Some days you just need to eat a giant bowl of noodles. Add some savory beef and veggies and you’re in heaven. While traditional beef noodle bowls will leave you bloated with a tummy ache, this noodle bowl will leave you lean and happy. It’s all in the noodles. These ones are really zucchini in disguise. Shhhh, don’t tell anyone. Just offer them a delicious bowl and smile slyly to yourself.
Note: I buy thinly sliced rib eye from my local Asian market. It comes both fresh and frozen, and it saves me the time and headache of trying to thinly slice the beef myself. If you are unable to locate rib eye that’s been pre-sliced, then freeze a piece of rib eye and use a mandoline slicer to perfectly and quickly slice it.
½ cup sake
½ cup mirin
½ cup coconut aminos
2 tablespoons pure maple syrup
2 tablespoons fresh ginger, grated
1 pound rib eye steak, thinly sliced
1 head Broccoli
2 teaspoons toasted sesame oil
5 medium zucchini
Combine the sake, mirin, coconut aminos, syrup, ginger, and garlic in a bowl. Mix well. Arrange the sliced rib eye in a shallow pan. Pour half of the marinade over the beef. Save the remaining marinade in a bowl in the fridge.
Bring a large pot of water to boil. Chop the broccoli into florets and slice the carrots. Add the veggies to the boiling water for 5 minutes. Drain the veggies. Place in a large serving bowl.
Place a large skillet over medium-high heat. Add the sesame oil. Add the marinated rib eye and cook, stirring often. Cook the rib eye until all the pink is gone. Drain the skillet and add the cooked meat to the bowl of cooked veggies.
Peel the zucchini. Run the peeled zucchini through a spiral slicer to create long, thin noodles. Add the noodles to the bowl of meat and veggies. Pour the reserved marinade to the bowl and mix well. Serve immediately and enjoy!