Spicy Beef Noodle Bowl

I am pretty much always looking for ideas on how to use red meat and how to stretch it, since it is generally pretty pricey. Most times, I keep a stock of sirloin tips and roast beef cuts and ignore all other cuts. A shame, I know. So when I saw this, I thought I’d give it a try. We don’t eat enough broccoli here, either. 🙂

1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets
1/4 cup bias-sliced green onions (optional)

In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

  1. Sounds like a nice quick recipe. We get decent deals on those boneless top sirloin cuts at one of our grocery stores — I usually use them in a slow cooker recipe like Ropa Vieja.

  2. I will let you know how it goes. Honestly, I think a big part of it is going to depend on how good the peanut sauce is. I’ve never really sat and tested a bunch of jarred sauces so I am hopeful that this one will be good!

  3. well, it was tasty. However, I am left wondering where the “spicy” was and I am pretty sure that was the fault of the peanut sauce. suitNtie added cayenne to his bowl and was happy (and finished what I couldn’t out of my own bowl). All in all, it was quite easy to make but wasn’t super impressive this go round. Worth another try with a different peanut sauce, though!

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