Surf & Turf Noodle Bowl
A delightful fusion dish combining the richness of tender beef and the freshness of succulent shrimp with savory Asian-inspired noodles and crisp vegetables. This bowl offers a harmonious blend of textures and flavors, perfect for a satisfying weeknight meal.
Ingredients
- 1-2 tablespoons olive oil
- 1 lb sliced beef (leftover beef ribs work great!)
- 4 cloves garlic minced
- 1 small onion diced
- 4 cups beef broth
- 1 lb uncooked shrimp peeled and deveined
- 8 oz fresh ramen noodles or vermicelli
- 2 cups mixed vegetables (e.g.
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger grated
- 1 teaspoon Sriracha (optional
- 1/4 cup fresh cilantro chopped (for garnish)
- 2 tablespoons sesame seeds toasted (for garnish)
Instructions
- Heat olive oil in a large pot or wok over medium-high heat. Add sliced beef and cook until browned. Remove beef and set aside.
- Add diced onion to the pot and cook until softened, about 3-4 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
- Pour in beef broth, soy sauce, sesame oil, rice vinegar, and Sriracha (if using). Bring the mixture to a simmer.
- Add the noodles and mixed vegetables to the simmering broth. Cook according to noodle package directions until tender, typically 3-5 minutes.
- Return the cooked beef to the pot. Add the peeled and deveined shrimp and cook for 2-3 minutes, until the shrimp turn pink and opaque.
- Ladle the noodle bowl into individual serving bowls. Garnish with fresh cilantro and toasted sesame seeds before serving.
Notes
For extra flavor, marinate the beef in a little soy sauce and sesame oil before cooking. Feel free to customize with your favorite vegetables like mushrooms, bok choy, or broccoli. Leftover cooked chicken can also be used instead of beef.