Asian Peanut Beef Noodles Recipes

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ASIAN PEANUT BEEF & NOODLES



Asian Peanut Beef & Noodles image

Make and share this Asian Peanut Beef & Noodles recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 lb spaghetti, broken in half, uncooked
1 1/2 cups sugar snap peas
1/2 cup red pepper, strips
1/4 cup Catalina dressing
1/2 lb well-trimmed boneless beef top sirloin steak, cut into thin strips
1 tablespoon peanut butter
1 tablespoon light soy sauce
2 green onions, sliced
1/4 cup chopped dry roasted peanuts

Steps:

  • Cook spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 minute of the spaghetti cooking time.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 minute or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 minute or until sauce thickens.
  • Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

Nutrition Facts : Calories 877.3, Fat 51.8, SaturatedFat 12.1, Cholesterol 76, Sodium 1098.2, Carbohydrate 66.3, Fiber 8.8, Sugar 11.4, Protein 41.3

BEEF PAD THAI WITH PEANUT SAUCE & ASIAN NOODLES



Beef Pad Thai With Peanut Sauce & Asian Noodles image

I took two different recipes here & combined them. However - some of both of these recipes ingredients didn't quite give enough flavor to the dish. Thus, I have experimented with some flavors I believe work very nicely here and the result is quite good indeed. My husband, (who is a very picky eater by the way), couldn't get enough.

Provided by stephanierndos

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 cup dry roasted peanuts
1/3 cup water
1 garlic clove, minced
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes (more or less to taste)
2 tablespoons asian fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
1/2 teaspoon tahini paste
1 teaspoon red chili sauce (more or less to taste)
1 teaspoon lime juice
lime zest
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger (you can find this in the oriental section of your grocery store) or 1 teaspoon sliced ginger in a jar (you can find this in the oriental section of your grocery store)
2 garlic cloves, minced
3 -4 tablespoons teriyaki sauce
1 cup cremini mushrooms, sliced or 1 cup shiitake mushroom
1 onion, sliced small onion, into long thin slices work best
1 lb lean beef steak, cut crosswise into 1/4 inch strips (such as sirloin tip or flank)
1/4 cup chopped dry roasted peanuts
1/4 cup chopped scallion (3-4 scallions, white & green parts)
8 ounces soba noodles, noodes or 8 ounces whole-wheat spaghetti

Steps:

  • Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
  • Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
  • Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Nutrition Facts : Calories 987.3, Fat 60.1, SaturatedFat 13.2, Cholesterol 76, Sodium 2945.6, Carbohydrate 71.1, Fiber 8.8, Sugar 13.1, Protein 46.8

BEEF AND NOODLES IN THAI PEANUT SAUCE



Beef and Noodles in Thai Peanut Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

8 ounces somen or soba noodles or whole-wheat spaghetti
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger
2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 1/4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch-thick strips
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped scallions (white and green parts)

Steps:

  • Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
  • Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
  • Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

THAI PEANUT NOODLE AND BEEF SKILLET



Thai Peanut Noodle and Beef Skillet image

Peanut flavored noodle and ground beef skillet - perfect for an Asian cuisine dinner that can be made ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

8 oz uncooked spaghetti
4 medium carrots, thinly sliced (2 cups)
8 oz fresh sugar snap peas
1 can (14 oz) coconut milk (not cream of coconut)
1 tablespoon packed brown sugar
2 to 3 teaspoons Thai red curry paste
1 tablespoon soy sauce
1/2 cup crunchy peanut butter
2 tablespoons lime juice
1 lb lean (at least 80%) ground beef
1 tablespoon grated gingerroot
1/2 teaspoon salt

Steps:

  • In 5- to 6-quart Dutch oven, cook spaghetti as directed on package, adding carrots and peas during last 5 minutes of cooking time. Rinse with cold water; drain and set aside.
  • In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave on High 2 minutes or until hot. Add lime juice; stir with wire whisk until smooth. Set aside.
  • In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in gingerroot and salt; cook 1 minute longer.
  • Stir in reserved spaghetti, vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.

Nutrition Facts : Calories 620, Carbohydrate 51 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 12 g, TransFat 1/2 g

ASIAN PEANUT NOODLES WITH BEEF FOR TWO



Asian Peanut Noodles with Beef for Two image

Toss snap peas and fresh peppers with steak for these Asian peanut noodles. Asian Peanut Noodles with Beef for Two is a great dish for you and your honey.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 30m

Yield 2 servings

Number Of Ingredients 9

1/4 lb. spaghetti, uncooked, broken in half
1-1/2 cups sugar snap peas, trimmed
1/2 cup red pepper strips
1/4 cup KRAFT Lite CATALINA Dressing
1/2 lb. well-trimmed boneless beef sirloin steak, cut into thin strips
1 Tbsp. creamy peanut butter
1 Tbsp. lite soy sauce
2 green onions, sliced
1/4 cup chopped dry roasted peanuts

Steps:

  • Cook spaghetti in large saucepan as directed on package, omitting salt and adding snap peas and pepper strips to the boiling water for the last 2 min.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened and meat is done.
  • Drain spaghetti mixture. Add to meat mixture; mix lightly. Stir in onions; sprinkle with nuts.

Nutrition Facts : Calories 710, Fat 28 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 43 g

ASIAN BEEF WITH NOODLES



Asian Beef with Noodles image

Peanut butter, soy sauce and a surprise ingredient, Catalina dressing, make the yummy base to Denise's Asian Beef with Noodles. Kids of all ages will love this fun way to serve spaghetti. -Denise Patterson, Bainbridge, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked spaghetti, broken in half
3 cups fresh sugar snap peas
1 cup julienned sweet red pepper
1/2 cup Catalina salad dressing
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1/2 cup thinly sliced green onions
1/2 cup dry roasted peanuts

Steps:

  • In a large saucepan, cook spaghetti according to package directions, adding the snap peas and pepper during the last 2 minutes of cooking; drain., Meanwhile, in a large skillet, heat salad dressing over medium-high heat. Add beef; cook for 8-10 minutes or until meat reaches desired doneness. Add peanut butter and soy sauce; cook for 2 minutes or until thickened. Stir in the spaghetti mixture and onions; sprinkle with peanuts.

Nutrition Facts : Calories 461 calories, Fat 20g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 728mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

FAST & EASY ASIAN PEANUT BEEF & NOODLES FOR TWO



Fast & Easy Asian Peanut Beef & Noodles for Two image

Peanut butter is the key to the Asian-inspired flavor in this quick and easy beef and noodles skillet dish for two.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 2 servings, 2-1/4 cups each

Number Of Ingredients 9

1/4 lb. spaghetti, broken in half, uncooked
1-1/2 cups sugar snap peas
1/2 cup red pepper strips
1/4 cup KRAFT Classic CATALINA Dressing
1/2 lb. boneless beef sirloin steak, well trimmed, cut into thin strips
1 Tbsp. creamy peanut butter
1 Tbsp. lite soy sauce
2 green onions, sliced
1/4 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

  • Cook spaghetti in large saucepan as directed on package, adding peas and peppers to the boiling water for the last 2 min.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 to 4 min. or until done. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened.
  • Drain spaghetti mixture. Add to meat mixture along with the onions; mix lightly. Top with nuts.

Nutrition Facts : Calories 650, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 890 mg, Carbohydrate 67 g, Fiber 8 g, Sugar 16 g, Protein 38 g

SAUCY THAI BEEF NOODLES



Saucy Thai Beef Noodles image

This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup 2% milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 pound beef top sirloin steak, thinly sliced
1-1/2 teaspoons canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.

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