Skinny Asian Steak and Noodle Bowl

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.
Skinny Asian Steak and Noodle Bowl

Helpful Tips About this Recipe

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
WW SmartPoints

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 Asian Steak and Noodle Bowl

Skinny Asian Steak and Noodle Bowl

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Asian
Servings 8
Calories 240 kcal


  • 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
  • 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)


  • 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.


Serving: 1.66cupsCalories: 240kcalCarbohydrates: 27gProtein: 21gFat: 7gSaturated Fat: 3gCholesterol: 25mgSodium: 969mgFiber: 3gSugar: 5gBlue Smart Points: 5Green Smart Points: 6Plus Points: 6
Tried this recipe?Let me know how it was!


  1. 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.

  2. 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,

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