Beef and Broccoli Noodle Bowl

Egg noodles are a good substitution for the pasta.

The ingredient of Beef and Broccoli Noodle Bowl

1. 1 (8 ounce) package penne pasta
2. 3 cups broccoli florets
3. 12 ounces boneless beef chuck, partially frozen
4. 1 tablespoon olive oil
5. 1 onion, cut into 1/2-inch slices
6. 2 cloves garlic, minced
7. 1 tablespoon all-purpose flour
8. u00bc teaspoon salt
9. u00bc teaspoon pitch black pepper
10. 1 (14 ounce) can beef broth
11. u00bc cup tomato cement
12. 1 teaspoon Dijon mustard

The instruction how to make Beef and Broccoli Noodle Bowl

1. Bring a large pot of lightly salted water to a boil; ensue penne and cook, stirring occasionally, until mostly cooked, just about 8 minutes. accumulate broccoli; continue cooking until penne is tender, roughly more or less 3 minutes more. Drain and maintenance warm.
2. Trim beef and slice into thin bite-size strips.
3. Heat oil in a large skillet beyond medium heat. go to beef, onion, and garlic; cook and shake up until onion is sadness and beef is browned, about 5 minutes. cut off surgically remove from heat. stir up in flour, salt, and black pepper.
4. Return skillet to the heat. increase be credited with beef broth, tomato paste, and Dijon mustard. Cook and mix up until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. separate from heat.
5. Divide penne and broccoli in the middle of in the midst of 4 bowls. Spoon beef union more or less top.

Nutritions of Beef and Broccoli Noodle Bowl

calories: 400.6 calories
carbohydrateContent: 55.9 g
cholesterolContent: 39.2 mg
fatContent: 10.2 g
fiberContent: 5.4 g
proteinContent: 23.6 g
saturatedFatContent: 2.8 g
servingSize:
sodiumContent: 683.1 mg
sugarContent: 7.4 g
transFatContent:
unsaturatedFatContent: