Honey Garlic Beef Noodle Bowl

By Booper-2

Ingredients

• 2 cups (500 mL) milk, divided
• 3 tbsp (45 mL) each liquid honey and soy sauce
• 2 tbsp (30 mL) all-purpose flour
• 3 to 4 cloves garlic, minced
• 1 tbsp (15 mL) butter, divided
• 1 lb (500 g) boneless beef grilling steak, cut into thin strips
• 2 1/2 cups (625 mL) reduced-sodium beef broth or stock
• 8 oz (250 g) spaghetti, broken in half
• 2 cups (500 mL) baby carrots, sliced in half crosswise
• 1 pkg (8 oz/225g) sugar snap peas (about 2 cups/500ml)
• 1 can (14 oz/398ml) baby corn, drained and rinsed
• 1 tsp (5 mL) rice or white vinegar
• 1 green onion, sliced

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from dairygoodness.ca

Preparation

Step 1

In a measuring cup or bowl, whisk together 1 cup (250 ml) of milk, honey, soy sauce, flour and garlic to taste; set aside.

Heat a large pot over medium-high heat; melt half the butter. Brown beef in two batches, for about 2 min, adding remaining butter; transfer beef to a bowl.

Increase heat to high and stir in beef stock and remaining milk; scraping up brown bits stuck to the pot; bring to a simmer, stirring often. Stir in pasta and carrots; reduce heat and simmer gently, stirring often, for about 8 min or until pasta is almost tender.

Whisk milk mixture and stir into pot with sugar snap peas, baby corn and beef with any accumulated juices. Increase heat to high and cook, stirring for about 5 min or until vegetables are tender-crisp and sauce has thickened slightly. Stir in rice vinegar. Serve sprinkled with green onions.