Ahhhhh winter. Don’t ya just love bone-chilling temperatures and apocalyptic snow storms?❄️? If you live in the eastern part of the U.S., you have just experienced record-breaking snowfall from 22 inches in Philadelpia, to 42 inches in West Virginia, combined with up to 75 mph winds that has caused massive flooding in New Jersey. Freezing temperatures, snow up to your eyeballs, and flooding….. yes, mother nature has gotten the last word. It’s times like these that make me so thankful to live in Tennessee because of the moderate climate. We only got 6 inches of snow (which is a lot for us), the roads are already clear three days later, and the weather report says it will be in the low 60’s later this week?. The saying goes, if you don’t like the weather in Tennessee, just wait a day. When it’s cold outside and you’re trapped indoors, I can think of no better way to warm your soul than this easy broccoli beef soba noodle bowl.
It’s one part stir fry/one part brothy noodle bowl filled edamame, broccoli, yellow bell peppers, and oh-so tender beef. Gluten free Buckwheat Soba noodles (? here is a link for some) help you slurp up the sauce perfumed with ginger, garlic, and coconut milk. It comes together in under 30 minutes, so it’s the perfect winter weeknight meal. If you can find edamame that’s already been shelled, then you’ll save even more time.
Want to make this a vegan dish? Lose the beef and add a bit more edamame for a soul-satisfying meat-free meal. Make sure to use gluten free tamari if you are gluten sensitive. Soy sauce works perfectly too.
So put on your favorite fluffy socks, and cozy up to this amazing bowl of goodness!
Start by steaming your edamame according to package directions. I found my organic edamame in the freezer section, but sometimes you can find it already shelled in the produce department. If so, you just need to add it to the stir fry at the end to warm it through. Meanwhile, bring a large pot of water to a boil and cook the buckwheat noodles to package directions as well. When they are done, drain them in a colander and immediately add a bit of sesame oil, or neutral oil like grapeseed or peanut oil to coat them so they won’t stick together.
While the water is boiling for the noodles, chop your vegetables, garlic, ginger, and set aside. Thinly slice the flat iron steak against the grain, with your knife on a diagonal tilt. If you are unsure, look at the direction of the grain on the beef. You will see the lines going in one direction. Place your knife perpendicular to the lines, it should go across the grains instead of being parallel.
Heat a wok or large sauté pan over medium high heat. Stir fry the beef for about one to two minutes in sesame oil or other high heat oil, stirring frequently. It cooks very quickly so remove the beef and set aside in a large bowl. Add more oil if necessary and stir fry the broccoli for one to two minutes. Add the bell pepper and cook until it starts to soften. Stir in the garlic, ginger, and red pepper flakes for a bit of heat, and immediately add the soy sauce or gluten free tamari. Coat the veggies and add the broth. Cover with a lid to steam the veggies. When the broccoli is tender, remove the lid and stir in the coconut milk. Simmer for a couple of minutes until it start to reduce and thicken. Add the beef back to the pan to absorb the sauce. Top with the edamame to finish.
Fill your serving dishes with soba noodles and top with the stir fried beef and veggies and plenty of sauce. YUM!!!
Bon Appetit Ya’ll,
Easy Beef and Broccoli Soba Noodle Bowl
- 1 lbs to 1.5 . Flat Iron Steak
- 12 oz . package buckwheat soba noodles
- 4 oz . edamame
- 2 Tbsp . grapeseed canola, or peanut oil
- 2 Tbsp . toasted sesame oil
- 1 head of broccoli chopped
- 1 yellow orange, or red bell pepper, sliced
- 3 cloves garlic
- 1- inch piece of ginger
- 1/2 cup soy sauce or gluten free tamari
- 1/2 cup beef or chicken broth
- 1/4 cup coconut milk
- 1/2 tsp . red pepper flakes
- salt to taste
Steam the edamame according to package directions. If you have already shelled edamame, skip this step.
Chop the broccoli, garlic and ginger, and slice the peppers.
Thinly slice the beef on a diagonal against the grain. Season with a touch of salt.
Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package directions. Drain the noodles and immediately coat with one tablespoon sesame oil to keep noodles from sticking.
Drain the edamame in a colander and remove from the shells. Set aside.
Heat a wok or large sauté pan over medium high heat. Add one tablespoon of the cooking oil and sauté the beef for about two minutes or until beef is cooked. Remove from the pan and set aside in a separate bowl.
Add one more tablespoon of the cooking oil and stir fry the broccoli for one-two minutes, or until it starts to soften. Add the bell peppers and cook for one more minute.
Add the garlic, ginger, and red pepper flakes and stir to combine.
Immediately add the soy or tamari and stir continuously.
Add the beef or chicken broth and bring to a simmer. Lower the heat and cover the wok or pan with a lid to steam the vegetables. Cook for 3-5 minutes, or until the broccoli is cooked.
Remove the lid and add the coconut milk. Add the beef back to the pan and stir to combine. Simmer so that the sauce can thicken and reduce somewhat. You want to have a good amount of broth let over, so don't reduce it all the way. Add the soba noodles and coat in the sauce and drizzle with remaining 1 Tbsp. sesame oil and edamame.