Some nights, you just want a meal that sticks to your ribs without feeling like a chore to prepare. This High Protein Beef and Noodles dish is exactly that kind of comfort—hearty, nourishing, and surprisingly straightforward. It’s the kind of food that fills the kitchen with inviting aromas and settles your mind after a busy day.
I remember one evening when I was halfway distracted by a phone call while stirring the noodles. The scent of garlic and thyme was so enticing that I almost forgot about the conversation. The sizzle of the lean beef mingling with the onion and spices kept me grounded, though. It’s funny how food can anchor you like that, even when your thoughts are elsewhere. Somewhere between the bubbling broth and that quick sprinkle of fresh parsley, the kitchen felt like the coziest corner of the world, imperfections and all.
Why You’ll Love It:
- High in protein, making it a solid choice for a filling dinner.
- Combines simple ingredients into a rich, flavorful dish without complicated steps.
- The sauce is gently spiced but not overpowering, so it suits a variety of palates.
- It’s simple — and that’s kind of the point. Sometimes you just want good food without fuss.
If you’re worried about timing, this meal comes together in under 40 minutes, so it’s a good candidate for weeknight cooking when time feels short but hunger is real.
PrintHigh Protein Beef and Noodles
A hearty and nutritious high-protein meal featuring lean ground beef and egg noodles, perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
12 ounces lean ground beef (90% lean)
8 ounces egg noodles
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup low-sodium beef broth
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
While the noodles cook, heat olive oil in a large skillet over medium-high heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the lean ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in the beef broth, soy sauce, Worcestershire sauce, black pepper, salt, dried thyme, and crushed red pepper flakes.
Reduce heat to medium and simmer for 5 minutes to allow flavors to meld and sauce to slightly thicken.
Add the cooked egg noodles to the skillet and toss gently to combine and heat through, about 2 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.
Kitchen Notes: I usually use a large skillet for this because it gives me enough space to brown the beef evenly without crowding. If you’re serving it up for a crowd, doubling the recipe is doable, though you might want to split the cooking between two pans. Leftovers reheat well and can easily turn into a quick lunch. I’ve toyed with swapping in different herbs, like rosemary instead of thyme, but the thyme feels just right here. Adding a splash of cream or a handful of sautéed mushrooms could be nice if you’re feeling a little fancy, though I haven’t tested those tweaks much.
FAQ:
Can I use a different type of noodle? You can, but egg noodles hold up nicely with the beef and sauce. Other pasta might change the texture or cooking time.
Is this dish spicy? There’s just a hint of heat from the crushed red pepper flakes, but it’s subtle and easy to adjust or omit.
How long can I store leftovers? Up to three days in an airtight container in the fridge works best.
Ready to give this a go? Scroll down, save it for later, or print it out and dive in. Your next satisfying dinner is just a few steps away.