Beef & Broccoli Orange Stir-Fry Over Soba Noodles

Cover recipe- Clean Eating,  Beef & Broccoli Stir-Fry over Soba Noodles: March/April 2010

While shopping in one of my favorite grocery stores here in New Mexico – Sunflower Farmer’s Market – Clean Eating Magazine, a magazine that I had never heard of before, caught my eye. It boasted a Skinny Stir-Fry costing only $1.62 per serving. The cover recipe photo looked beautiful and delicious- Beef and Broccoli Orange Stir-Fry Over Soba Noodles– full of veggies, noodles, and steak with a nice orange soy sauce.

I had never had Soba Noodles before, and we’ve been enjoying a lot of Asian dishes lately, but mostly on rice. I tossed the magazine in my cart and headed to check out hoping for a great new dish to add to my repertoire.

So…was the recipe a keeper or did it bomb? Read on for my notes and thoughts below.

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Beef and Broccoli Orange Stir-Fry Over Soba Noodle

Yield: 6 servings

Prep Time: 30 min

Cook Time: 30 min


12 oz soba noodles
Olive oil cooking spray
1 lb lean round steak, pounded to 1/4 inch thick and sliced thin in strips
1/2 cup white onion diced
2 cups fresh broccoli florets, separated into bite size pieces
1/2 red bell pepper, julienne cut
3 tablespoon  low sodium tamari soy sauce
juice 1 medium orange
1 tablespoon orange zest
2 cloves garlic, minced
2 teaspoons raw organic honey
2 teaspoons whole wheat flour


1.  Cook noodles according to package directions. Drain and set aside.
2.  Heat large nonstick or cast-iron skillet over high heat for 1 min. Reduce heat to medium-high, mist pan with cooking spray and saute steak for about 5 minutes or until cooked through. (For medium doneness, the steak will still be slightly pink in the middle.) Remove steak, leaving juices in the pan.
3.  Mist same pan again with cooking spray. Add onion, broccoli and pepper and sauteover medium-high heat for about 5 minutes until cooked through.
4.  In a medium bowl whisk together soy sauce, orange juice, zest, garlic and honey.
5.  Add steak back in to vegetables and pour in soy sauce mixture. Saute steak and vegetables over medium-high heat for about 2 minutes, then whisk in flour to thicken, about 2-3 minutes. Add noodles to pan and cooked until warmed about 3 more min. Remove from heat and serve.


*There is no salt or pepper in the recipe and it uses low sodium tamari soy sauce. I would probably salt and pepper the steak next time, and maybe even give it a tablespoon of soy sauce to marinate in for a few minutes before it is cooked.
*Next time I'd also add a couple teaspoons of fresh grated ginger for additional flavor.
*I'd also probably cook the noodles during the last step of the recipe so they wouldn't be sitting waiting while you make the rest of the recipe. Soba noodles seem to over cook easily, and just those few extra minutes of sitting warm in the strainer made them a tad too soft for me.

SourceClean Eating, March/April 2010

The results:

This recipe was just okay for us. I don’t think I’d make it again as is because there are so many other delicious recipes in the world. I think with a few changes it could be much, much better. After all, the ingredient list looks delicious and they’re all good flavor matches for each other. It certainly has the potential to be a delicious, colorful meal. My biggest complaint is the noodle to vegetable and meat ratio. 12 ounces of pasta is way too much for the amount of vegetables. I would bump the soba noodles down to 8 ounces and use a full red bell pepper instead of just half. Because there were so many noodles and not so much of the rest of the dish, it was really hard to mix it up well. It was just a sticky mess of noodle for me. After I managed to stir it up we ended up taking extra meat and veggies out of the bowl to put on our plates.

Did this recipe deserve the cover spotlight?

Yes and no. It’s colorful and has great ingredients going on, but I think it needs a few improvements to be truly deserving. The cover photo was  definitely doctored up to look as great as it does on the cover. Ours was not nearly as appetizing-looking!

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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8 Responses to “Beef & Broccoli Orange Stir-Fry Over Soba Noodles”

  1. 1

    Jen @ My Kitchen Addiction — March 29, 2010 @ 4:04 pm

    Loved seeing Katie featured on Culinary Covers!! I have been eyeing up this recipe… I love Clean Eating! I definitely agree on the vegetable to pasta ratio, and I think it’s safe to assume that most pasta dishes are doctored up quite a bit for photo purposes!

  2. 2

    Alisa-Foodista — March 31, 2010 @ 10:01 am

    Looks like you did a really great job with this! It looks delicious!

  3. 3

    mary — March 31, 2010 @ 2:02 pm

    This is my second issue of clean eating. After attempting a few recipes from January/February issue I realize that they don’t use salt or much seasoning in any of the recipes. Most of the recipes are great but they just need a little something more to jazz the flavor up. Thanks for the review!

  4. 4

    Aggie — April 1, 2010 @ 4:42 pm

    What a beautiful meal! I absolutely LOVE that magazine!

  5. 5

    Q. — April 5, 2010 @ 4:31 pm

    I don’t understand why “healthy” recipes are so bad! I am a fitness instructor/working to become a personal trainer and also LOVE to cook, but I would definitely NOT like this recipe based on your review! No seasonings?! Come on. There are plenty of healthful, natural seasonings we can use to kick things up a notch! No excuse for blandness!

  6. 6

    Katie @ goodLife {eats} — April 5, 2010 @ 4:46 pm

    Q. – I totally agree. Fresh ginger would have added a lot to the recipe. A little salt and pepper can go a long way and isn’t bad.

  7. 7

    Debbie — April 12, 2010 @ 12:20 pm

    My husband and I just tried this recipe with the following modifications and thought it was really good:
    1. Yes! Add a tablespoon of grated fresh ginger root
    2. Substitute the whole-wheat flower with a big teaspoon of cornstarch and whisk it into the soy sauce mixture before pouring it onto the vegetables and meat.
    3. I used Kikkoman regular soy sauce and salted the boiling water of my soba noodles.
    3. I wish we had used the entire pepper too, and more broccoli, less meat, and fewer noodles. We probably could have stirred in some freshly sliced mushrooms or water chestnuts too.
    4. Season with freshly ground black/red/white pepper trio. Yum.

  8. 8

    sarah — October 19, 2010 @ 4:26 pm

    Does anyone have the calorie information on this dish??
    p.s it’s amazing!

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