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
- 4–5 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
- 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.
- 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.
- 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.
- 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