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Peppered Beef Noodle Bowl with Asparagus

4 servings


No Added Sugars

Nutritional Facts Per Serving

22.10 g
10.95 g
3.13 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 248
  • Fat 13.04 g
    • Saturated   3.84 g
    • + Trans 
  • Cholesterol 47 mg
  • Sodium   732 mg
  • Carbohydrate 10.95 g
    • Fibre   3.13 g
    • Sugars  
  • Protein 22.10 g
    • Vitamin A 24 %
    • Vitamin C 58 %
    • Calcium 10 %
    • Iron 21 %


Bring a large pot of water to a boil. Preheat grill to medium-high. Brush steak with the oil. Rub and press the black pepper into the steak; season with salt. Grill 3 to 4 minutes per side, until rare to medium-rare in doneness. (Cook steak a few minutes longer if you prefer it more cooked.) Set steak on a plate and rest 5 minutes.

Combine stock, garlic, ginger, soy sauce, sesame oil and red pepper in a second pot and bring to simmer. Meanwhile, cook noodles in the boiling water 2 minutes, or until just tender. When simmering, add asparagus to stock mixture and cook 2 minutes.

When cooked, drain noodles well and divide among 4 wide, shallow soup bowls. Thinly slice steak, widthwise, and distribute on top of noodles. Ladle in the stock mixture and serve.

Note: To coarsely crack black peppercorns, use the coarsest setting on your pepper grinder. You can also coarsely crack it by setting whole peppercorns on a cutting board. Set a heavy skillet over the peppercorns; roll it back and forth while pressing, which will coarsely crack the peppercorns.

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