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Spicy Asian Beef Noodle Bowl Recipe

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This Spicy Asian Beef Noodle Bowl is a healthy flavor bomb. It’s chock full of good-for-you ingredients and cooks in 6 minutes!

Top-down view of a dark gray bowl filled with thin slices of beef, mushrooms, buckwheat noodle, Thai basil and garnished with spicy red peppers over a green napkin. A set of chopsticks sits on the back of the bowl and red peppers sit in front of the bowl.

We love Asian food. It is so quick and easy to make at home not to mention so much better for you. This Spicy Asian Beef Noodle Bowl is rich with deep flavors and it finishes with a punch of heat.

Top-down view of a dark gray bowl filled with thin slices of beef, mushrooms, buckwheat noodles, Thai basil and garnished with spicy red peppers. A set of chopsticks sits on the back of the bowl and red peppers sit in front of the bowl.

When we go out for dinner, we often go for Asian food. You would think with all of those veggies that it would all be healthy right?

Well, that’s not always the case. Much of the Asian food you get is loaded with sodium and is often fried in oil.

There is a reason it’s delicious but that doesn’t have to be the case. This 6-minute Spicy Asian Beef Noodle Bowl recipe proves it.

A wooden cutting board filled with the ingredients used in an Asian Beef Noodle Bowl including Thai Peppers, ginger, garlic, mushrooms, beef, green onions, turmeric, soba noodles, and spinach.

There are so many flavors and textures in this dish. I made a homemade bone broth which was delicious but I’ve got to be honest. It was expensive and time-consuming.

A good quality, low fat, low sodium, beef broth or stock will work just fine. You can also vary the veggies in this bowl.

We LOVE mushrooms but I know some of you don’t. Feel free to exchange them with some bell peppers, broccolini, cabbage or another vegetable that tastes great when cooked al dente.

Top-down view of a dark gray bowl filled with thin slices of beef, mushrooms, buckwheat noodles, Thai basil and garnished with spicy red peppers. A set of chopsticks sits on the back of the bowl and Thai basil sits in front of the bowl.

Another great thing about the Asian Beef Noodle Bowl recipe is that it can be as spicy as you want it.

As you probably know John likes enough spice to knock your socks off. I like a warm finish that doesn’t make me want to drink a gallon of water after each bite.

Those Thai chilis pack a lot of heat in their little package. I cook them in the broth and John adds more to his bowl at the end. Both of us remove the seeds!

Top-down view of a dark gray bowl filled with thin slices of beef, mushrooms, buckwheat noodles, Thai basil and garnished with spicy red peppers. A set of chopsticks sits on the back of the bowl and red peppers sit in front of the bowl. Additional Thai basil sits in the background.
Don’t have time to make it now? Pin it for later!

Lastly, this is a NO-GUILT complete meal. The thinly sliced lean sirloin is a great source of protein and soba noodles are made from buckwheat flour that adds fiber. You could definitely make this a vegetarian bowl too.

I can’t tell you how amazing this recipe is!

Here are some more Asian inspired recipes you may enjoy.

We love Asian food. You can find all of our Asian recipes here.

Spicy Asian Beef Noodle Bowl
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5 from 7 votes

Spicy Asian Beef Noodle Bowl Recipe

This Spicy Asian Beef Noodle Bowl is a healthy flavor bomb.  It’s chock full of good-for-you ingredients and cooks in 6 minutes!
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Servings 4 servings
Author Julie Menghini

Ingredients

  • 6 cups beef broth homemade or commercial, low sodium and low fat
  • 16 oz mushrooms I used Shiitake and Enoki
  • 1 lb sirloin thinly sliced
  • 2 cups spinach
  • 2 inch lemongrass
  • 3 cloves garlic peeled & grated
  • 1 inch turmeric peeled & grated
  • 1 inch ginger peeled & grated
  • 2 scallions chiffonade
  • Thai basil
  • 1 Thai pepper seeded and sliced
  • 8 oz soba noodles

Instructions

  • Freeze meat 15 minutes.  Remove from the freezer and slice thinly across the grain.  Set aside
  • Bring broth to a boil with the lemongrass.  Add soba noodles and cook for 3 to 4 minutes.  Remove noodles from the broth and distribute between 4 bowls.
  • Add mushrooms, sirloin, Thai chile pepper and spinach to the broth and cook for 3 minutes.  Distribute broth and ingredients between bowls.  Sprinkle with grated ginger, turmeric, and garlic.  Garnish with scallions and additional Thai chile if desired.
  • I let the soup sit for about 5 minutes before serving.

Nutrition

Calories: 404kcal | Carbohydrates: 48g | Protein: 43g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 1192mg | Potassium: 1738mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1465IU | Vitamin C: 10.2mg | Calcium: 78mg | Iron: 4.6mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

What’s your favorite Asian-inspired dish? Please share in the comments below. I’m always looking for inspiration!

Comments

  6. Jennifer A Stewart says

    Brooks recently introduced to me authentic ramen and now I can’t go back to those instant packets that cost $1 for like 1000 of them. This is great for a weeknight meal when everything is too busy to do!

    Reply

    • Julie Menghini says

      I think those ramen packets make up about 65% of teenagers diets and a 1000% their daily sodium allowance! There isn’t any turning back after you get the real stuff!

      Reply

  7. Michele says

    I cant believe how quick I can make this… you make it really easy to cook dinner after a long day of work! I made this for us last night….. Jeff asked if I would please make it again…. cant beat that reaction to dinner!!

    Reply

  8. Sandra Shaffer says

    I can’t believe how quickly this meal comes together. You have all my favorite Asian flavors in one meal – fresh lemon grass tastes amazing, and those mushrooms…swooning over this whole meal!

    Reply

    • Julie Menghini says

      Thank you, Sandra! We are mushroom fanatics and I have to honestly try to cook recipes without them LOL!

      Reply

  9. Ashlyn says

    You sold me with all of these delicious Asian flavors (my fave), then you sold me again with 6 minutes of cooking time! This is sooooo happening!

    Reply

  11. Loretta says

    What beautiful colors and flavors in your Spicy Asian Beef Noodle Bowl, Julie. I’d love a bowl right about now. I agree with Mimi, it’s great that you found fresh turmeric. Did you find it hard working with the yellow tint? Did it leave marks anywhere? We used it a lot growing up, but I must confess I have never used the fresh variety. Are you still reeling from all the excitement? So so happy for you.

    Reply

    • Julie Menghini says

      Thank you, Loretta! This was my first time using fresh turmeric and I must admit it took me seconds to grab a paper towel to hang on to it while I grated it. I found it in our Asian store and there was a lot in the package. It’s in the freezer for next time along with those peppers. They sure go a long way and pack a punch. I’m having a ball just watching that little one. She changes every day and her parents are so happy.

      Reply

    • Julie Menghini says

      Thank you Mimi! Our Asian store always has it. Ever since I walked in there I’ve been able to get it!

      Reply

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