Beef Noodle Bowl

Kraft used to send out a free recipe magazine once every couple months. They don't anymore. I'm sure we can blame the economy for that cut back, but I sure do miss it. I get an email newsletter, but that just isn't the same as leafing through the pages.

This recipe is one of the last ones I cut out. I found it while digging through my fairly large pile of printed and cut out recipes. I showed it to The Girl and she turned up her nose. Lucky for her I had already bought the ingredients.

Cut a pound of sirloin steak into strips and brown this in a little bit of oil.

Meanwhile, cook half a package of fettucine noodles in six cups of boiling water for 8 minutes.
For the last 2 minutes of boiling the pasta, add in 2 cups of broccoli flowers and 2 cups of sliced carrots. I bought these pre-sliced. It was slightly more expensive, but on a Tuesday night, the convenience is totally worth it. Plus they are much prettier than I would have been able to do.
Add in 1/4 cup each of zesty Italian dressing and teriyaki sauce along with 1 teaspoon ground ginger. Stir well and cook this down until the sauce thickens.
Drain the noodles and vegetables and transfer to a (very) large mixing bowl.
Add in the meat mixture and toss together until well blended.
Serve in bowls with or without chopsticks. My kids are really big on the chopsticks right now. This is really, really good. It also serves a lot. The recipe says it makes four servings, but we didn't seem to make a dent in it, even with everyone going back for seconds. We had plenty left over, which was fine because The Girl wanted it for supper the next night. We have also made this two more times.

This is really simple to make, but it does dirty up quite a few dishes. Even if you have a dishwasher, it is a good idea to have someone handy to clean up the pots as you are cooking.

Click here for Printable Recipe

Beef Noodle Bowl

8 oz Fettuccine

2 Cups Broccoli Florets

2 Cups Sliced Carrots

2 tsp Vegetable Oil

1 lb Beef Sirloin Steak, cut into strips

1/4 Cup Zesty Italian Dressing

1/4 Cup Teriyaki Sauce

1 tsp Ground Ginger

Cook pasta as directed on the package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture. Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in large serving bowl.