A Chinese takeout favorite—beef noodles—cooked with noodles means this is one completely filling meal. And it’s on the table in less than 30 minutes!


  • 1 lb Ground beef
  • 1/3 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 1 tablespoon grated fresh gingerroot
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic, finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 cup carrots, cut into matchsticks
  • 3 green onions, cut into 1-inch long slices on the diagonal
  • ½ cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 10 oz uncooked wide rice noodles, cooked as directed on package
  • 3 tablespoons thinly sliced green onions


  1. Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer cook beef to a plate and drain the fat with paper towel.
  2. In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
  3. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
  4. Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
  5. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.
  6. Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions

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