Beef and Broccoli Noodle Bowl recipe

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Ingredients

1 (8 ounce) package penne pasta
3 cups broccoli florets
12 ounces boneless beef chuck, partially frozen
1 tablespoon olive oil
1 onion, cut into 1/2-inch slices
2 cloves garlic, minced
1 tablespoon all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) can beef broth
¼ cup tomato paste
1 teaspoon Dijon mustard

Nutrition Info

400.6 calories
carbohydrate: 55.9 g
cholesterol: 39.2 mg
fat: 10.2 g
fiber: 5.4 g
protein: 23.6 g
saturatedFat: 2.8 g
servingSize: -
sodium: 683.1 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli, continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.

  2. Trim beef and slice into thin bite-size strips.

  3. Heat oil in a large skillet over medium heat. Add beef, onion, and garlic, cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.

  4. Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.

  5. Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.

Recipe Yield

4 bowls

Recipe Note

Egg noodles are a good substitution for the pasta.

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