Beef with Rice Noodles and Vegetables Recipe

Name: Beef with Rice Noodles and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola or corn oil; 1 pound boneless sirloin steak, all visible fat discarded, cut into 3/4-inch cubes; 2 cups presliced fresh button mushrooms (about 8 ounces); 1 medium carrot, cut into thin strips; 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced; 2 cups fat-free, no-salt-added beef broth; 1 cup asparagus pieces, about 1/2 inch long; 1 tablespoon soy sauce (lowest sodium available); 1/4 teaspoon chili oil; 6 ounces frozen leaf spinach or collard greens; 2 ounces dried rice noodles or dried whole-grain angel hair pasta; 1/2 teaspoon toasted sesame oil; 1 medium lime, cut into wedges (optional)

Servings: persons

1 teaspoon canola or corn oil
1 pound boneless sirloin steak, all visible fat discarded, cut into 3/4-inch cubes
2 cups presliced fresh button mushrooms (about 8 ounces)
1 medium carrot, cut into thin strips
1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
2 cups fat-free, no-salt-added beef broth
1 cup asparagus pieces, about 1/2 inch long
1 tablespoon soy sauce (lowest sodium available)
1/4 teaspoon chili oil
6 ounces frozen leaf spinach or collard greens
2 ounces dried rice noodles or dried whole-grain angel hair pasta
1/2 teaspoon toasted sesame oil
1 medium lime, cut into wedges (optional)

1
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom.
2
Cook the steak for 2 minutes, or until brown, stirring occasionally.
3
Stir in the mushrooms, carrot, and garlic.
4
Cook for 1 minute, stirring occasionally.
5
Stir in the broth, asparagus, soy sauce, and chili oil.
6
Increase the heat to high and bring to a boil, 1 to 2 minutes.
7
Stir in the spinach, rice noodles, and sesame oil.
8
Reduce the heat to low.
9
Cook, covered, for 5 minutes, or until the noodles are tender.
10
Using tongs, transfer the noodles to soup bowls.
11
Ladle the broth and vegetables on top.
12
Serve with the lime wedges to squeeze over the mixture.
13
(Per Serving)
14
Calories: 174
15
Total Fat: 4.5g
16
Saturated: 1.5g
17
Trans: 0.0g
18
Polyunsaturated: 0.5g
19
Monounsaturated: 2.0g
20
Cholesterol: 40mg
21
Sodium: 182mg
22
Carbohydrates: 12g
23
Fiber: 2g
24
Sugars: 2g
25
Protein: 21g
26
Dietary Exchanges
27
1/2 Starch
28
1 Vegetable
29
2 1/2 Lean Meat

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon canola or corn oil, 1 pound boneless sirloin steak, all visible fat discarded, cut into 3/4-inch cubes, 2 cups presliced fresh button mushrooms (about 8 ounces), 1 medium carrot, cut into thin strips, and more.

Yes, Beef with Rice Noodles and Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef with Rice Noodles and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions