Some dinners just feel like they wrap you up in a cozy blanket. This high protein beef and noodles recipe is exactly that kind of meal—rich, satisfying, and surprisingly quick to pull together on a weeknight when you’re juggling a million things. The tender beef mingles effortlessly with the soft egg noodles, while earthy mushrooms and bright broccoli add layers that keep each bite interesting.
I remember the first time I made this—it was one of those evenings where I started cooking, then got distracted halfway through by a phone call that lingered longer than I expected. I barely noticed the aroma filling the kitchen, the sizzle of garlic and onions, or the gentle simmer of the sauce until I hung up and came back to the pan. Somehow, even with that little interruption, the dish came out just right—comforting but not heavy, flavorful but not complicated. It’s the kind of recipe where a small distraction doesn’t ruin the magic; it just adds a bit of real life to the process.
- Combines lean beef and egg noodles for a balanced, protein-rich meal that feels hearty without being overwhelming
- Includes fresh vegetables for added texture and a pop of color, making it look as good as it tastes
- Simple enough to prepare on a busy night, though it’s not the fastest dish ever—worth the wait
- The sauce is savory and layered but doesn’t require a dozen ingredients or complicated steps
If you’re someone who appreciates meals that bring a little extra to the table without a ton of fuss, this recipe fits the bill. It’s satisfying and full of flavor, yet approachable enough to make on a Wednesday after work or a laid-back weekend night.
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High Protein Beef and Noodles
- Total Time: 35 minutes
- Yield: 4 1x
Description
A hearty and nutritious high protein beef and noodles dish packed with tender beef strips and egg noodles, perfect for a satisfying meal.
Ingredients
12 ounces lean beef sirloin, thinly sliced
8 ounces egg noodles
2 tablespoons olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 cup low sodium beef broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1/2 teaspoon salt
1 cup sliced mushrooms
1 cup chopped broccoli florets
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned but not fully cooked through. Remove beef from skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet. Sauté the onion and garlic for 2-3 minutes until softened and fragrant.
Add the sliced mushrooms and chopped broccoli florets to the skillet. Cook for 4-5 minutes until vegetables are tender.
Return the beef to the skillet. Stir in the beef broth, soy sauce, Worcestershire sauce, salt, and black pepper. Bring to a simmer and cook for 3-4 minutes until beef is cooked through and sauce slightly thickens.
Add the cooked egg noodles to the skillet. Toss everything together gently to combine and heat through for 1-2 minutes.
Remove from heat and sprinkle chopped fresh parsley on top before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Don’t worry if you don’t have a fancy pan or specialized tools—this recipe comes together easily in a regular skillet and a pot for the noodles. Serving it with a simple side salad or crusty bread can round out the meal nicely, though it’s filling enough on its own. I’ve tried swapping out the broccoli for green beans or the mushrooms for bell peppers, and each version brings a slightly different but equally tasty twist. Sometimes I add a pinch of chili flakes if I’m feeling adventurous, though that’s not for everyone.
FAQ
Can I use a different type of noodle? Sure, though egg noodles really soak up the sauce in a way that’s hard to replicate. If you try something else, just watch the cooking time to keep from overcooking.
Is this recipe good for meal prep? Absolutely. It stores well in the fridge and reheats nicely. Just be gentle when reheating to keep the beef tender.
Can I make it vegetarian? I haven’t tried it myself, but swapping beef broth for vegetable broth and omitting the meat could work, especially if you add a hearty plant-based protein.
When the day demands something filling but not complicated, this high protein beef and noodles dish has been my go-to. Give it a try next time you need a meal that feels like a little win in the kitchen.