Go Back

Beef and Carrot Noodle Bowls

These gluten free, dairy free Beef and Carrot Noodle Bowls are easy to make, kid friendly, and packed with healthy nutrients.
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Keyword: Beef, Dairy Free, Gluten Free, No Sugar Added, Noodle Bowls
Servings: 6
Author: Laura Marzen, RD


  • 1 ½ to 2- pounds boneless beef chuck roast
  • 2 tablespoons toasted sesame oil
  • ½ cup chopped onion
  • 3 cups water
  • 1 cup low-sodium chicken broth
  • 3 tablespoons coconut aminos
  • 1 1-inch piece fresh ginger
  • 1 large carrot
  • 2 cups fresh broccoli florets or trimmed and quartered fresh Brussels sprouts
  • 1 tablespoon peeled, finely chopped fresh ginger
  • ¼ teaspoon crushed red pepper (optional)
  • 2 ½ cups cooked wide rice noodles, cooked basmati rice, or cooked soba noodles* (optional)
  • Chopped fresh cilantro (optional)
  • White and/or black sesame seeds, lightly toasted (optional)


  • Trim fat from beef and discard. Cut beef into 1 ½-inch pieces. In a 6-quart heavy pot cook half the beef in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until beef pieces are well browned, stirring occasionally. Turn heat down to medium if you feel beef is browning too quickly.
  • Using a slotted spoon, remove beef from pot. Add remaining oil, remaining half of beef and the onion to the same pot. Cook 6 to 8 minutes or until beef is well browned, stirring occasionally.
  • Add all beef back to pot along with water, broth, and coconut aminos. Bring to boiling; reduce heat. Simmer, covered, for 40 to 45 minutes or until beef is tender.
  • Meanwhile, peel the carrot. Trim off ends of carrot and discard. Using a vegetable peeler, make long, very thin strips of carrot by peeling the carrot. Turn carrot occasionally so you peel the carrot evenly. When you can no longer get good strips off the carrot, stop peeling. Place the long strips of carrot in a bowl and set aside.
  • Thinly slice the remaining part of the carrot that you didn’t peel. Remove and discard the piece of ginger from the beef mixture. Add the thinly sliced carrot, the broccoli, chopped ginger, and crushed red pepper (if using) to the pot with beef. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes.
  • Stir the very thin carrot strips into the beef mixture. Cook, uncovered, for 2 minutes.
  • To serve, ladle beef mixture into shallow bowls. If desired, add noodles or rice to bowls. Sprinkle with cilantro and/or sesame seeds if desired.


* When choosing soba noodles, make sure to choose a brand that uses 100% buckwheat so they will be gluten free.
Yield: 6 servings (about 1 cup per serving, not including noodles)