High Protein
Make-Ahead Lemon Herb Beef & Broccoli Noodles with Roasted Chickpeas
For nights that call for something make-ahead, this recipe brings lean beef, broccoli, and whole-grain noodles together faster than takeout. Bright citrus and garden herbs, balanced by extra plant protein and texture.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat 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 lemon, zested and juiced
- 2 tsp dried oregano
- 2 tbsp chopped parsley
- 1 can chickpeas, rinsed, drained, and patted dry
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
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Recipe makes 6 servings. Values are planning estimates, not medical advice.