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Thai Beef Noodle Bowls
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Prep Time:
50 minutes
Total Time:
50 minutes
Try these savory Thai beef noodle bowls with crunchy cabbage for a delicious dinner option.
Ingredients:
  • 1 tablespoon canola oil
  • 1 lb beef top sirloin steak, thinly sliced across grain
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 medium onion, thinly sliced (1 cup)
  • 2 tablespoons finely chopped gingerroot
  • 2 jalapeño chiles, seeded and chopped
  • 2 large cloves garlic, finely chopped
  • 3 cups water
  • 3 cups reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 cups thinly sliced Chinese (napa) cabbage
  • 1 package (8 oz) tofu shirataki noodles, spaghetti style, drained and rinsed well
  • 6 fresh mint leaves
  • 2 tablespoons chopped fresh cilantro
  • 6 tablespoons thinly sliced green onions (5 to 6 medium)
  • 1 lime, cut into 6 pieces
Instructions:
  • Heat oil in a 5-quart Dutch oven over medium-high heat. Season beef with pepper and salt, then brown it on all sides, stirring occasionally. Transfer the beef to a bowl using a slotted spoon, keeping the juices in the pan. Cover and keep warm.
  • Lower the heat to medium and combine the onion, gingerroot, and chiles. Sauté for 5 to 7 minutes until the onion is tender. Stir in the garlic and cook for 1 minute to release the flavors from the bottom of the pan. Bring to a boil by adding water, chicken broth, and soy sauce. Mix in the cabbage and noodles until separated. Lastly, add the beef and cook until heated through. Garnish each serving with mint leaf, cilantro, onions, and lime.

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