I’m in LOVE with this main course noodle bowl and I’m excited to have you try it! I adore Asian noodle bowls. The key to a good tasting one is in the broth. The other goodies are just a bonus. I’m happy to say this broth really delivers. It’s rich and flavorful and loaded with steak, ramen noodles and oodles of veggies. Each bowl has 240 calories and 7 grams of fat. This soup meal makes such a satisfying lunch or dinner any day of the week.
Ingredients
- 1 cup onions, chopped
- 1 cup red bell pepper, diced
- 1 cup celery, sliced into small pieces
- 1 cup carrots, diced
- 2 teaspoons olive oil, divided
- 16 ounces lean top sirloin steak or your favorite lean steak, cut into very small pieces, see shopping tips
- 1½ tablespoons ginger (from a jar), see shopping tips
- 1 tablespoon fresh garlic, minced
- ¼ teaspoon red pepper flakes
- 8 cups Swanson’s reduced-sodium beef broth or your favorite
- ¼ cup rice vinegar or cider vinegar
- ¼ cup reduced-sodium soy sauce
- 1 cup frozen corn, not thawed
- 2 teaspoons sugar
- 1 (10 oz) package broccoli slaw or shredded cabbage
- 2 (3 oz) packages Top Ramen noodles (throw away the seasoning packet or use it for another dish)
Instructions
- Add the onions, red peppers, celery and carrots to a microwave safe bowl. Cook in the microwave for 4 minutes to soften.
- Heat 1 teaspoon olive oil in a large nonstick pan or pot. Add the steak, Cook for 2 minutes. Turn over and continue to cook for 1-2 minutes. Stir often. Remove cooked steak to a plate.
- Keep the steak drippings in the large pan and heat 1 more teaspoon olive oil. Add cooked vegetables, ginger, garlic and red pepper flakes. Cook stirring often, for 2 minutes. Stir in broth, rice vinegar, soy sauce, corn and sugar. Bring to a boil. Stir in broccoli slaw or cabbage and ramen noodles. Bring back to a boil and turn down to simmer. Continue to cook and stir often, separating the noodles as they cook with a fork. Cook for 3-4 minutes until ramen noodles are soft. Stir in cooked steak.
- To serve: remove the ramen noodles with a fork and divide among each serving. Pour broth with vegetables and steak among 8 servings. Serve with a spoon and chopsticks, if desired. The extra servings freeze great.
Notes
Makes 8 servings. Each serving 1⅔ cups
Shopping Tips
I love the lean top sirloin at Trader Joe’s. Most supermarkets sell it too.
Ginger, in a jar, can be found in the produce section next to garlic, in a jar.
WW Freestyle Points 5-Blue
WW SmartPoints 6-Green
WW POINTS PLUS 6
Shopping Tips
I love the lean top sirloin at Trader Joe’s. Most supermarkets sell it too.
Ginger, in a jar, can be found in the produce section next to garlic, in a jar.
WW Freestyle Points 5-Blue
WW SmartPoints 6-Green
WW POINTS PLUS 6
| SKINNY FACTS: for 1 serving (1⅔ cups) 240 cal, 7g fat, 3g sat. fat, 25mg chol, 21g prot, 27g carbs, 3g fiber, 969mg sodium, 5g sugar |
| FACTS: for Freestyle Points 204 calories, 3g sat. fat, 2g sugar, 18g protein |
Skinny Facts
Serving: 1.66cupsCalories: 240kcalCarbohydrates: 27gProtein: 21gFat: 7gSaturated Fat: 3gCholesterol: 25mgSodium: 969mgFiber: 3gSugar: 5gBlue Smart Points: 5Green Smart Points: 6Plus Points: 6
Have you tried the ginger in the squeeze tube that’s in the produce section? If you have, how does that compare to the stuff in the jar? I always buy the tube, so I’m curious if I should switch.
Thanks!
Hey Nat, I’ve never tried the ginger in the squeeze tube so I don’t know. I do love ginger in a jar! You can try the tube and add a little. Then taste it. You can always add more, if desired.
All the best,
Nancy