This Taiwanese Beef Noodle Bowl recipe is easy to make and perfect for meal prep for the busy week ahead. Not only are these beef noodle bowls wonderfully delicious, this recipe happens to be gluten-free, dairy free, and lean.
kosher salt and freshly ground black pepper, to taste
Instructions
In a bowl, gently whisk together the beef broth, oyster sauce, soy sauce, rice vinegar, five-spice powder, and honey to combine well. Set aside.
In a large, deep skillet, add 2 TB olive oil over medium high heat until oil is hot. Add onion and stir 1 minute. Add ginger and garlic, stirring another 1-2 min or until aromatic. Add ground beef and your set-aside bowl of soy sauce mixture. Cook, breaking up the beef into small bits, until fully cooked through; about 2-3 min. Add bamboo shoots, stir, and turn heat off. Cover to keep warm.
Bring a large pot of generously salted water to boil. Cook your choice of noodles just to al dente, according to package instructions. Drain fully, give noodles a brief rinse with warm water, and drain again to remove all excess water. Return cooked noodles back to large pot, now empty. Toss noodles with 2 TB olive oil and 2 TB toasted sesame oil to coat. Add onion powder, garlic powder, and sprinkle with kosher salt and freshly ground black pepper to taste.
Divide noodles into individual bowls and spoon generously with warm beef and sauce. Top with freshly sliced green onions.
Notes
Keep leftover noodles and beef sauce in separate containers in fridge until ready to toss and serve.