A new hannaford.com is coming soon! To bring you this new experience, the site will be unavailable starting 7PM on 8/20 until the new site is live on 8/21. Hannaford To Go pickup will be unavailable from 6PM 8/20 through 8/21. Please direct any questions or concerns to our Consumer Relations Department at 1-800-213-9040.
Hannaford homepage

Print This Recipe

Teriyaki Beef and Noodle Bowl

Get Ready

Servings: Serves 4

Cook Time: 30 minutes

Prep Time: 25 minutes


1 lb. Taste of Inspirations Beef Sirloin, trimmed of visible fat
3 tablespoon Teriyaki sauce
2 tsp. organic canola oil
2 teaspoon Toasted sesame oil
12 oz Broccoli Slaw
1 each Medium red bell pepper, thinly sliced
1/2 onion, thinly sliced
1 tablespoon Minced garlic
1/8 teaspoon Black pepper, freshly ground
4 (14.5-oz.) cans beef broth
4 oz. organic whole wheat spaghetti, broken into 3-inch pieces
2 each Medium scallions, trimmed and thinly sliced


1. At least an 1 hour (and up to 6 hours) before mealtime, place trimmed sirloin and teriyaki sauce into a gallon sized zip top plastic bag. Flip the bag a few times to ensure meat is covered with sauce. Place bag of meat in refrigerator until you're ready to cook.
2. When ready to cook, remove sirloin from refrigerator and let it warm a bit on counter. Move oven rack to highest position and preheat broiler to high.
3. In a stock pot, over medium heat, warm canola and sesame oils. When oils are hot, add broccoli slaw, red pepper, onion, garlic, and black pepper. Cook, stirring, for about 5 minutes or until broccoli slaw is tender and bright green. Transfer vegetables to a bowl and set aside.
4. Return pot to heat, add broth, and bring to a boil over medium high heat. When broth is boiling, add broken spaghetti pieces and cook until just tender, about 12 to 15 minutes.
5. While waiting for broth to boil, broil meat until almost cooked through (still pink in center), about 8 to 10 minutes. When steak is cooked, transfer to a cutting board and let cool 5 to 10 minutes, then cut beef on the diagonal into 1/4 inch thick slices; set aside.
6. Add vegetables back to pot with spaghetti; stir and heat through. To serve, use tongs to divide vegetables and spaghetti among four bowls. Top each portion with some of the beef, dividing it evenly among bowls. Ladle broth over each portion and garnish with scallions.
Source: Hannaford fresh Magazine, May - June 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 390 kcal (20%)
Calories from Fat 126
Total Fat 14 g (22%)
Saturated Fat 4 g (18%)
Cholesterol 65 mg (22%)
Sodium 1190 mg (50%)
Total Carbohydrates 35 g (12%)
Dietary Fiber 6 g (24%)
Protein 31 g (52%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

send to printer