Garlic Beef and Mushroom Egg Noodle Skillet
A cozy meal-prep skillet with extra lean ground beef, mushrooms, onions, and tender egg noodles in a light garlic-soy sauce. It is a simple, comforting option that reheats well for lunches or quick dinners.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 120 g Beef Broth
- 1 g Black Pepper
- 7 g Canola Oil
- 50 g Carrot
- 90 g Egg noodles
- 150 g Extra Lean Ground Beef
- 60 g frozen peas
- 6 g Garlic
- 1 g Salt
- 18 g Soy Sauce
- 120 g White Mushroom
- 60 g Yellow Onion
Instructions
- Cook the egg noodles in salted water until just tender, then drain and set aside.
- Heat the canola oil in a large skillet over medium-high heat. Add the onion and carrot, then cook until the onion softens.
- Add the mushrooms and cook until they release their moisture and begin to brown.
- Add the garlic and extra lean ground beef. Cook, breaking up the meat, until the beef is no longer pink.
- Stir in the soy sauce, beef broth, black pepper, and salt. Simmer for a few minutes to build flavour.
- Add the peas and cooked noodles, then toss everything together until evenly coated and heated through.
- Divide into portions for meal prep containers and let cool before refrigerating.