Saucy Beef with Noodles

Saucy Beef with Noodles | emilylevenson.com

Saucy Beef with Noodles | emilylevenson.com

All hail Pinterest for discovering new recipes. Because that’s where the inspiration came from for my Saucy Beef with Noodles.

It was a recipe I had pinned ages ago but never made. Probably because it had the word chicken in it, and The Husband is allergic to the word. (Not really, but he refuses to eat it.) So I waited to make it when it was just The Babe and I.

It was love at first bite.

And made me want to make it again the next night without the chicken so that The Husband could take a taste. (Spoiler alert: I totally made it again the next night and The Husband was a BIG fan.)

Broccoli and Snap Peas for Saucy Beef with Noodles

I made it a handful of times after that as a vegetarian dish. Until The Husband asked for beef one night and I was already mid-prep with this dish. While it wasn’t my first choice (and likely threw a major wrench in the menu for the week), I wanted to honor the request.

In went the beef.

Out went my expectations for a delicious meal.

Thankfully, this story has a happy ending. And it’s called Saucy Beef with Noodles.

Saucy Beef with Noodles | emilylevenson.com

Saucy Beef with Noodles | emilylevenson.com
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Saucy Beef with Noodles

Impress your family and friends and whip up a batch of these deliciously saucy noodles with beef and whatever veggies you have on hand.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6
Author Emily Levenson | emilylevenson.com

Ingredients

Sauce

  • 1 tbs sesame oil
  • 1/4 cup tamari or soy sauce
  • 1 tbs fish sauce
  • 1 tbs brown sugar
  • 1 tbs honey
  • 1 tbs sriracha sauce*
  • 1/4 cup water
  • 1 tbs corn starch or arrowroot powder

The Beef

  • 3 to 4 cups cooked udon noodles
  • 1 lb flank steak sliced thinly
  • 2 tbs cooking oil
  • 1 small onion chopped
  • 1 1/2 tsp garlic minced
  • 1 cup zucchini quartered and sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 green onions chopped

Instructions

  1. In a small bowl whisk all the sauce ingredients together and set aside.
  2. Cook udon noodles according to package directions.
  3. In a large skillet or wok, heat 1 tbs of oil. Add the beef and cook for 30-60 seconds; until both sides are browned. Remove from skillet.
  4. Add remaining 1 tbs of oil and onion to the skillet and cook for 2-3 minutes. Add in garlic, zucchini, broccoli, and snap peas and continue cooking for another 3-5 minutes, until veggies are bright green and crisp tender.
  5. Return beef to the skillet and add the noodles. Pour in the sauce and stir until sauce thickens slightly.
  6. Remove from heat and garnish with green onions before serving.

Allergen Information

Dairy free, corn free*, and egg free. This recipe can also be made nightshade free by omitting the Sriracha sauce. See note below to make wheat or gluten free.
*The corn free status of this recipe is dependent upon the use of arrowroot powder in place of the corn starch. You can also simply omit this ingredient if you’d prefer.

Note: If you want to make this one wheat or gluten free, try rice noodles, Miracle Noodles or simply omit the noodles altogether and serve over steamed rice.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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