Few dishes bring as much comfort as a hearty plate of beef noodles, especially on a busy weeknight. What makes this dish truly special is how customizable it is, fitting various preferences, dietary needs, and noodle types. This dish is versatile enough to suit every occasion and is a perfect weeknight meal and can please even picky eaters, like my kids. Ssshhh!
This blog post will explain everything you need to know – from ingredients and cooking tips to gluten-free and vegetarian alternatives.
Why You Would Love This Recipe
There are countless reasons to fall in love with beef and noodles. Here are just a few:
- Easy to make: With a few simple ingredients and steps, even beginner cooks can pull off this satisfying meal.
- Budget-friendly: Use affordable cuts of beef and pantry-staple noodles for a meal that is light on your wallet.
- Customizable: You can tweak this recipe to fit different dietary preferences, from gluten-free options to vegetarian versions.
- Comforting: The combination of tender beef and delicious noodles makes it a hit with kids and adults alike.
Ingredients
To make a traditional beef and noodle dish, you will need the following ingredients:
- beef stew meat (or another affordable cut like chuck roast)
- beef broth
- olive oil
- white or yellow onion
- cloves garlic
- shitake mushrooms
- soy sauce
- Worcestershire sauce
- Salt and pepper to taste
- 8 oz noodles (sotanghon, egg noodles, or any other variety you prefer)
- Optional garnishes: chopped parsley or coriander
Use of Sotanghon Noodles
Sotanghon noodles, also known as glass noodles or bean thread noodles, offer a unique texture that differs from other noodles like egg noodles or wheat-based pasta. Made from mung bean starch, they are translucent when cooked and have a slightly chewy, delicate consistency.
Noodle Varieties You Can Use
- Traditional Egg Noodles: Typically found in Beef Lo Mein, their chewy texture holds up solidly against a savory sauce and tender beef. Easily cooked to perfection within 4-5 minutes in boiling beef broth.
- Rice Noodles: A staple in many Asian cuisines, they offer a lighter option but still carry the beef mixture masterfully. Be cautious with cooking times; a couple of minutes in hot water is often sufficient.
- Flat Wheat Noodles: Their broad surface is perfect for catching every drop of that delectable sauce, whether with Worcestershire sauce or sodium soy sauce blend.
- Udon: These thick, Japanese noodles bring a delightful slurp to your beef noodle experience and intertwine nicely with strips of flank steak or beef tips.
- Soba (Buckwheat) Noodles: If you’re looking for a nutty flavor to complement your lean ground beef or beef chuck roast, soba is your choice, ready after a quick dip in boiling water for about 4-5 minutes.
In all cases, ensure noodles are cooked until just tender before tossing with your aromatic green onion and other sauce ingredients, simmered over medium or medium-high heat to create the ultimate beef noodles dish that any beef enthusiast would yearn for.
Cooking Temperature
The key to tender beef is slow cooking at a low temperature. Once the beef and broth mixture comes to a simmer, reduce the heat to low, ensuring it stays between 190°F to 200°F (88°C to 93°C). This low temperature allows the beef to break down slowly, resulting in melt-in-your-mouth tenderness.
When cooking noodles, follow the package instructions, but typically, they are boiled in salted water at medium-high heat (212°F/100°C) for about 5-7 minutes, depending on the noodle type.
Balancing Taste with Enhancements
The following enhancement can help perfect the flavors of your beef and noodles:
- Soy sauce and Worcestershire sauce: Add umami depth to the broth.
- Fresh herbs: Toss in parsley, thyme, or bay leaves to elevate the dish.
- Acid: A splash of vinegar or squeeze of lemon juice brightens up the flavors and cuts through the richness.
Gluten-Free Options for Beef Noodles
For those avoiding gluten, there are plenty of easy swaps to make this dish gluten-free:
- Sotanghon noodles: Naturally gluten-free, these noodles are an excellent choice.
- Rice noodles: Another common gluten-free noodle that works well in soups and broths.
- Tamari: Use this gluten-free alternative in place of soy sauce to keep the flavors intact.
Always check your beef broth, sauces, and seasonings for hidden sources of gluten.
Vegetarian Alternatives for Beef Noodles
For a vegetarian version of this recipe, consider these changes:
- Swap the beef: Use tofu, mushrooms, or a plant-based meat alternative.
- Vegetable broth: Instead of beef broth, use vegetable broth for a lighter but still flavorful base.
- Add vegetables: Boost the dish with hearty vegetables like carrots, mushrooms, or spinach for more texture and flavor.
Cooking Tips
- Sear the beef: Always sear your beef before simmering to lock in flavor.
- Use low heat: Slow cooking over low heat ensures the beef becomes tender without drying out.
- Rest the noodles: If using sotanghon or rice noodles, let them rest for a few minutes in the broth before serving to absorb the flavors.
- Add bell peppers, such as red or green peppers for a twist in character.
- Use beef stock instead of beef broth or water.
Storage of Leftovers
Beef noodles store beautifully and can be enjoyed as leftovers. To store:
- Refrigerator: Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days.
- Freezer: You can freeze beef noodles for up to 2-3 months. However, the noodles may lose some texture after freezing.
When reheating, add a splash of water or broth to loosen up the sauce and prevent the noodles from drying out. Spread a tablespoon of oil on the skillet beforehand to prevent the beef and noodles from being burned.
Print
Beef Noodles: A Comfort Food Classic
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Main dish
- Method: cooking
- Cuisine: International
Description
Comforting beef noodle dish that is best during busy weeknights. Customizable for picky eaters and to fit gluten-free and vegetarian options.
Ingredients
- 250g beef stew meat (or another affordable cut like chuck roast)
- 2 cups beef broth (preferably low-sodium) – to be used sparingly
- 4 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, julienned
- 2–3 pieces (about 1 cup) shitake mushrooms
- 2–3 stalks young onion, cut into 1-inch lenght for the green part and thin slices for the whitish part
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- teaspoon Worcestershire sauce (optional)
- 3 tablespoons Oyster Sauce
- 1/4 cup roasted sesame seeds
- Salt and ground black pepper to taste
- 300g noodles (sotanghon, egg noodles, or any other variety you prefer)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear the pieces until browned on all sides. Remove from the pot and set aside.
- In the same pot, add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for another 30 seconds.
- Pour in the beef broth, soy sauce, Worcestershire sauce. Add carrots and mushrooms. Bring to a simmer. Return the beef to the pot.
- In a separate pot of salted boiling water, cook the noodles, or according to package directions. Drain, then stir into the beef mixture. Add the young onions and stir once.
- Taste and adjust seasoning with salt and pepper. Serve hot with garnishes – toasted sesame seeds, chopped coriander or parsley.
