Quick Beef and Noodles
A quick and delicious meal featuring tender beef and egg noodles, ready in just 25 minutes.
Ingredients
Main Ingredients
- 8 oz beef sirloin, thinly sliced You can substitute with flank steak or chicken for a different protein.
- 8 oz egg noodles Consider whole wheat or rice noodles for a healthier option.
- 2 cups beef broth Low-sodium options are available for a lighter broth.
- 2 tbsp soy sauce For gluten-free, use tamari or coconut aminos.
- 1 tbsp sesame oil Adds a nutty flavor; can be swapped with olive oil if necessary.
- 1 cup broccoli florets Use fresh or frozen, or mix in snap peas for added crunch.
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, grated Optional, but it enhances flavor.
- Salt and pepper to taste
Garnish
- Green onions for garnish Adds crunch and flavor.
Instructions
Preparation
- Gather all your ingredients. Thinly slice the beef sirloin against the grain for maximum tenderness. Chop your vegetables.
Cooking
- In a large pot, bring water to a boil and cook the egg noodles according to package instructions. Drain and set aside, tossing with a little sesame oil to prevent sticking.
- In a large skillet or wok, heat one tablespoon of sesame oil over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned but not fully cooked. Remove the beef from the skillet and set aside.
- In the same skillet, add sliced onions, garlic, and ginger. Sauté for 2 minutes until the onions become translucent. Then, add the broccoli florets and cook for another 3-4 minutes.
- Return the beef to the skillet and pour in the beef broth and soy sauce. Stir everything together and bring to a simmer. Let it cook for 5 minutes or until the beef is cooked through.
- Gently fold in the cooked egg noodles and combine everything, allowing the noodles to soak up all the flavorful broth. Season with salt and pepper.
- Serve hot, garnished with sliced green onions.
Notes
Leftover Quick Beef and Noodles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of beef broth or water to keep the noodles from drying out.