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bowl with noodles, meat and vegetables overhead picture.

Ginger and Spring Onion Beef

Aromatic ginger and spring onion beef served over noodles, this bowl is really quick and delightful, not to mention quite figure-friendly.
Course Asian and Indian Recipes
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 540kcal
Author Adina


  • 2 cups vegetable broth
  • 8 tablespoons soy sauce
  • 4 tablespoons dry sherry
  • 4 teaspoons Chinese 5-spice powder
  • 1 large piece of ginger
  • 4 large garlic cloves
  • 5 large green onions
  • 1 lb beef flank or sirloin steak
  • 7 oz sugar snap peas
  • 1 cup corn from a can or frozen
  • 7 oz rice noodles
  • 1 teaspoon sesame oil
  • 1 tablespoon roasted sesame seeds


  • Mix the vegetable broth, soy sauce, sherry, Chinese 5-spice powder, grated ginger, and grated garlic in a larger pan. Bring to a boil and simmer for about 3 minutes.
  • Chop: In the meantime, cut the onions into pieces, about 2,5 cm/ 1-inch pieces and the beef into long thin strips.
  • Cook: Add the green onions to the pan and cook for 2 minutes, add the beef, and continue cooking for 3 minutes. Next, add the sugar snap peas and corn and cook for another 4 minutes or so until the meat and the sugar snap peas are tender.
  • Cook noodles: In the meantime, cook the rice noodles according to the packet's instructions, I had to soak mine for 5 minutes in boiling water. Drain and stir in the sesame oil.
  • Serve: Divide the noodles between 4 deep bowls and spoon over the beef and vegetables. Divide the remaining broth between the bowls. The dish is quite soupy, so be sure to use deep bowls. Sprinkle with the roasted sesame seeds and serve.



Serving: 1bowl | Calories: 540kcal | Carbohydrates: 34g | Protein: 39g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Cholesterol: 98mg | Sodium: 2251mg | Fiber: 6g | Sugar: 5g