Ground Beef With Beijing Sauce Over Noodles Recipes

CREAMY GROUND BEEF AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
• Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
• Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.

ASIAN GROUND BEEF NOODLE BOWLS

Steps:

• Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
• Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
• Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
• Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

SAUCY GROUND BEEF AND NOODLES

Steps:

• In 4-quart Dutch oven, cook beef, onion and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 10 to 12 minutes or until noodles are tender.

ZA JIANG MEIN (BEIJING-STYLE MEAT SAUCE WITH NOODLES)

Steps:

• Heat the oil in the wok. When the oil is ready, add the garlic and then the pork. Fry briefly.
• Blend the bean sauce with the beer.
• Add the mixed sauce, sprinkle the sugar into the wok and cook, stir until the sauce is piping hot (about 10 mins).
• Turn off the heat and start to boil the noodles, 1 min and remove.
• Drain the noodles thoroughly and place into a bowl.
• Spoon over the sauce. Garnish with the scallions, bean sprouts and cucumber shreds generously.

ASIAN BEEF WITH NOODLES

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.

ASIAN STYLE GROUND BEEF AND BROCCOLI WITH NOODLES

Steps:

• Cook spaghetti in a 5-6-quart nonstick pot or pan in boiling water until barely tender (about 6-8 minutes) drain and set aside.
• In a bowl mix the beef broth with black bean sauce and cornstarch; set aside.
• Heat oil in the same pot that was used to boil the spaghetti.
• Add in ground beef with minced garlic, dried chili flakes and onion slices; cook until beef is browned, season with black pepper to taste.
• Add in the uncooked broccoli florets with drained mushrooms and 1/2 cup water to the beef mixture; cover and cook stirring occasionally until the broccoli is a bright green colour (about 3 minutes, might ntake longer depending on the size of the florets).
• Add in beef broth mixture and bring to a boil; cook for 2-4 minutes.
• Add in the cooked spaghetti, stir over medium heat until heated through and well coated with the sauce (about 1-2 minutes).
• Add in soy sauce to taste if desired.

GROUND BEEF AND NOODLES

Steps:

• In fryiing pan fry ground beef and onion in oil.
• I omit the oil since there is already fat in the ground beef.
• Add next 4 ingredients: tomato soup, mushroom soup, salt and pepper.
• Mix and heat through.
• (I add 1 cup grated cheese to the sauce, heat and mix in).
• cook noodles in boiling water-- and drain.
• add sauce to noodles and mix well.
• Put in casserole dish,.
• top with remaining cup of cheese.
• Put in oven till heated through.

TENDER BEEF OVER NOODLES

Steps:

• In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.

BEEF AND NOODLE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside.
• In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.
• Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly.

BEIJING HOT NOODLES

Steps:

• Heat the oil in a wok or heavy, deep sauté pan over high heat for 1 minute. Add the garlic and ginger and sauté for 2 minutes. Add the green onions and ground pork and cook until the pork is browned, about 5 minutes.
• Add the ground bean sauce, tofu, chile oil, salt, and sugar and toss to coat, cooking for 2 to 3 minutes more. Add the sesame oil and pepper, stir, and turn off the heat.
• Divide the lo mein noodles among individual plates, place the cucumber alongside, and top the noodles with the pork and tofu mixture. Serve immediately.

BEIJING-STYLE MEAT SAUCE & NOODLES (ZHA JIANG MIAN)

Steps:

• Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl.
• Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.
• Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook.
• Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.
• Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.