Noodles With Honey Balsamic Beef Recipes

PERFECT HONEY-BALSAMIC GLAZE

Steps:

• Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
• Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

HONEY-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

HONEY-GARLIC NOODLES

Steps:

• Make the sauce:
• In a small bowl, combine the sauce ingredients. Stir and set aside.
• Make the noodles and friends:
• Bring a large pot of salted water to a boil and cook the noodles according to the package directions. When 1 minute of cooking time remains and the noodles are softened but firm, drain.
• In a wok, heat the sunflower oil over medium-high heat. When the oil is hot, add the noodles and ginger and stir-fry for 2 minutes, keeping the noodles moving the entire time.
• Pour in the sauce and cook for 1 minute, tossing to ensure that the noodles are completely coated. Turn off the heat.
• Toss in the scallions, squeeze the juice of the halved lime on top, and sprinkle on the sesame seeds. Give everything a good toss to mix and combine.
• Serve with the lime wedges and fresh cilantro or spicy greens.

NOODLES WITH HONEY-BALSAMIC BEEF

Steps:

• Cook pasta according to package directions; drain.
• Keep warm.
• Trim the fat from the beef.
• Partially freeze beef and then thinly slice into thin strips across the grain.
• In a small bowl, combine broth, soy sauce, cornstarch, vinegar, honey and red pepper.
• Set aside.
• Add the oil to a wok or a 12-inch nonstick skillet.
• Preheat over medium-high heat.
• Add ginger and stir fry for 15 seconds.
• Add bok choy and onion; stir fry for 1 minute or till vegetables are crisp tender.
• Take out the vegetables from the skillet.
• Add beef to skillet, and stir fry for 2 to 3 minutes or until desired doneness.
• Push the beef from the center of the pan.
• Stir sauce, and add it to the center of the pan.
• Cook and stir till thick and bubbly.
• Return vegetables to the pan.
• Stir all ingredients together to coat with the sauce.
• Cover and cook for 1 minute more.
• Divide warm pasta among four plates and top with the beef mixture.
• Serve immediately.

ROASTED BEETS WITH HONEY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°F
• Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
• Remove stems & roots, peel & slice beets. Place in bowl.
• Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

HONEY & SESAME BEEF NOODLES

Steps:

• Cook the noodles in boiling salted water until just tender, then drain and rinse in cold water. Heat half the oil in a non-stick wok. Add the broccoli, peas and 2 tbsp water, then cover and steamfry for 3 mins. Remove the lid, add the spring onions and stir-fry for 2 mins, adding a splash more water if needed to cook the veg. Add the noodles and half the soy sauce and toss with the veg. Divide between 2 bowls and keep warm.
• Wipe out the wok and heat the remaining oil until smoking. Tip in the beef and stir-fry for 2 mins over a high heat, but don't move it around too much initially or it will release liquid and stew rather than fry. Tip in the sesame seeds, cook for 1 min more, then add the honey. Toss to coat the beef well, then add the remaining soy and bubble briefly. Spoon over the vegetables and noodles and serve immediately.