Quick one pot dinners are some of my faves. My husband’s too since he does the dishes. Ha ha! Basically, any noodle bowls are a hit with my family and I love them because they are usually quick, easy, and they are a great way to get an assortment of veggies into the mix. This recipe takes less than 30 minutes to make and it is so versatile. You can swap out the beef for shrimp or chicken and you can really use any veggies you want. I also recommend snow peas, bell peppers, zucchini, and mini corn as great options. The sauce has lots of great flavors that the noodles, meat, and veggies all take on. Just the perfect balance of sweet, salty, and spicy. We also like to serve this with a side of egg rolls or pot stickers to get that whole “take out” vibe.
1/3 c soy sauce
3 tbsp oyster sauce
1 tbsp brown sugar
1 tbsp ginger paste
1 tbsp garlic, minced
1 tsp sesame oil
1/4 tsp crushed red pepper
2 (6-ounce) packages chow mein noodles
1 tbsp olive oil
1 lb beef sirloin steak, thinly sliced
2 c cremini mushrooms, sliced
2 c broccoli florets
2 carrots, sliced
- In a small bowl, whisk together all the sauce ingredients and set aside.
- Bring a large pot of water to a boil and cook the chow mein noodles according to the package instructions. Drain well.
- Heat the olive oil in a large skillet or wok over medium high heat.
- Add the beef and cook until browned, about 4–5 minutes.
- Stir in the mushrooms, broccoli, and carrots.
- Cook, stirring frequently, until the veggies are tender, about 3-4 minutes.
- Add the cooked noodles and sauce mixture to the skillet and cook until well combined, about 2–3 minutes.
- Serve and enjoy!