High Protein
Smoky Chipotle Desk-to-Dinner Beef & Broccoli Noodles with Quick-Pickled Onion
Warm smoke with a family-friendly chile kick. This recipe brings lean beef, broccoli, and whole-grain noodles together faster than takeout, sequenced for a fast transition from the last meeting to the first bite, with a bright, tangy counterpoint. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 1 lb lean flank steak, thinly sliced across the grain
- 8 oz whole-grain spaghetti or noodles
- 5 cups broccoli florets
- 1 red bell pepper, sliced
- 1 tbsp avocado oil
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 1/2 cup low-sodium beef broth
- 1 tsp smoked paprika
- 1 tbsp minced chipotle in adobo
- 1 lime, juiced
- 1/2 small red onion, thinly sliced
- 2 tbsp red wine vinegar
Make it happen
Directions
- 1
Cook the noodles until just tender. Reserve 1/2 cup cooking water, then drain.
- 2
Toss beef with cornstarch and salt. Sear in avocado oil over high heat for 3–4 minutes; transfer.
- 3
Add broccoli, bell pepper, broth, and flavor ingredients. Cover and steam for 4 minutes.
- 4
Return beef and noodles to the skillet. Toss until the sauce clings, adding cooking water as needed. Finish and serve.
- 5
Toss the onion with vinegar and a pinch of salt; let it stand while the meal cooks, then spoon over the top.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.