Cinnamon Beef Noodles Recipes

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CINNAMON BEEF NOODLE SOUP



Cinnamon Beef Noodle Soup image

Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4-inch-thick chuck steaks.

Provided by Eva Katz

Categories     First course

Yield 6 to 8

Number Of Ingredients 15

1 tsp. peanut or vegetable oil
3 cinnamon sticks (about 3 inches each)
6 scallions, cut into 1-1/2-inch pieces
6 cloves garlic, smashed
2 Tbs. minced fresh ginger
1-1/2 tsp. anise seeds
1-1/2 tsp. Asian chile paste
7 cups water
4 cups homemade or canned low-salt chicken broth
1/2 cup soy sauce
1/4 cup rice vinegar
2-1/2 lb. boneless beef chuck, trimmed and cut into 3/4-inch cubes
9 oz. fresh udon noodles (or 6 oz. dried)
1- to 1-1/2-lb. bunch bok choy, bottom trimmed, stalks washed and cut into 1-inch pieces
1/2 cup fresh cilantro leaves

Steps:

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1-min. Add the water, broth, soy sauce, and vinegar; bring to a boil over high heat. Add the meat and bring to a vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1-1/2 hours, checking to be sure that the soup doesn't boil or stop simmering.
  • Shortly before the soup is done, bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain and rinse under cold water.
  • When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp tender and the greens are very tender, 5 to 10 min. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.

Nutrition Facts : ServingSize 6 to 8, Calories 490 kcal, Fat 260 kcal, SaturatedFat 11 g, TransFat 29 g, Carbohydrate 25 g, Fiber 2 g, Protein 31 g, Cholesterol 100 mg, Sodium 1360 mg, UnsaturatedFat 15 g

CHINESE BEEF NOODLE SOUP



Chinese Beef Noodle Soup image

Categories     Soup/Stew     Scotch     Beef     Ginger     Pasta     Turnip     Anise     Cinnamon     Clove     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 14

2 1/2 pounds beef short ribs, cut between bones into pieces
7 cups water
1/3 cup soy sauce
1/4 cup Scotch or medium-dry Sherry
1 tablespoon sugar
six 1/4-inch-thick diagonal slices fresh gingerroot
8 scallions, trimmed
3 large garlic cloves, chopped
a 3-inch cinnamon stick
1 teaspoon aniseed
1/4 teaspoon dried hot red pepper flakes
1/2 pound turnips, peeled and cut into 3/4-inch cubes
6 ounces egg noodles
1 teaspoon Asian (toasted) sesame oil if desired

Steps:

  • In a heavy kettle (at least 5 quarts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim froth. Add gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hours, or until rib meat is tender. Let ribs cool, uncovered, in broth 30 minutes and transfer with a slotted spoon to a cutting board. Chop meat, discarding fat and bones.
  • Strain broth through a fine sieve into a large saucepan and add chopped meat. If finishing and serving soup immediately, spoon off fat. For best results, chill soup, covered, overnight and discard fat.
  • Add turnips and simmer, covered 10 minutes. Add noodles and simmer, covered, stirring occasionally, until tender, about 7 minutes. Soup may be prepared up to this point 2 days ahead (cool uncovered before chilling covered). Reheat gently.
  • Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil (if using).

CINNAMON-BEEF NOODLES



Cinnamon-Beef Noodles image

From Cooking Light. Per serving: 403 calories, 6.2 g fat, 30.5 g protein, 50.4 g carb, 2.9 g fiber, 44 mg cholesterol.

Provided by ratherbeswimmin

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

5 cups water
1 1/2 cups rice wine or 1 1/2 cups sake
3/4 cup low sodium soy sauce
1/4 cup sugar
2 teaspoons vegetable oil, divided
2 lbs beef stew meat, cut into 1 1/2 inch cubes
8 green onions, cut into 1-inch pieces
6 garlic cloves, crushed
2 cinnamon sticks
1 piece peeled fresh ginger, thinly sliced (1-inch length)
1 (10 ounce) package fresh spinach, chopped
4 cups hot cooked wide lo mein noodles or 4 cups vermicelli

Steps:

  • In a bowl, mix together the first 4 ingredients; set aside.
  • Heat 1 teaspoon oil in a large pot over medium-high heat; add in half the beef, browning on all sides.
  • Remove from pan and repeat procedure with 1 teaspoon oil and remaining beef.
  • Return beef to pan.
  • Add in water mixture, onions, garlic, cinnamon, and ginger.
  • Bring to a boil; lower heat, cover, and simmer 2 hours or until beef is tender.
  • Discard ginger slices and cinnamon.
  • Stir in spinach; cook for 3 minutes or until wilted.
  • Serve over noodles.

Nutrition Facts : Calories 632.6, Fat 37.4, SaturatedFat 12.8, Cholesterol 118, Sodium 1005.7, Carbohydrate 26.7, Fiber 2.4, Sugar 7.2, Protein 35

CHINESE CINNAMON BEEF NOODLE SOUP



Chinese Cinnamon Beef Noodle Soup image

This was published in a Fine Cooking magazine a couple of years ago. I was so excited to have found a relatively easy yet very flavorful noodle soup for my family. My husband (the ultimate food critic) loves this and doesn't mind eating it for days. He says it reminds him of when he was in Taiwan. High praise, indeed! Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4 inch thick chuck steaks.

Provided by Mom4Life

Categories     Roast Beef

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 teaspoon vegetable oil
3 cinnamon sticks (about 3 inches each)
6 scallions, cut into 1 1/2 inch pieces
6 garlic cloves, smashed
2 tablespoons fresh ginger, minced
1 1/2 teaspoons anise seeds
1 1/2 teaspoons asian chili paste
7 cups water
4 cups low sodium chicken broth
1/2 cup soy sauce
1/4 cup rice vinegar
2 1/2 lbs boneless beef chuck
9 ounces fresh udon noodles (or 6 ounces dried)
1 1/2 lbs bok choy
1/2 cup fresh cilantro leaves

Steps:

  • Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef.
  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1 minute.
  • Add the water, broth, soy sauce, and vinegar; bring to boil over high heat.
  • Add the meat and bring to vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1 1/2 hours, checking to be sure that the soup doesn''t boil or stop simmering.
  • Shortly before the soup is done, bring a large pot of water to boil. Cook the noodles according to package directions until just tender. Drain and rinse under cold water.
  • When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp-tender and the greens are very tender, 5 to 10 minutes. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.
  • I'm guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.

Nutrition Facts : Calories 338.9, Fat 13.6, SaturatedFat 5.6, Cholesterol 124.7, Sodium 1627.7, Carbohydrate 9.1, Fiber 1.9, Sugar 2.4, Protein 48

BEEF AND NOODLES



Beef and Noodles image

The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.

Provided by Ian Garrett

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons butter
1 large onion, sliced
1 cup beef stock
2 bay leaves
1 pinch dried thyme
salt and ground black pepper to taste
1 cup frozen peas
1 tablespoon cornstarch
4 cups egg noodles

Steps:

  • Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
  • Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 38.7 g, Cholesterol 96.1 mg, Fat 14.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 6.7 g, Sodium 155.8 mg, Sugar 5.1 g

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