Beef With Garlic Ginger Basil And Udon Noodles Recipes

BEEF NOODLE STIR FRY

Steps:

• In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately.

BEEF WITH GARLIC, GINGER, BASIL AND UDON NOODLES

Steps:

• Slice the onion and capsicum and set aside.
• Finely slice the beef and place in a large bowl. Finely dice the ginger and garlic and add to the beef.
• Add the oyster sauce to the beef, ginger and garlic.
• Drizzle the chilli oil over the beef mixture and then mix it all together so that ginger and garlic can be seen to be mixed through.
• Cover the beef mixture and place in the refrigerator for a minimum of ten minutes.
• Place the noodles in boiling water and prepare as per instructions (usually cook in boiling for 2 minutes, then drain).
• While the noodles are cooking, heat the peanut oil in a wok.
• When the there is a slight haze coming from the oil, add the onion and cook for about 1-2 minutes until the onion has softened.
• Add the beef mixture and stir frequently over the heat.
• Add the soy sauce and kecap manis to the wok and stir through.
• Add the capsicum to the wok and toss through.
• Drain the noodles and set aside.
• Add the basil leaves and the cashews to the wok and stir for another 30 seconds,.
• Serve the noodles into bowls and top with the beef mixture.

GINGER BEEF AND NOODLE BOWLS

Steps:

• Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm.
• Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
• Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
• Bring broth mixture to a boil over high heat. Ladle boiling mixture evenly over beef and noodles. Garnish with carrots.

UDON NOODLES WITH SPICED BEEF AND BASIL

Steps:

• In a shallow dish, combine the soy sauce and lime juice.
• Season well with salt and pepper; add in the steak.
• Stir until the steak is coated in the marinade; let marinate 1 hours; drain, reserving marinade.
• Put the cooked noodles in a pan of boiling water; cook for 1 minute to separate them.
• Drain well, refresh under cold running water, and set on one side.
• Plunge the green beans into a pan of boiling water and blanch for 2 minutes, then drain, refresh under cold running water, and set on one side.
• Heat a wok until hot; add the oil, then toss in the beef; stir-fry 2-3 minutes.
• Remove the beef from the wok using a slotted spoon; set aside.
• Add the chilies, scallions, and green beans to the wok, stir-fry 1 minute.
• Add the fish sauce, reserved marinade, and sugar; stir, then return the beef to the wok along with the noodles, stirring constantly until heated through.
• Season with salt and pepper to taste, mix in cilantro; serve with the basil scattered over the top.

GARLIC GINGER BEEF

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.