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Grass Fed Beef & All Natural Vegetables
For the Heart, From the Heart
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Beef Noodle Bowl
Serves 4.  

Marinate beef for as little as 1 hour, or up to overnight. Cooking time is very quick. Serve
alone, or with pickled vegetables or
Kim Chee, and sliced fruits for dessert.

I have written this recipe using one set of ingredients, but the variations are almost as
endless as your imagination. See suggestions for variations, below.

Ingredients
1-1.5 pound grassfed beef skirt steak (other cuts work too, see “Variations”, below)
12 oz. soba (buckwheat) noodles
1/2 pound fresh or frozen snow peas
1/2 pound fresh or frozen asparagus spears
1/2 cup raw or dry-roasted peanuts, chopped
a dash of oriental chili sauce, optional

Marinade Ingredients
3 Tbs. soy sauce
3 Tbs. rice wine
2 garlic cloves, pressed or mashed

Directions
Combine marinade ingredients in a small bowl. Trim beef of any fat. Cut beef into pieces
that will fit easily into your large skillet for cooking later. Lay pieces of beef in a non-
reactive (stainless or glass) bowl, and pour marinade over all. Cover tightly and place in
refrigerator. Allow beef to marinate for as little as one hour, or as much as overnight,
turning occasionally.

When ready to cook and serve, cook noodles according to package directions. Drain; set
aside.

Heat a large skillet to medium. Remove steak from marinade and pat dry, reserving
marinade. Cook steak in skillet until medium-rare, turning once. Remove steak to a cutting
board, and allow to rest for a few minutes.

Add snow peas and asparagus to skillet. Cook to desired tenderness. Add reserved marinade
and chili sauce, if desired, then noodles. Cook and stir until heated through. Remove pan
from heat while you slice the meat thinly across the grain.

Transfer noodles to a serving bowl and top with meat slices. Sprinkle chopped nuts on top,
or allow guests to sprinkle nuts at the table.

Variations
Beefsteak - skirt, flank, round, sirloin tip, boneless chuck, or sirloin are all good steak
choices
    (marinating several hours or overnight mixes flavors and tenderizes meat)
Noodles - we made this dish with regular spaghetti noodles when we couldn’t get soba
Vegetable Combinations - be creative!
   sliced zucchini and onions
   slicked leeks and chinese cabbage
   fresh green beans and bell pepper slices
   carrot coins and sliced leeks