I absolutely love Asian-inspired cooking. I don’t claim to be an expert or proficient in any one cuisine, but I love the flavors that are common across the various regional cuisines (sesame, soy sauce, ginger) and the way it is so easy to mix and match your favorite veggies and proteins to create a healthy, quick meal.
For these bowls, I used thinly shaved beef from Trader Joe’s, however it is available in the meat department at most grocery stores. You could easily substitute the beef with chicken, shrimp, or tofu if you prefer. I chose all raw, green veggies: baby zucchini, cucumbers, and green onions which stayed crisp in the miso broth, rather than getting soggy from being cooked.
Speaking of broth, I chose miso broth, also from Trader Joes. You could use veggie, beef, chicken, or seafood broth but I prefer the flavor of miso in this recipe because it really helps to enhance the flavors of the veggies and beef and goes nicely with ginger and soy sauce.
I also added some blistered shishito peppers to my bowl. I’m on a big shishito pepper kick lately. They say 1 in 8 are hot, so when you get a hot one, it’s like winning the lottery. Super easy to prepare, I just sear them on high with a splash of olive oil until the blister on each side, then sprinkle with coarse sea salt. They are a great snack, a fun side dish, and go great with both Asian inspired dishes as well as Mexican and Southwestern fare.
Don’t forget the secret sauce! Fish sauce adds that special flavor that really makes your Asian dishes stand out. A little goes a long way, so don’t go crazy; a few drops is sufficient. And finally, I topped our bowls with Trader Joe’s “Everything But The Bagel” seasoning, sprinkling it on the veggies to give them a little extra flavor, however plain sesame seeds work, too.
I served our bowls with Trader Joe’s Spring Rolls and my favorite sweet chili sauce.
Asian Beef Rice Noodle Bowls
Makes 2 servings
1 pound shaved beef, or very thinly sliced beef patted dry
1/4 cup soy sauce
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 tsp fish sauce
1 teaspoon honey
1 cup baby zucchini, sliced
1 cup English cucumber, sliced
1 green onion, minced
1/2 avocado, thinly sliced
1 tablespoons cilantro
7 oz rice noodles (approximately half a package), cooked according to package directions and rinsed
1 container miso broth
2 tablespoons canola oil
Sesame seeds or Everything but the Bagel seasoning, if desired
Blistered Shishito Peppers (optional) – see note above
Whisk the soy sauce with the ginger, garlic and onion powders, fish sauce, and honey in a small bowl. Place the beef in a shallow pan and pour the soy sauce mixture over the top, using the back of a spoon to make sure it coats all of the meat. Cover and place in the refrigerator to marinate for 1-4 hours. Remove from the refrigerator 30 minutes before preparing.
While the noodles are cooking, cut up the veggies and set aside on a cutting board or plate. Heat the miso broth to a gentle rolling boil, then reduce heat and keep warm until ready to serve. Heat the oil in a large skillet or wok and add the meat to the pan, cooking quickly over high heat until no longer pink.
Assemble the bowls: Place a serving of the noodles in each bowl, top with beef and zucchini, then pour 1 cup of hot broth on top of each bowl. Arrange the avocado, cucumbers, green onions, and cilantro on top and sprinkle with sesame seeds, if desired.