Cooking Under Pressure Asian Spicy Beef Recipes

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SPICY ASIAN BEEF AND NOODLES



Spicy Asian Beef and Noodles image

This recipe is from the National Cattlemen's Beef Association (Tip: If sugar-snap peas are not available, fresh pea pods may be substituted.)

Provided by Ishi3179

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb beef round tip steak, cut 1/8 to 1/4 inch thick
4 ounces uncooked vermicelli or 4 ounces thin spaghetti
3 tablespoons water
1 (8 ounce) package fresh sugar snap peas
1 cup packaged fresh matchstick-style shredded carrot
2/3 cup prepared stir-fry sauce, such as sesame-ginger flavor
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook vermicelli according to package directions; drain.
  • Keep warm.
  • Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
  • Heat water in large nonstick skillet over medium-high heat until hot.
  • Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
  • Remove from skillet.
  • Heat same skillet over medium-high heat until hot.
  • Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
  • (Do not overcook.) Remove from skillet.
  • Repeat with remaining beef.
  • Combine stir-fry sauce and red pepper in same skillet.
  • Return all beef and vegetables to skillet; heat through.
  • Toss with vermicelli.

LAILANI'S "COOKING UNDER PRESSURE" MONGOLIAN BEEF



Lailani's

Make and share this Lailani's "Cooking Under Pressure" Mongolian Beef recipe from Food.com.

Provided by Lailani

Categories     Mongolian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs flat iron steaks, pounded into 1/4-inch strips (Top Blade)
1 tablespoon vegetable oil
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1/4 teaspoon ground ginger
2 tablespoons cornstarch
3 tablespoons water
3 green onions, sliced into 1-inch pieces

Steps:

  • Season beef with salt and pepper. Put oil in the cooking pot and select MEAT SETTING. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
  • Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
  • Add browned beef and any accumulated juices. Select Meat setting for 20 minutes.
  • When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
  • Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select meat and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

Nutrition Facts : Calories 417.4, Fat 19.4, SaturatedFat 6.6, Cholesterol 98.3, Sodium 1461.9, Carbohydrate 28.8, Fiber 0.5, Sugar 24.3, Protein 31.1

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