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Beef and Noodles

A comforting dish featuring tender beef slices and egg noodles in a savory broth, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef (sliced into thin strips) Can substitute with chicken or lamb.
  • 8 oz egg noodles (or any pasta of your choice)
  • 2 cups beef broth
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons soy sauce
  • Salt and pepper to taste
  • 2 tablespoons oil (canola or vegetable)
  • Optional: chopped vegetables like bell peppers, carrots, or peas Customize with any vegetables on hand.

Method
 

Preparation
  1. Gather all your ingredients.
  2. Slice the beef into thin strips, chop the onion, and mince the garlic.
Cooking the Noodles
  1. Bring a large pot of salted water to a boil.
  2. Add the egg noodles and cook according to package instructions until al dente.
  3. Drain and set aside.
Cooking the Beef
  1. In a large skillet or wok, heat the oil over medium heat.
  2. Add the chopped onion and cook until softened, about 3-4 minutes.
  3. Add the minced garlic and cook for another minute, stirring continuously to prevent burning.
  4. Increase the heat to medium-high and add the sliced beef to the skillet.
  5. Cook until browned on all sides, about 5-7 minutes.
Combining Ingredients
  1. Pour in the beef broth and soy sauce. Stir everything together and season with salt and pepper to taste.
  2. Bring to a gentle simmer.
  3. Add the cooked noodles to the skillet and stir until well combined.
  4. If using, toss in your optional vegetables and stir for an additional 2-3 minutes, or until they are heated through.
Serving
  1. Once everything is hot and well combined, serve your Beef and Noodles warm in bowls.
  2. Garnish with fresh herbs or green onions if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month. To reheat, microwave until hot or reheat in a skillet with a splash of broth.