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Roasted Beef and Autumn Vegetable Noodle Bowl

A hearty one-pan dish featuring succulent roasted beef and seasonal vegetables served over a bed of noodles, perfect for a cozy October evening.

One-pan
Prep 20m · Cook 40m · Total 1h
11 ingredients

As the leaves change and autumn's bounty comes in, this recipe honors the importance of community and resilience, reflecting on the strength found in shared meals. The vibrant colors of roasted root vegetables and the rich flavor of beef symbolize sustenance and togetherness. Inspired by the notion of unity and support during challenging times, this dish serves as a reminder of the power of connection, especially in the face of adversity. Inspired by A Lesson From the German Resistance That Applies Today and L.A. County Declares State of Emergency Over Immigration Raids.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a large bowl, toss the beef strips, carrots, and Brussels sprouts with olive oil, salt, black pepper, and thyme until evenly coated.
  3. Spread the mixture on a baking sheet and roast for 25-30 minutes, or until the vegetables are tender and the beef is cooked to your liking.
  4. Meanwhile, cook the egg noodles according to package instructions, then drain and set aside.
  5. In a small bowl, mix together the soy sauce, honey, and grated ginger to create the sauce.
  6. Once the beef and vegetables are roasted, combine them with the noodles in a large bowl, drizzle with the sauce, and toss to combine.
  7. Serve warm, garnished with extra thyme if desired.