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Veggie Noodle Bowl with Grilled Steak

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A flavorful and healthy noodle bowl featuring grilled steak and vibrant vegetables, perfect for a quick, satisfying meal.

Ingredients

Meat

  • 1 pound beef tenderloin or flank steak (can substitute flank steak)
  • 2 tablespoons olive oil (divided)

Vegetables

  • 1 head broccoli (separated into florets)
  • 10-12 mini sweet peppers mini sweet peppers (sliced)
  • 1 bag sugar snap peas (8 oz)
  • 1 8 oz package brown rice noodles or vermicelli noodles (or angel hair pasta)
  • to taste pinch salt
  • to taste pinch pepper
  • as needed sesame seeds sesame seeds

Dressing

  • 1/2 cup tahini
  • 3 tablespoons soy sauce
  • 4 tablespoons fresh squeezed orange juice
  • 1 lime lime juice
  • 2 tablespoons brown sugar
  • 2 teaspoons fish sauce
  • 4 teaspoons sambal oelek
  • 4 tablespoons rice vinegar
  • 3 tablespoons toasted sesame oil
  • 2 teaspoons orange zest
  • 2 teaspoons minced ginger
  • 1/2 teaspoon pepper

Instructions 

  • Preheat oven to 425°F (220°C). Toss broccoli and peppers with 1 tablespoon olive oil, salt, and pepper; roast 10-15 minutes until browned. Add snap peas and roast 5 minutes more.
  • Heat grill or skillet to medium-high. Rub steaks with 1 tablespoon olive oil, salt, and pepper; grill or sear about 5 minutes per side for medium-rare. Rest 10 minutes.
  • Cook noodles according to package instructions; drain. Mix all dressing ingredients in a bowl and whisk well.
  • Slice steak into thin strips. Toss noodles with dressing, then divide into bowls. Top with roasted vegetables and steak. Add more dressing if desired.

Notes

Feel free to customize the vegetables or adjust the dressing to your taste.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Fusion
Keyword: Noodles, Steak, Vegetables