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
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 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

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
  • 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.

Nutrition

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!

2 Comments

  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.
    Thanks!

  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,
    Nancy

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