Asian Steak And Noodle Bowl Recipes

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ASIAN NOODLE BOWL



Asian Noodle Bowl image

Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 40m

Yield 4

Number Of Ingredients 13

1 pound bison skirt steak or bison ribeye steak
2 tablespoons soy sauce
1 (14.5 ounce) can beef broth
2 cups water
6 ounces vermicelli rice noodles or angel hair pasta
¾ cup purchased peanut sauce
2 cups bite-size broccoli florets
2 medium carrots, cut into thin bite-size strips
¼ cup chopped peanuts
2 each sliced green onions
2 tablespoons chopped fresh cilantro
1 teaspoon Asian chili sauce (Sriracha sauce)
1 teaspoon Soy sauce

Steps:

  • Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
  • Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
  • Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 49.8 g, Cholesterol 22.5 mg, Fat 18 g, Fiber 5.2 g, Protein 21.7 g, SaturatedFat 3.6 g, Sodium 1173.1 mg, Sugar 3 g

30-MINUTE HOISIN BEEF BOWLS



30-Minute Hoisin Beef Bowls image

These easy Asian beef bowls made from ground beef, hoisin sauce, ginger and garlic are a family favorite!

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4 to 6

Number Of Ingredients 16

2 pounds 90% lean ground beef
¾ teaspoon baking soda
6 tablespoons hoisin sauce, best quality such as Lee Kum Kee or Kikkoman (use gluten-free if needed)
3 tablespoons soy sauce (use gluten-free if needed)
1 tablespoon tomato paste
1 teaspoon Asian sesame oil
1 teaspoon sugar
½ teaspoon red pepper flakes
1 tablespoon vegetable oil
4 cloves garlic, chopped
2 tablespoons chopped fresh ginger
5 scallions, sliced, light and dark green parts separated
Rice
Chopped cashews
Sesame seeds
Shredded veggies, such as carrots, lettuce or bell peppers

Steps:

  • In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.
  • Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.
  • Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)
  • Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes.
  • Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.
  • Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like.
  • Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.
  • Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

Nutrition Facts : Calories 347, Fat 19 g, Carbohydrate 11 g, Protein 32 g, SaturatedFat 6 g, Sugar 6 g, Fiber 1 g, Sodium 979 mg, Cholesterol 99 mg

SPICY STEAK NOODLE BOWL WITH SESAME SOY DRESSING



Spicy Steak Noodle Bowl with Sesame Soy Dressing image

Provided by Donal Skehan

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

One 9-ounce ribeye steak
1 tablespoon plus 1 teaspoon sesame oil
Sea salt
1 clove garlic, finely chopped
3 tablespoons dark soy sauce
1 tablespoon rice wine vinegar
2 teaspoons gochujang
1/2 head Napa cabbage, cored and thinly sliced
6 spring onions, thinly sliced
9 ounces udon noodles, cooked and cooled
Roasted and salted peanuts, roughly chopped
Fresh cilantro leaves, for garnish

Steps:

  • Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
  • Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
  • Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
  • Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.

ASIAN BEEF NOODLE BOWLS



Asian Beef Noodle Bowls image

With a lime wedge served on the side, these Asian noodle bowls are packed with flavor.

Provided by EatingWell Test Kitchen

Categories     Healthy Flank Steak Recipes

Time 40m

Number Of Ingredients 18

4 ounces dried multigrain high-protein spaghetti or rice noodles
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 ½ tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon honey
1 tablespoon grated fresh ginger
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon crushed red pepper
Nonstick cooking spray
12 ounces beef flank steak, trimmed and cut diagonally into thin bite-size strips
1 cup chopped English cucumber
1 cup shredded red cabbage
½ cup thin bite-size strips carrot or packaged fresh julienned carrots
2 tablespoons shredded fresh basil
Lime wedges

Steps:

  • Cook pasta according to package directions, omitting any salt; drain. Return to pan; cover and keep warm.
  • Meanwhile, for sauce, in a small bowl whisk together the next 10 ingredients (through crushed red pepper).
  • Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add meat, half at a time, and cook 1 to 2 minutes or just until browned. Remove from skillet.
  • Reduce heat to medium. Add 1/4 cup of the sauce to skillet; cook 1 to 2 minutes or until liquid is nearly evaporated, stirring to scrape up crusty brown bits. Return meat with any juices; cook and stir 1 to 2 minutes more or until heated through.
  • Divide pasta among individual bowls and drizzle with remaining sauce. Top with meat, cucumber, cabbage and carrot and sprinkle with basil. Top with additional basil, if desired, and serve with lime wedges.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 30.2 g, Cholesterol 55.3 mg, Fat 14.2 g, Fiber 3.1 g, Protein 24.3 g, SaturatedFat 3.3 g, Sodium 496 mg, Sugar 8.6 g

ASIAN NOODLE BOWLS WITH STEAK AND SNOW PEAS



Asian Noodle Bowls with Steak and Snow Peas image

Our combination of tender beef, peanuts, crisp veggies, and soba noodles is so much better than takeout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 6

1 package (8.8 ounces) soba (Japanese buckwheat noodles)
1 1/2 pounds skirt steak, cut in half or thirds if too large to fit in skillet
1 pound snow peas, stem ends removed
2 tablespoons soy sauce
1/4 cup unsalted peanuts, chopped
Coarse salt and ground pepper

Steps:

  • In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.
  • Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).
  • Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts, and serve.

Nutrition Facts : Calories 660 g, Fat 28 g, Protein 49 g

ASIAN STEAK AND NOODLE BOWL



Asian Steak and Noodle Bowl image

A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!

Provided by Chrissy Gaynor

Categories     Main Dish Recipes     Bowls

Time 4h59m

Yield 4

Number Of Ingredients 10

½ cup low-sodium soy sauce
⅓ cup vegetable oil
⅓ cup brown sugar
1 tablespoon minced ginger
½ teaspoon garlic powder
2 pounds flank steak
1 (10 ounce) package dried Japanese udon noodles
6 ounces snow peas
1 cup broccoli florets
1 tablespoon mirin (Japanese sweet wine)

Steps:

  • Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
  • Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
  • Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
  • Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
  • Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
  • Divide noodle mixture among large bowls. Top with steak slices.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 61.6 g, Cholesterol 50.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 6.7 g, Sodium 1621 mg, Sugar 15.1 g

ASIAN NOODLES WITH PAN-SEARED FLANK STEAK



Asian Noodles with Pan-Seared Flank Steak image

Categories     Beef     Pasta     Vegetable     Marinate     Dinner     Meat     Steak     Fall     Summer     Noodle     Soy Sauce     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

1 tablespoon plus 4 teaspoons soy sauce
1 teaspoon honey
1/8 teaspoon dried crushed red pepper
1 8-ounce piece flank steak
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons oriental sesame oil
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
Nonstick vegetable oil spray
1 9-ounce package fresh angel hair pasta or 9 ounces thin spaghetti
2 medium carrots, peeled, cut into matchstick-size strips
4 ounces fresh snow peas, trimmed, halved diagonally
1/3 cup thinly sliced green onions
5 tablespoons chopped fresh cilantro

Steps:

  • Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning ccasionally.
  • Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.
  • Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes. Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain. Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro.

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