Spicy Beef-Noodle Bowl
- 1 lb. boneless beef sirloin steak, cut in thin strips (I made a little over 1 lb.)
- 1 Tbsp. cooking oil (I used EVOO)
- 2 14-oz. cans reduced sodium beef broth (I only had 1 can of beef, so I did 1 of beef & 1 of chicken broth)
- 1/3 cup bottled peanut sauce
- 1-1/2 cups medium egg noodles (3 oz.) (I added 2 cups)
- 2 cups broccoli florets (I also added more than 2 cups of broccoli)
- 1/4 cup bias-sliced green onions (optional)
1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling. (I made it in a cast iron skillet, rather than a Dutch oven)
2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. (I may have boiled it a little too much, so make sure you actually simmer, not boil, or your noodles will be done before you add the broccoli) Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4. (This served our family of 5 very nicely by adding a little extra meat, broccoli & noodles)
We enjoyed this recipe. We served it with egg rolls to make it a big more of a meal. It was just spicy enough for me, and had a nice little kick. I didn't know peanut sauce delivered such a punch! This is also a good starting point for many different variations. In the reviews on bhg.com, commenters suggested adding garlic, different vegetables, chili flakes, etc. My husband & I thought it would be really good to add carrots, mushrooms, bok choy, water chestnuts, snow peas and/or bamboo shoots. Like I said, a lot of different possibilities. I'd give it 5 stars.