Asian Essentials: Beef & Mushroom Noodle Bowl

Andy Anderson !


This is a yummy dish that is great served hot, or cold. The sauce combines the flavor elements of sweet, sour, and spicy. I have eaten this warm, on a cold Winter’s day, and I have put it into my Bento box, and taken it with me when doing a plein air painting out by the lake. Either way it is delicious.

So, you ready… Let’s get into the kitchen


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top



  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    sesame oil
  • 8 - 10 oz
    steak, cut into thin strips
  • 1 - 2 Tbsp
    grapeseed oil, for sautéing
  • 2 c
    chicken stock, not broth
  • 1 Tbsp
    arrowroot powder
  • 2 clove
    garlic, minced
  • 1 Tbsp
    fresh ginger, minced
  • 1/2 c
    scallions, chopped
  • 8 oz
    mushrooms, stemmed and sliced
  • 1 Tbsp
    tamari sauce, or liquid aminos
  • 1 Tbsp
    rice wine vinegar, unflavored
  • 2 tsp
    sesame oil
  • 1 tsp
    coconut sugar

  • ·
    hot chili oil, for a bit of heat, served on the side
  • ·
    additional tamari sauce, served on the side
  • ·
    yakisoba noodles, or ramen noodles, for serving
  • ·
    sesame seeds, for garnish
  • ·
    green onions, sliced, for garnish

How to Make Asian Essentials: Beef & Mushroom Noodle Bowl


  2. Some of the beef cuts that are good for stir frying are: sirloin, tri-tip, rib eye, tenderloin, blade, and chuck.
  3. For this recipe, I selected a variety of mushrooms, consisting of shitake, cremini, and oyster. However, you can choose any mushrooms you desire.
  4. Gather your Ingredients (mise en place).
  5. Thinly slice the beef, toss with the tablespoon of olive and sesame oil, and place in the fridge, for about an hour.
  6. Whisk the arrowroot powder into the chicken stock, and reserve.
  7. Place a pan, or wok, over high heat, and add the 2 tablespoons of grapeseed oil. Then, add the beef, and sauté, until brown and crispy, about 3 – 4 minutes.
  8. Chef’s Note: If you have a small pan, you might have to do this in two batches.
  9. Remove the beef from the pan, and reserve.
  10. Chef’s Tip: To keep the beef warm, while you are finishing up the recipe, heat up your oven to its lowest setting, place the cooked beef in a small, covered dish, and keep in the preheated oven until needed.
  11. Return the pan to the stovetop, and reduce the heat to medium.
  12. Chef’s Note: See all those brown bits on the bottom of the pan? Those are called fonds, and when dissolved back into the sauce they help to give it an amazing flavor. So, as you are adding the other ingredients, use a spatula, or wooden spoon to scrape up those bits.
  13. Add the ginger, garlic, and scallions, then sauté for 1 minute.
  14. Add the mushrooms, and continue to sauté, until softened, about 2 – 4 minutes.
  15. Add the tamari sauce, rice wine vinegar, sesame oil, and coconut sugar, and stir until combined, about 1 minutes.
  16. Add the reserved chicken stock/arrowroot powder to the pan.
  17. Bring up to the simmer,
  18. Cook until the sauce begins to thicken, and turns a nice golden brown, about 7 – 9 minutes.
  20. Place some noodles into a bowl (you could also serve it with rice), place the beef on top, and then add a few spoons of that yummy mushroom sauce. Garnish with some toasted sesame seeds, or green onions, if using. Enjoy.
  21. Keep the faith, and keep cooking.

Printable Recipe Card

About Asian Essentials: Beef & Mushroom Noodle Bowl

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Dietary Needs: Dairy Free
Other Tag: Quick & Easy

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