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Return to browsing category: Ethnic Foods

Beef Noodle Bowls by Melanie Foster serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This is a hands on meal, everyone builds their own. Delicious! Great with any type of leftover seafood or meat, or leave it out!

Ingredients:

16 oz

low-sodium chicken broth

16 oz

low-sodium beef broth

1 tbsp

soy sauce

1 tbsp

molasses

1 tbsp

liquid from jar of pickled ginger, or rice vinegar

garlic cloves, sliced

carrots, peeled and sliced

1/8 tsp

red pepper flakes

1 dash

fish sauce, optional

8 oz

linguine or other long noodle

1 tbsp

soy sauce

1 tbsp

sherry or rice wine

1/2 tsp

herbs de provence or Montreal steak seasoning

1/4 tsp

pepper

1/2 lb

round steak

1 bunch

green onions, sliced

1 package

basil, sliced

1 bunch

cilantro, leaves picked off

1 bag

fresh spinach

lime, cut in wedges

Directions:

You will also need sesame oil and Sriracha or other hot sauce.

In a saucepan simmer the broths, 1 tbsp soy sauce, molasses, vinegar, garlic, carrots and pepper flakes until the carrots are tender. Add a dash of fish sauce if you like. Cover and bring to a gentle boil.

In a bag or glass pan mix the other 1 tbsp soy sauce, sherry, steak seasoning and pepper. Add the steak to the marinade and turn to coat. Let sit 30 min, or longer in the fridge. Grill or broil the steak to a medium rare, let rest 5 minutes. THINLY slice across the grain and keep covered in a bowl.

Cook the linguine in lightly salted water until tender. Rinse well and toss with a bit of sesame or other oil. Keep warm in the pan.

Place the onions, herbs, spinach and limes in separate bowls.

Each person takes their bowl and adds, spinach, steak, noodles. Then ladle over some of the steaming broth and garnish with onions, herbs, lime and hot sauce.

**We also like roasted or fried mushrooms in ours too.

Categories:

Dairy Free
Ethnic Foods
Main Dishes
Meats
Pasta/Rice/Potatoes
Soups
Uses up Left-overs