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Quick Veggie & Beef Noodle Bowl
Quick Veggie & Beef Noodle Bowl

Quick Veggie & Beef Noodle Bowl

25 Min(s)
25 Min(s) Prep
Healthy Living
Veggies aren't boring in this colorful Asian-style meal. Using bok choy, carrots and red peppers makes it easy to get your family to eat more vegetables.
What You Need
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4 servings
Original recipe yields 4 servings
1 lb. boneless beef sirloin steak, cut into thin strips
2 cups each sliced carrots, bok choy and red peppers
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1 tsp. each ground ginger and garlic powder
2 cups hot cooked angel hair pasta
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Let's Make It
1
Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
2
Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
3
Serve over pasta.
Kitchen Tips
Tip 1
Substitute
Substitute a 16-oz. pkg. frozen stir-fry vegetable blend for the sliced fresh vegetables. Add with broth and simmer 5 min. or until heated through.
Tip 2
Nutrition Bonus
This satisfying low-calorie, low-fat and low-sodium meal provides 1-1/4 cups of vegetables per serving. In addition to the carrots providing flavor and crunch, they're also rich in vitamin A. And as a bonus, the colorful red peppers and bok choy team up to provide an excellent source of vitamin C.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 530mg
23%
Total Carbohydrates 40g
15%
Dietary Fiber 5g
18%
Sugars 12g
24%
Protein 28g
56%
Vitamin A
290%
Vitamin C
70%
Calcium
6%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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