Healthy Noodles with Peppers and Beef

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This healthy Asian-inspired dish was delicious and made enough to keep me eating balanced lunches for practically a week.  I love eating out at restaurants as much as the next person, but when you spend $10+ on lunch everyday, those expenses add up quickly.

Of course this is in addition to my already staggering 3-times-a-week Starbucks habit…..

The other problem with eating out is that it is sometimes impossible to truly gauge what has gone into the meal.  You may think that salad or sandwich looks relatively harmless, but restaurants seem to find ways to sneak the extra calories and fat into dressings, cooking fats, and seasonings.

Start by patting the beef dry with paper towels and toss it with 1 tsp of soy sauce and pepper.  Heat a tablespoon of canola oil in a Dutch oven over high heat until just smoking.  Add the beef and cook until beginning to brown, about a minute.  Stir and continue to cook until nearly cooked through, about another minute longer.  Remove the beef to a bowl and cover with aluminum foil to keep warm.

Add 1 tsp of canola oil and the bell peppers to the now-empty pot, cover, and cook over medium-low heat until the peppers are softened, about 2 to 3 minutes.  Transfer the peppers to the bowl with the beef.

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Add the remaining 2 teaspoons of the canola oil and the mushrooms to the Dutch oven. Cover and cook over medium heat until browned, about 6 minutes.  Stir in the garlic, ginger, red pepper flakes and cook about 30 seconds.

Stir in the broth, water, and pasta and bring to a rapid simmer over medium-high heat.  Cover and simmer vigorously, stirring often for 12 minutes.

Stir in the remaining 5 teaspoons soy sauce, oyster sauce, and sesame oil and continue to simmer until the sauce is thickened and the pasta is tender, about 1 minute.

Return the beef-vegetable mixture to the pot and cook until heated through, about 30 seconds.

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Sprinkle with scallions and serve.


  • 1 pound flank steak, trimmed of all visible fat and sliced thin across grain on bias
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon pepper
  • 4 teaspoons canola oil
  • 2 red bell peppers, stemmed, seeded, and cut into 1/4-inch wide strips
  • 1 pound shiitake mushrooms, stemmed and sliced tin
  • 8 garlic cloves, minced
  • 2 1/2 tablespoons grated fresh ginger
  • Red pepper flakes
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups water
  • 1 pound spaghetti
  • 3 tablespoons oyster sauce
  • 1 teaspoon toasted sesame oil
  • 4 scallions, sliced thin

Nutritional Info!

Per 2-cup serving

  • Calories: 490
  • Fat: 10 g
  • Saturated Fat: 2g
  • Cholesterol: 25 mg
  • Carbohydrates: 68g
  • Protein: 31g
  • Fiber: 4g
  • Sodium: 950mg

Tags: , , , , , , ,

Categories: Light and Healthy, Meat, Pasta, Recipes

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