Beef and Noodles
Tender beef and noodles in a savory broth or sauce, cooked until infused. A one-pot meal with swappable proteins, noodle types, and flavor profiles ranging from Asian to European.
Ingredients
Method
Dice onion and mince garlic. Slice carrot into thin coins. Cut beef into bite-sized pieces if using chuck; ground beef requires no prep.
Heat olive oil in a large pot over medium-high heat. Add beef and cook, breaking it up as it browns, until no pink remains (about 5–7 minutes). Drain excess fat if needed.
Add diced onion and garlic to the beef, stirring until fragrant (about 2 minutes). Stir in tomato paste and cook for 1 minute.
Pour in beef broth and add carrot slices. Bring to a boil, then reduce heat to medium.
Add noodles and stir to separate. Simmer until noodles are tender and broth reduces slightly (about 8–10 minutes depending on noodle type).
Stir in soy sauce, ginger if using, salt, and black pepper. Taste and adjust seasoning as needed.
Divide into bowls and garnish with sliced green onion. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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