Variety is the spice of life, especially when it comes to comfort food! If you’re craving something hearty, satisfying, and utterly delicious, you’ve come to the right place. Our roundup of 20 Delicious Beef and Noodles Recipes is packed with cozy, flavorful dishes that promise to warm your soul and please your palate. From quick weeknight dinners to slow-cooked weekend feasts, there’s a recipe here for every comfort food lover. Let’s dig in!
Classic Beef Stroganoff with Egg Noodles
Ready to dive into a dish that’s as fun to say as it is to eat? Beef Stroganoff with Egg Noodles is the comfort food champion of your dreams, combining tender beef, a creamy sauce, and noodles that hug every bite. Let’s get cooking!
Ingredients
- For the beef: 1 lb sirloin steak (thinly sliced), 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper
- For the sauce: 1 medium onion (diced), 2 cloves garlic (minced), 8 oz mushrooms (sliced), 2 tbsp butter, 1 tbsp all-purpose flour, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1/2 cup sour cream, 1/2 tsp Dijon mustard
- For serving: 8 oz egg noodles, 1 tbsp chopped parsley
Instructions
- Season the sliced sirloin steak with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add onion, garlic, and mushrooms, cooking until soft, about 5 minutes.
- Sprinkle flour over the vegetables, stirring to coat, and cook for 1 minute.
- Gradually whisk in beef broth and Worcestershire sauce, bringing to a simmer. Cook until slightly thickened, about 3-4 minutes.
- Reduce heat to low. Stir in sour cream and Dijon mustard until smooth. Return the beef to the skillet, heating through for 2 minutes.
- Meanwhile, cook egg noodles according to package instructions until al dente. Drain.
- Serve the beef stroganoff over the cooked egg noodles, garnished with chopped parsley.
Just like that, you’ve got a dish where the beef is so tender it practically melts, the sauce is luxuriously creamy with a hint of tang, and the noodles are the perfect vehicle for all that goodness. Try serving it with a side of crusty bread to sop up every last drop of sauce!
Slow Cooker Beef and Noodles
Oh, the joys of coming home to a kitchen that smells like a cozy hug! Our Slow Cooker Beef and Noodles is the lazy chef’s dream, turning simple ingredients into a comfort food masterpiece with minimal effort.
Ingredients
- For the beef:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 4 cups beef broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- For the noodles:
- 12 oz egg noodles
- 2 tbsp butter
- 1/4 cup parsley, chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes, salt, and pepper, searing until all sides are browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear!
- Transfer the seared beef to the slow cooker. Add the beef broth, onion, garlic, Worcestershire sauce, and thyme, stirring to combine.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender. Tip: The longer it cooks, the more flavorful it gets!
- About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and toss with butter and parsley.
- Serve the beef and sauce over the buttered noodles. Tip: Garnish with extra parsley for a pop of color and freshness!
Lusciously tender beef meets buttery noodles in this dish, creating a symphony of comfort in every bite. Try serving it with a side of crusty bread to soak up all that delicious sauce!
One-Pot Beef and Mushroom Noodles
Mmm, imagine coming home to a dish that’s like a warm hug but tastes like a gourmet meal you didn’t have to slave over. That’s exactly what this One-Pot Beef and Mushroom Noodles delivers—comfort, flavor, and minimal cleanup, all in one pot. Perfect for those days when you’re too busy adulting but still want to eat like a boss.
Ingredients
- For the beef and mushrooms:
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 tbsp olive oil
- For the noodles and sauce:
- 8 oz egg noodles
- 2 cups beef broth
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
- Add 1 lb ground beef and cook, breaking it apart with a spoon, until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Add 8 oz sliced mushrooms and cook until they’re soft and have released their juices, about 4 minutes. Tip: Mushrooms are like sponges; they’ll soak up all that beefy goodness.
- Stir in 8 oz egg noodles, 2 cups beef broth, 1 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer until noodles are tender, about 8 minutes. Tip: Give it a stir halfway through to prevent sticking.
- Remove from heat and let sit, covered, for 2 minutes to thicken the sauce.
Every bite of this dish is a symphony of savory beef, earthy mushrooms, and perfectly cooked noodles, all coated in a rich, umami-packed sauce. Serve it straight from the pot for that ‘I meant to do that’ rustic charm, or fancy it up with a sprinkle of fresh herbs for your Instagram followers.
Spicy Szechuan Beef Noodles
Dive into a bowl of Spicy Szechuan Beef Noodles that’ll knock your socks off with its fiery kick and umami-packed flavors. Perfect for those days when you’re craving something bold enough to wake up your taste buds and maybe even start a small fire in your mouth.
Ingredients
- For the beef:
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- For the sauce:
- 3 tbsp Szechuan sauce
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1/2 cup beef broth
- For the noodles and veggies:
- 8 oz fresh wheat noodles
- 2 cups bok choy, chopped
- 2 green onions, sliced
- 1 tbsp vegetable oil
Instructions
- In a bowl, marinate the sliced flank steak with soy sauce and cornstarch. Let it sit for 15 minutes to tenderize.
- Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add the beef and cook until browned, about 2-3 minutes per side. Remove and set aside.
- In the same pan, add another tbsp of oil and sauté the bok choy until slightly wilted, about 2 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Cook the noodles according to package instructions, drain, and set aside. Tip: Rinse under cold water to prevent sticking.
- Combine Szechuan sauce, hoisin sauce, sugar, and beef broth in a small bowl. Pour into the pan with bok choy and bring to a simmer.
- Add the cooked beef and noodles to the pan, tossing everything together until well coated and heated through, about 2 minutes. Tip: Use tongs for easy mixing.
- Garnish with sliced green onions before serving.
Lusciously spicy and packed with texture, these noodles are a riot of flavors that dance between the heat of Szechuan and the sweetness of hoisin. Serve it up with a side of cool cucumber slices to tame the heat, or go all in and top with extra chili oil for those who dare.
Beef and Broccoli Lo Mein
Dive into a bowl of Beef and Broccoli Lo Mein that’s so good, it’ll make your taste buds do a happy dance. This dish is the perfect marriage of tender beef, crisp broccoli, and slurp-worthy noodles, all tossed in a sauce that’s the stuff of dreams.
Ingredients
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/2 cup beef broth
- For the stir-fry:
- 8 oz flank steak, thinly sliced
- 2 cups broccoli florets
- 8 oz lo mein noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and beef broth to make the sauce. Set aside.
- Cook lo mein noodles according to package instructions, then drain and set aside.
- Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add flank steak and cook until no longer pink, about 2-3 minutes. Remove from pan.
- In the same pan, add remaining 1 tbsp vegetable oil. Add broccoli and garlic, stir-frying for 2 minutes until broccoli is bright green.
- Return the beef to the pan, add the cooked noodles, and pour the sauce over everything. Toss to combine and cook for another 2 minutes until everything is heated through.
- Tip: For extra tender beef, slice against the grain. Tip: Don’t overcrowd the pan to ensure your beef gets a nice sear. Tip: Fresh garlic adds a punch of flavor, so don’t skip it!
Final thoughts: This Beef and Broccoli Lo Mein is a symphony of textures, from the silky noodles to the crunchy broccoli, all coated in a rich, savory sauce. Serve it up in a big bowl and maybe, just maybe, share it with someone special.
Homemade Beef Ramen with Soft-Boiled Eggs
Zesty and utterly comforting, this homemade beef ramen with soft-boiled eggs is your ticket to slurp-worthy bliss. Whether you’re battling a chilly evening or just craving something soul-satisfying, this bowl is your hero, cape optional.
Ingredients
- For the broth:
- 6 cups water
- 1 lb beef bones
- 1 onion, quartered
- 2 garlic cloves, smashed
- 1 inch ginger, sliced
- For the ramen:
- 2 packs ramen noodles
- 1 tbsp soy sauce
- 1 tsp sesame oil
- For the soft-boiled eggs:
- 2 eggs
- 1 tbsp vinegar
- For the toppings:
- 1/2 cup sliced green onions
- 1/2 cup bean sprouts
Instructions
- In a large pot, bring 6 cups of water to a boil over high heat. Add beef bones, onion, garlic, and ginger. Reduce heat to low and simmer for 2 hours, skimming off any foam that rises to the top.
- While the broth simmers, prepare the soft-boiled eggs. Bring a small pot of water to a boil, add vinegar, and gently lower eggs into the water. Cook for 6 minutes for a runny yolk, then transfer to an ice bath.
- Remove the beef bones and aromatics from the broth with a slotted spoon. Stir in soy sauce and sesame oil.
- Cook ramen noodles according to package instructions, then drain and divide between two bowls.
- Peel the soft-boiled eggs and slice in half lengthwise.
- Ladle the hot broth over the noodles, then top with green onions, bean sprouts, and the halved soft-boiled eggs.
Delight in the rich, umami-packed broth hugging the chewy noodles, with the soft-boiled eggs adding a creamy contrast. For an extra kick, drizzle with chili oil or sprinkle with sesame seeds before diving in.
Beef Pho with Rice Noodles
So, you’ve decided to embark on the culinary adventure of making Beef Pho with Rice Noodles, huh? Brace yourself for a flavor explosion that’ll make your taste buds do the cha-cha!
Ingredients
- For the broth:
- 2 lbs beef bones
- 1 onion, halved
- 3-inch piece of ginger, sliced
- 1 cinnamon stick
- 2 star anise
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 8 cups water
- 1 tbsp salt
- For the noodles and toppings:
- 8 oz rice noodles
- 1 lb beef sirloin, thinly sliced
- 1 cup bean sprouts
- 1/2 cup fresh cilantro
- 1/2 cup fresh basil
- 2 limes, quartered
- 2 green onions, sliced
Instructions
- Preheat your oven to 425°F. Place the beef bones, onion halves, and ginger on a baking sheet. Roast for 30 minutes until nicely browned.
- Transfer the roasted bones, onion, and ginger to a large pot. Add the cinnamon stick, star anise, coriander seeds, fennel seeds, water, and salt. Bring to a boil, then reduce heat to low and simmer for 3 hours, skimming off any foam that rises to the top.
- While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.
- Thinly slice the beef sirloin against the grain for maximum tenderness.
- Strain the broth through a fine mesh sieve into another pot. Discard the solids.
- Divide the cooked noodles among bowls. Top with raw beef slices, then ladle the hot broth over the beef to cook it slightly.
- Garnish with bean sprouts, cilantro, basil, lime quarters, and green onions.
Get ready to slurp your way to happiness with this Beef Pho! The broth is rich and aromatic, the noodles are perfectly chewy, and the fresh toppings add a delightful crunch and zest. Serve it with extra lime wedges and hoisin sauce on the side for an extra flavor kick.
Beef and Noodle Casserole
Who knew comfort could be baked into a dish? This Beef and Noodle Casserole is your ticket to flavor town, with layers of hearty beef, tender noodles, and a cheesy topping that’ll make your taste buds do a happy dance.
Ingredients
- For the beef layer:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- For the noodle layer:
- 8 oz egg noodles
- 4 cups water
- 1 tsp salt
- For the cheesy topping:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet over medium heat, heat 1 tbsp olive oil. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Tip: Drain excess fat for a lighter dish.
- In a large pot, bring 4 cups water and 1 tsp salt to a boil. Add the egg noodles and cook until al dente, about 8 minutes. Drain and set aside.
- In a bowl, mix the cooked noodles with the beef mixture. Spread evenly in the prepared baking dish.
- Combine 1 cup shredded cheddar cheese and 1/2 cup sour cream in a bowl. Spread over the noodle mixture. Sprinkle with 1/4 cup breadcrumbs. Tip: For extra crunch, toast the breadcrumbs before sprinkling.
- Bake for 20 minutes, or until the topping is golden and bubbly. Tip: Let it sit for 5 minutes before serving to allow the layers to set.
Unbelievably creamy with a satisfying crunch, this casserole is a crowd-pleaser. Serve it with a side of steamed veggies or a crisp salad for a complete meal that screams comfort.
Quick Beef Chow Mein
Just when you thought your weeknight dinner routine couldn’t get any more exciting, along comes Quick Beef Chow Mein to save the day—because who has time to slave over the stove when there’s binge-watching to do?
Ingredients
- For the sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 cup chicken broth
- For the stir-fry: 8 oz flank steak (sliced thin), 2 cups coleslaw mix, 2 green onions (chopped), 2 cloves garlic (minced), 1 tbsp vegetable oil
- For the noodles: 8 oz chow mein noodles
Instructions
- Bring a pot of water to a boil and cook the chow mein noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
- While the noodles cook, mix the soy sauce, oyster sauce, sugar, and chicken broth in a small bowl to make the sauce.
- Heat the vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
- Add the sliced flank steak to the skillet and stir-fry until no longer pink, about 2 minutes. Tip: Don’t overcrowd the pan to ensure the beef gets a nice sear.
- Toss in the garlic, coleslaw mix, and green onions, stir-frying for another 2 minutes until the vegetables are just tender.
- Pour the sauce over the beef and vegetables, stirring to coat everything evenly.
- Add the cooked noodles to the skillet, tossing gently to combine and heat through, about 1 minute. Tip: Use tongs for easier mixing.
Every bite of this Quick Beef Chow Mein is a delightful crunch of veggies paired with the savory depth of the sauce, all tangled up with perfectly chewy noodles. Serve it straight from the skillet for that authentic ‘I definitely meant to make this messy’ look.
Beef and Noodle Stir-Fry with Garlic Sauce
Craving something that kicks your taste buds into high gear while keeping your kitchen escapades short and sweet? This beef and noodle stir-fry with garlic sauce is your ticket to flavor town, with a side of minimal cleanup—because who has time for dishes?
Ingredients
- For the stir-fry:
- 8 oz flank steak, thinly sliced against the grain
- 8 oz wide rice noodles, soaked in warm water for 20 minutes until pliable
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- For the garlic sauce:
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
Instructions
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
- Add the sliced flank steak and stir-fry for 2-3 minutes until just browned. Remove and set aside.
- In the same wok, add the remaining 1 tbsp vegetable oil, broccoli, and red bell pepper. Stir-fry for 2 minutes until vegetables are crisp-tender.
- Push the vegetables to one side of the wok. Add the minced garlic to the cleared space and sauté for 30 seconds until fragrant.
- Combine the vegetables and garlic, then add the soaked rice noodles and reserved beef. Toss everything together.
- Pour in the soy sauce, hoisin sauce, sesame oil, and red pepper flakes. Stir-fry for another 2 minutes until everything is well coated and heated through.
- Tip: For an extra kick, add a splash of sriracha to the sauce. Tip: Don’t overcrowd the wok to ensure everything gets nicely seared. Tip: Soaking the noodles in warm water (not boiling) prevents them from becoming mushy.
This dish is a symphony of textures—tender beef, chewy noodles, and crisp veggies—all harmonized by that bold, garlicky sauce. Try serving it with a sprinkle of sesame seeds and a side of pickled veggies for an extra crunch.
Beef Bourguignon with Wide Egg Noodles
Hold onto your hats, folks, because we’re about to dive into a dish that’s as rich in flavor as it is in history—Beef Bourguignon with Wide Egg Noodles. This isn’t just dinner; it’s a love letter to your taste buds, wrapped in a cozy blanket of comfort.
Ingredients
- For the beef: 2 lbs beef chuck, cut into 2-inch cubes, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the sauce: 1 large onion, diced, 2 carrots, sliced, 3 garlic cloves, minced, 2 cups red wine, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp thyme, 1 bay leaf
- For serving: 12 oz wide egg noodles, cooked according to package instructions, 2 tbsp parsley, chopped
Instructions
- Preheat your oven to 325°F—this is where the magic happens, low and slow.
- Season the beef cubes with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and brown the beef in batches, about 3-4 minutes per side. Don’t crowd the pan, or you’ll steam the beef instead of browning it.
- Remove the beef and set aside. In the same pot, add the onion and carrots, cooking until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the red wine to deglaze the pot, scraping up all those tasty browned bits. Add the beef broth, tomato paste, thyme, and bay leaf, stirring to combine.
- Return the beef to the pot, cover, and transfer to the oven. Let it braise for 2.5 hours, until the beef is fork-tender.
- While the beef is cooking, boil the wide egg noodles according to package instructions. Drain and set aside.
- Once the beef is done, remove the bay leaf. Serve the beef and sauce over the cooked noodles, garnished with chopped parsley.
Absolutely divine, this dish pairs the melt-in-your-mouth beef with the silky sauce clinging to every noodle. Try serving it with a crusty baguette to sop up every last drop of that luxurious sauce.
Thai Drunken Noodles with Beef
Buckle up, flavor adventurers! We’re diving fork-first into a dish that’s as fun to make as it is to devour—Thai Drunken Noodles with Beef. This isn’t just dinner; it’s a saucy, beefy rollercoaster that’ll have your taste buds screaming for more (in the best way possible).
Ingredients
- For the sauce: 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp chili paste
- For the noodles: 8 oz wide rice noodles
- For the stir-fry: 1 lb beef sirloin (thinly sliced), 2 tbsp vegetable oil, 3 cloves garlic (minced), 1 bell pepper (sliced), 1 onion (sliced), 1 cup basil leaves
Instructions
- Soak the rice noodles in warm water for 20 minutes until pliable but not fully soft. Drain and set aside. Tip: Don’t skip soaking; it’s the secret to perfect texture.
- Whisk together soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste in a bowl. Set aside. Tip: Taste your sauce now to adjust heat or sweetness.
- Heat 1 tbsp oil in a large wok or skillet over high heat. Add beef and stir-fry for 2 minutes until just browned. Remove and set aside.
- In the same wok, add remaining oil. Stir-fry garlic, bell pepper, and onion for 2 minutes until slightly softened.
- Add drained noodles and sauce to the wok. Stir-fry for 3 minutes, tossing constantly to coat noodles evenly.
- Return beef to the wok along with basil leaves. Stir-fry for another minute until basil wilts and beef is heated through. Tip: Fresh basil adds a punch; don’t sub dried.
Ready to rock your world? These noodles are a symphony of chewy, saucy, and spicy, with beef that’s tender enough to make you weep. Serve it up in a big bowl with extra basil on top, because why not live a little?
Beef and Noodle Soup with Fresh Herbs
Venture into the realm of comfort food with a bowl that’s like a hug from the inside out—our Beef and Noodle Soup with Fresh Herbs is here to save your day, one slurp at a time. Packed with tender beef, slurp-worthy noodles, and a herbaceous kick, it’s the culinary equivalent of finding money in your pocket.
Ingredients
- For the broth:
- 1 lb beef chuck, cut into 1-inch cubes
- 8 cups water
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, smashed
- 1 tbsp salt
- 1 tsp black pepper
- For the noodles and herbs:
- 8 oz egg noodles
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, combine beef chuck, water, onion, carrots, celery, garlic, salt, and black pepper. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender. Skim off any foam that rises to the surface.
- Remove the beef from the pot and shred it into bite-sized pieces. Return the beef to the pot.
- Add the egg noodles to the pot and cook for 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
- Stir in the parsley, dill, and cilantro. Cook for another 2 minutes to let the herbs infuse the broth. Tip: Fresh herbs add a vibrant color and freshness, so don’t skip them!
- Ladle the soup into bowls and serve hot. Tip: For an extra kick, add a squeeze of lemon juice or a dash of hot sauce.
Lusciously rich and deeply flavorful, this soup is a symphony of textures—from the tender beef to the perfectly cooked noodles. Serve it with a side of crusty bread for dipping, or go all out with a sprinkle of extra herbs on top for that Instagram-worthy finish.
Beef and Noodle Skillet with Creamy Gravy
Craving something that’s a hug in a bowl? This beef and noodle skillet is your culinary BFF, blending tender bites with a gravy so creamy, it’ll make your taste buds do a happy dance.
Ingredients
- For the beef:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the noodles:
- 8 oz egg noodles
- 4 cups water
- 1 tsp salt
- For the gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, salt, and pepper. Cook until the beef is no longer pink, about 5-7 minutes. Tip: Break the beef into small crumbles for even cooking.
- While the beef cooks, bring water to a boil in a separate pot. Add egg noodles and salt. Cook according to package instructions until al dente, usually about 8 minutes. Drain and set aside.
- In the same skillet used for the beef, melt butter over medium heat. Whisk in flour and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in beef broth, ensuring no lumps form. Bring to a simmer and cook until the mixture thickens, about 3-5 minutes.
- Stir in heavy cream, garlic powder, and onion powder. Simmer for another 2 minutes until the gravy is creamy and smooth. Tip: If the gravy is too thick, add a splash of broth to thin it out.
- Add the cooked egg noodles and beef back into the skillet. Toss everything together until well coated in the gravy. Cook for an additional 2 minutes to heat through. Tip: For extra flavor, sprinkle with fresh parsley before serving.
Mmm, this dish is a masterpiece of comfort with its silky gravy clinging to every noodle and beef crumble. Serve it straight from the skillet for that rustic, family-style vibe, or fancy it up with a side of garlic bread to sop up every last drop of that creamy goodness.
Korean Japchae with Beef and Glass Noodles
Picture this: a dish so vibrant and slurp-worthy, it’s like a party in your mouth where everyone’s invited—especially your taste buds. Korean Japchae with Beef and Glass Noodles is that friend who shows up with the best energy, promising a good time with every bite.
Ingredients
- For the noodles:
- 8 oz sweet potato glass noodles
- 4 cups water
- For the beef:
- 1/2 lb beef sirloin, thinly sliced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- For the veggies:
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 1 cup spinach
- 2 tbsp vegetable oil
- For the sauce:
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 1 clove garlic, minced
Instructions
- Soak the sweet potato glass noodles in warm water for 30 minutes until soft. Drain and set aside.
- In a bowl, marinate the beef with 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil for 15 minutes. Tip: Thin slices cook faster and absorb flavors better.
- Heat 1 tbsp vegetable oil in a pan over medium-high heat. Cook the beef until no longer pink, about 2-3 minutes. Remove and set aside.
- In the same pan, add another tbsp of oil and sauté the carrot and bell pepper for 2 minutes until slightly soft. Tip: Keep the veggies crisp for texture.
- Add the spinach and cook for another minute until wilted. Remove all veggies and set aside.
- In the now-empty pan, combine the soaked noodles with the sauce ingredients. Stir-fry for 2 minutes until the noodles are glossy and well-coated.
- Return the beef and veggies to the pan. Toss everything together for another minute to heat through. Tip: A final drizzle of sesame oil before serving adds a nutty aroma.
This dish is a symphony of textures—chewy noodles, tender beef, and crisp veggies—all harmonized by that irresistibly sweet and savory sauce. Try serving it in lettuce wraps for a fun, hands-on meal that’ll have everyone reaching for seconds.
Beef and Noodle Salad with Peanut Dressing
Feast your eyes (and eventually your stomach) on this dish that’s like a party in your mouth, where beef and noodles crash into a salad, all dressed up in a peanut dressing that’s smoother than your best pickup line.
Ingredients
- For the salad:
- 8 oz rice noodles
- 1 lb flank steak, thinly sliced
- 2 cups mixed greens
- 1 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1/4 cup chopped cilantro
- For the peanut dressing:
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes
- 2 tbsp water
Instructions
- Bring a large pot of water to a boil and cook the rice noodles according to package instructions, usually about 3-4 minutes. Drain and rinse under cold water to stop the cooking process.
- Heat a large skillet over medium-high heat and cook the flank steak slices for 2-3 minutes per side, or until browned and cooked to your liking. Let it rest for 5 minutes before slicing thinly.
- In a small bowl, whisk together the peanut butter, soy sauce, honey, lime juice, grated ginger, red pepper flakes, and water until smooth. Tip: If the dressing is too thick, add a little more water to reach your desired consistency.
- In a large bowl, combine the cooked noodles, mixed greens, shredded carrots, sliced cucumbers, and chopped cilantro. Tip: For extra crunch, add some crushed peanuts on top.
- Add the sliced beef to the salad and drizzle with the peanut dressing. Toss gently to combine everything evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
Zesty, crunchy, and utterly satisfying, this beef and noodle salad with peanut dressing is a textural dream. Serve it in a hollowed-out pineapple for a tropical twist that’ll have your guests snapping pics before they dig in.
Beef and Noodle Hot Pot
Unbelievably delicious and ridiculously easy to whip up, this Beef and Noodle Hot Pot is your ticket to flavor town without the passport. Perfect for those chilly evenings when you crave something hearty but can’t be bothered with fussy recipes.
Ingredients
- For the broth:
- 4 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the beef and noodles:
- 1 lb beef sirloin, thinly sliced
- 8 oz udon noodles
- 2 cups sliced mushrooms
- 1 cup sliced carrots
- For garnish:
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- In a large pot, combine beef broth, soy sauce, and sesame oil. Bring to a boil over high heat.
- Add the sliced beef to the boiling broth. Cook for 3 minutes, or until the beef is no longer pink.
- Tip: For extra tender beef, freeze it for 20 minutes before slicing. This makes it easier to cut thinly.
- Add udon noodles, mushrooms, and carrots to the pot. Reduce heat to medium and simmer for 5 minutes, or until noodles are tender.
- Tip: Don’t overcook the noodles; they should be chewy, not mushy.
- Ladle the hot pot into bowls. Garnish with green onions and sesame seeds.
- Tip: For a spicy kick, add a teaspoon of chili oil to each bowl before serving.
Rich in umami and bursting with textures from the tender beef to the chewy noodles, this hot pot is a bowl of comfort. Serve it with a side of kimchi for an extra punch of flavor that’ll make your taste buds dance.
Beef and Noodle Dumplings in Broth
So, you’ve decided to dive into the comforting embrace of Beef and Noodle Dumplings in Broth, huh? Perfect choice for when your soul craves something hearty but your inner chef is screaming for a little adventure.
Ingredients
- For the dumplings:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- 1/2 cup water
- For the filling:
- 1 lb ground beef
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- For the broth:
- 6 cups beef broth
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, sliced
Instructions
- In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt. Make a well in the center and crack in 1 large egg. Gradually add 1/2 cup water, stirring until a dough forms. Knead for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes for easier handling.
- For the filling, combine 1 lb ground beef, 1 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp black pepper in a bowl. Mix until well combined.
- Roll the dough into a thin sheet on a floured surface. Cut into 3-inch squares. Place a teaspoon of filling in the center of each square, fold into a triangle, and seal the edges. Tip: Use a bit of water to help seal the edges if they’re not sticking.
- In a pot, heat 1 tbsp vegetable oil over medium heat. Add 2 cloves minced garlic and 1 inch sliced ginger, sauté for 1 minute until fragrant. Pour in 6 cups beef broth and bring to a boil.
- Gently add the dumplings to the boiling broth. Reduce heat to low and simmer for 10 minutes, or until the dumplings float to the top. Tip: Don’t overcrowd the pot; cook in batches if necessary.
Comfort in a bowl doesn’t get much better than this. The dumplings are delightfully chewy, the beef filling is savory with a hint of garlic, and the broth? Oh, the broth is a warm hug. Serve it with a sprinkle of green onions for a pop of color and freshness.
Beef and Noodle Bake with Cheese
Venture into the realm of comfort food with this Beef and Noodle Bake with Cheese, where every bite is a hug for your taste buds. It’s the culinary equivalent of your favorite cozy sweater, but with more cheese and zero judgment for seconds.
Ingredients
- For the beef mixture:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the noodles:
- 8 oz egg noodles
- 4 cups water
- 1 tsp salt
- For the cheese sauce:
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This ensures your bake doesn’t stick and makes cleanup a breeze.
- In a large skillet over medium heat, heat 1 tbsp olive oil. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
- While the beef cooks, bring 4 cups water and 1 tsp salt to a boil in a pot. Add the egg noodles and cook according to package instructions until al dente, usually about 7 minutes. Drain and set aside.
- In the same pot, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour to create a roux, cooking for 1 minute until golden. Gradually whisk in 1 cup milk, ensuring no lumps form. Bring to a simmer and stir in 2 cups cheddar cheese until melted and smooth. Tip: For extra creaminess, let the sauce simmer for an additional 2 minutes.
- Combine the cooked noodles, beef mixture, and cheese sauce in the prepared baking dish, stirring gently to mix. Top with an additional 1/2 cup cheddar cheese if desired.
- Bake for 20 minutes, or until the cheese is bubbly and slightly golden on top. Tip: For a crispier top, broil for the last 2 minutes.
Delight in the creamy, cheesy goodness that’s perfectly balanced with the savory beef and tender noodles. Serve it straight from the oven with a side of garlic bread for the ultimate comfort food experience.
Beef and Noodle Tacos with Sriracha Lime Sauce
Yowza! If you’re ready to turn taco night on its head, these Beef and Noodle Tacos with Sriracha Lime Sauce are about to become your new obsession. Imagine the best parts of your favorite noodle dish and a taco having a delicious baby—yep, it’s that good.
Ingredients
- For the beef: 1 lb ground beef, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the noodles: 8 oz spaghetti, 4 cups water, 1 tsp salt
- For the sauce: 1/4 cup mayonnaise, 2 tbsp Sriracha, 1 tbsp lime juice, 1 tsp honey
- For assembly: 8 small flour tortillas, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, salt, and pepper. Cook until the beef is browned and no pink remains, about 5-7 minutes. Tip: Break the beef into small crumbles as it cooks for even browning.
- While the beef cooks, bring water to a boil in a pot. Add spaghetti and salt. Cook according to package instructions until al dente, usually 8-10 minutes. Drain and set aside. Tip: Reserve a little pasta water to adjust sauce consistency later if needed.
- In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and honey until smooth. Taste and adjust Sriracha for more heat if desired.
- Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
- Combine cooked spaghetti with the beef in the skillet. Drizzle with half of the Sriracha lime sauce and toss to coat. Tip: Add a splash of reserved pasta water if the mixture seems dry.
- To assemble, spoon the beef and noodle mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, and chopped cilantro. Drizzle with remaining sauce.
Heavenly! The crunch of fresh veggies against the savory beef and noodles, all tied together with that spicy, tangy sauce, is a texture and flavor dream. Serve these tacos with extra lime wedges on the side for an added zing that’ll make your taste buds sing.
Summary
Mouthwatering and comforting, these 20 beef and noodles recipes are sure to delight any home cook looking for hearty meals. Whether you’re craving classic flavors or eager to try something new, there’s a dish here for everyone. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the comfort!
