stir-Fry Strips or 1/2-inch (1 cm) thick Beef Grilling Steak (Top Sirloin or Strip Loin), cut into thin slices
 5 cup (1.25 L) sodium-reduced chicken stock
 3 slices (1/4-inch /5 mm thick) ginger root
 2 cloves garlic, sliced
 2 cup (500 mL) sliced bok choy or spinach leaves
 Half a 350 g pkg refrigerated fresh steamed chow mein noodles
 ¼ cup (50 mL) EACH slivered sweet red pepper or carrot and diced green beans
 Chopped green onion and fresh cilantro
 Sesame oil

Directions

1

Combine soy sauce and chili sauce in large sealable freezer bag. Add beef strips and set aside. Combine stock, ginger root and garlic in stock pot and bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes.

2

Stir in bok choy and noodles; return to simmer and cook for 3 minutes. Add beef and its marinade; return to simmer and cook for 3 minutes or until beef is just pink inside and noodles are tender.

3

Transfer about 1 cup (250 mL) noodles, meat and bok choy with tongs to each of 4 soup bowls. Top each with red pepper, green beans, onion and cilantro to taste and about 1 cup (250 mL) of the hot broth. Finish each with a few drops of sesame oil.

Beef Noodle Bowl
IngredientsDirections