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Asian Beef Vegetable Bowls

Asian Beef Vegetable Bowl

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 30 mins
  • Yield: 2 1x


Asian Beef Vegetable Bowl is full of crisp and fresh vegetables, succulent beef, all on top of pad thai noodles. For added crunch, add chopped peanuts!


  • 1 ½ lb. Beef Strips
  • 1 tbsp. Olive oil
  • 2 garlic cloves, minced
  • 1 c. Hoisin Sauce
  • 1 tbsp. Fresh ginger, minced
  • 1 tbsp. Brown sugar
  • 1 tsp. Red pepper flakes
  • 1 ½ tsp. Sriracha
  • 1 tsp. Red wine vinegar
  • 1 cucumber, deseeded and sliced
  • 1 c. shredded carrots
  • 45 red radishes, sliced
  • ½ c. bean sprouts, rinsed
  • 1 ½ c. broccoli florets, steamed
  • ½ lb. Pad Thai noodles, cooked and drained
  • 1/2 c. dry roasted peanuts, chopped


  1. In a large medium saute pan, heat the 1 tbsp. olive oil on medium-high eat. Once the pan is hot, add the beef strips and season with salt and pepper as desired. Cook on both sides for 3-5 minutes. Once the beef is browned and seared on the outsides, add the minced garlic and toss. Reduce heat to low-medium.
  2. In a small bowl, mix together the Hoisin Sauce, ginger, brown sugar, red pepper flakes, sriracha, and red wine vinegar. Pour in with the beef strips and allow to simmer.
  3. Cut the cucumber in half and use a spoon to scoop out the seeds. Slice as desired; I bought carrots already shredded from the store. However, you can shred your own. If you decide to do this, shred about 2 carrots; clean and slice the radishes very thin, and steam your broccoli as desired.
  4. In two separate pasta bowls, add noodles to the bottom of the dish; top with cucumber, carrots, radishes, bean sprouts, and broccoli florets as desired; add cooked beef in the middle and drizzle with the sauce remaining in the pan. Top off with chopped peanuts and serve.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Entree