It’s hard to believe it’s already fall. With all that has happened this year it somehow feels like both the longest and shortest summer. Here in the South, it stays pretty warm all year long and I love it. I am a summer girl for sure. Even though it might not feel like fall, knowing that it is makes me want to make all pumpkin recipes and broth bowls like this copycat Corelife Eatery bowl. If you watched my stories on Instagram, I made pumpkin cookies this week and they were the perfect way to get in the fall mood! I’ll get that recipe up for you to enjoy here soon but lets get back to this noodle bowl.

Now that I am in fall mode, I am thinking of all of the yummy foods there are to make. This copycat Corelife Eatery recipe is definitely one of my favorites for both the fall and winter.

Corelife Eatery

Corelife Eatery was my favorite place to eat when we lived in Utah. They use good ingredients and have incredible food and homemade lemonades. I love their beet lemonade! It’s definitely a must try if you are in Utah. My two favorite things to get there were their kale caesar salad and their spicy steak and noodle ginger bowl. I love that their food is full of flavor while being so nourishing too! Now that we live too far to go there, I decided to recreate my own version of my favorites and it tastes pretty close to the real thing!

Here’s what’s inside:

Brown rice noodles: You only need 2 oz per serving and it’s still oodles of noodles! I have been loving brown rice noodles lately. I used them in my Caprese Chicken Zucchini Noodles recipe I posted recently and again here in this copycat Corelife Eatery bowl!
Steak: I use the same steak I use for my steak salad recipe. Thin sliced top sirloin but any steak will work. For the recipe, I gave directions on how to cook it in a skillet but you can cook it however you typically cook steak. I have an air fryer so I will usually throw it in there while I am prepping everything else.
Broccoli: The recipe calls for 1 head but all heads are not created equal haha. I just got some in my grocery pickup and it was the smallest head you’ve ever seen, so I am definitely planning on doubling up.
Kale: I love kale. I love it in salads, baked as chips, in waffles, and here in soups. Besides being packed with nutrients, it adds a great touch to this bowl. When I haven’t had kale on hand and made this, I used spinach in place and it was great too.
Carrots: It calls for shredded carrots but a lot of times I don’t have any and thinly slice bell peppers instead or just eliminate it altogether.
Ginger: I love the flavor the fresh ginger adds to this meal. I didn’t like ginger growing up and have grown to love it! Not to mention it has so many health benefits as well.
Bone broth: I love using bone broth for all the nutritional benefits. I’ve used both beef bone broth and chicken bone broth and both work great.

Let’s get cooking!

Copycat Corelife Eatery Spicy Steak and Ginger Noodle Bowl

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Servings 2

Ingredients

1 head broccoli
4 oz brown rice noodles organic
8 oz top sirloin or steak of choice
32 oz beef bone broth
1/2 cup carrots shredded
4-6 tbsp ginger root peeled and chopped
1-2 handfuls kale
galic pepper, salt

Instructions

Peel and chop ginger into small bits.
Add ginger to a large pot and add 2 cups of water. Bring to a boil. Let boil for 10 minutes.
After that has boiled for 10 minutes, start the steak. Heat a skillet to medium-high heat. Coat lightly with olive oil then add steak.
Sprinkle steak with garlic pepper seasoning. Cook about 6-7 minutes, flipping halway through. Let steak rest.
While the steak is cooking, add the bone broth and rice noodles to the boiling pot. Let noodles boil about 5-6 minutes then add in the carrots, kale, and broccoli. Let boil another 2-3 minutes or just until broccoli is slightly tender.
Slice steak into bite sized pieces.
Separate into two bowls and top with steak. Add salt and pepper to taste.