Beef Noodle Bowl

Strips of marinated beef, vegetables, and noodles make this Beef Noodle Bowl recipe a tasty and easy meal.
Beef noodle bowl from This quick & easy dinner combines strips of beef, veggies, & noodles in an Asian inspired sauce.

I’ve said it before and I know I’ll say it again but the Secret Recipe Club post for the month is always one of my favorites.

I love finding new blogs and recipes. This month I was assigned bcmom’s kitchen. Anna’s like me and believes a recipe is a starting point.

I knew I wanted to make a savory recipe this month. Easy Fettuccine Cacciatore was the first recipe to catch my eye. Chicken Garlic Pizza is also on my to-make list. I ended up making this beef noodle bowl recipe.

Of course I made a few changes to the recipe. One person who would be eating the recipe doesn’t care for carrots so I used a bell pepper instead. I also love the crunch water chestnuts give to stir fries so I added a can of those.

I also used what my local grocery stores label, depending on the store, carne asada or carne picada beef, which is already thinly sliced steak. I use it for two reasons, it’s about half the price of the sirloin in the original recipe and I don’t have to slice it. It’s also what I used in my quick and easy beef and broccoli.

This is definitely a recipe I will make again. It’s actually pretty similar in taste to the beef and broccoli but with the added crunch of water chestnuts.

Beef Noodle Bowl

Prep Time: 6 hours, 10 minutes

Cook Time: 20 minutes

Total Time: 6 hours, 30 minutes

Beef Noodle Bowl


  • 8 ounce carne picada or thinly sliced sirloin steak
  • 1 16 ounce bag frozen broccoli
  • 1 medium onion, sliced
  • 1 bell pepper, sliced
  • 1 can sliced water chestnuts, drained
  • 1 Tablespoon olive oil
  • 8 ounces linguine
  • For the marinade:
  • 1/4 cup Italian dressing
  • 1/4 cup soy sauce
  • 1 teaspoon fresh ginger
  • 1 Tablespoon brown sugar


  1. Combine all the marinade ingredients. Pour over steak and refrigerate several hours or overnight.
  2. Cook linguine according to package directions, adding broccoli in the last 3-4 minutes of cooking time. Set aside about 1 cup of the pasta water.
  3. Heat the oil in a large skillet over medium high heat. Add the steak and marinade and cook for 3-4 minutes or until the beef is browned. Bring to a boil cook for 2-3 minutes.
  4. Add the onion and pepper and cook for 2-3 more minutes or until vegetables are tender.
  5. Add in the pasta, broccoli, and water chestnuts.
  6. Pour in a small amount of pasta water and toss to form sauce. Add pasta water as needed.
  7. Serve immediately

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  1. Micha, this looks SO good! Great pick for this months SRC!

  2. Wow – I love how easy this recipe is! Can’t wait to try this – what a delicious dinner idea.

  3. We had each other’s blog this month!

    I love this recipe and make it all the time. I’ve been using the pre-sliced beef most of the time, too. It makes it so easy. I like your addition of the peppers and water chestnuts. There are so many possibilities…

  4. This looks fabulous! What a great pick!

  5. Ohh, love beef noodles!

  6. Oh yum …. i see myself making this very soon, possibly tonight! Great pick!

  7. Who could say no to a stir-fry and this one looks delicious Micha!

  8. Elizabeth@ Food Ramblings says:

    What an easy and delicious recipe!

  9. this sounds so great! looks really easy too. perfect :)

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