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Beef and Noodles recipes

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This recipe came about from not having a lot of options in the pantry or freezer.  When I first started making this recipe, it was going to be French Onion soup as all I thought I had was onions and leftover beef stock.  While the onions were doing their thing on the stove, I started rooting around and was happy to find fresh ginger, lemongrass, a lime, beef flank, soba noodles, and edamame.  All of a sudden this meal was about to become more interesting.  I love when pantry items become extra special, don’t you?

Beef and Noodles

While the onions were sweating, I added some ginger, lime zest, and minced lemongrass.  After the flavors were well blended I added the beef and cooked it until the beef was golden. 

I added the stock and let it simmer for a good hour.  The broth was so flavorful.  Right before serving I added the edamame.  I only heated them long enough too warm through but still keep their beautiful color.  To give the dish more substance (we were hungry) I served over Soba Noodles and finished with a squeeze of lime and a splash of Sriracha.

Not bad for being a dish made from the remnants of an empty cupboard.  I would have make “old mother Hubbard” proud!

Recipe:  Beef and Noodles


1/2 yellow onion, thinly sliced

knob fresh ginger, minced

1/2 stick of lemongrass, minced

zest of 1 lime

2 tablespoons olive oil

1/2 pound beef flank, thinly sliced

3 cups of beef stock, preferably homemade

2 cups edamame

soba noodles for two

lime to garnish

sriracha to taste

How To:

Heat olive oil, add onions and sweat for about 10 minutes.

Add ginger, lemongrass and lime zest, cook over very low heat until fragrant, about 5 minutes.

Add beef and cook until the beef is slightly golden, but not crisp and not overcooked, about 5 minutes.  Add stock and cook for 45 minutes.

15 minutes before serving, cook the soba noodles according to package directions.

3 minutes before noodles are done cooking, I set a mesh colander on top of the simmering water, be sure the colander is immersed in the water, then add the edamame, let heat through for the last couple of minutes left on the noodles.

Drain noodles and edamame.

To serve, lay a bed of noodles, topped off with the edamame,  in a deep or shallow serving bowl and ladle the beef broth mixture over the top.

Squeeze some fresh lime juice over the top and a splash of the sriracha.



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