Peruvian Beef And Noodle Stew Recipes

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PERUVIAN BEEF SALTADO



Peruvian Beef Saltado image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 to 1 1/2 pounds flank steak, sliced into 1 1/2-inch wide strips
Kosher salt and freshly ground black pepper
1 large red onion, quartered and thinly sliced
1 large tomato, coarsely chopped
1 garlic clove, finely minced
1 teaspoon soy sauce
1 tablespoon red wine vinegar

Steps:

  • Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 to 10 minutes.
  • Using tongs, transfer the steak to a plate and set aside. To the drippings in the pan, add the onion, tomato, and garlic; season with salt, and pepper. Cook and stir it until the onions are soft and the tomatoes start to break down, about 2 to 4 minutes. Return the beef to the pan, add the soy sauce and red wine vinegar. Cook for 1 minute, season with salt and pepper, to taste, and serve.

EASY BEEF STEW WITH NOODLES



Easy Beef Stew with Noodles image

Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

Steps:

  • In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
  • Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

Nutrition Facts : Calories 731 g, Fat 34 g, Fiber 4 g, Protein 56 g

VIETNAMESE LEMONGRASS BEEF AND NOODLES



Vietnamese Lemongrass Beef and Noodles image

This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.

Provided by MommyFromSeattle

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h25m

Yield 4

Number Of Ingredients 16

1 (8 ounce) package rice vermicelli noodles
⅓ cup minced lemongrass
2 tablespoons soy-based liquid seasoning (such as Maggi®)
1 tablespoon dry sherry
1 tablespoon brown sugar
3 cloves garlic, minced
1 pound flank steak, thinly sliced
2 tablespoons warm water, or more as needed
2 tablespoons white sugar
½ medium lemon, juiced
¼ cup fish sauce
2 fresh red Thai chile peppers, minced
2 cloves garlic, finely minced
1 bunch Thai basil leaves, chopped, or to taste
1 bunch cilantro, chopped, or to taste
1 cup fresh bean sprouts, or to taste

Steps:

  • Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
  • Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
  • Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
  • Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.3 g, Cholesterol 35.6 mg, Fat 9.8 g, Fiber 3.7 g, Protein 24.7 g, SaturatedFat 3.7 g, Sodium 1214.8 mg, Sugar 13 g

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