Beef and Broccoli Noodle Bowl recipe
All Recipes Main Dish Recipes Bowls
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 caloriescarbohydrate: 55.9 gcholesterol: 39.2 mgfat: 10.2 gfiber: 5.4 gprotein: 23.6 gsaturatedFat: 2.8 gservingSize: -sodium: 683.1 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Beef and Broccoli Noodle Bowl
Directions
-
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.
Trim beef and slice into thin bite-size strips.
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.
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.
Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.