SPICY ASIAN BEEF AND NOODLES
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
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.
SPICY BEEF AND NOODLES
Steps:
- In a large dutch oven, add ground beef, onions, garlic, seasonings and pepper.
- Cook until done. Drain and leave meat in strainer temporarily.
- Melt butter over low/medium heat, then sprinkle with flour and stir for 1-2 minutes.
- Pour beef broth into butter mixture, whisk until smooth and starts to thicken up, then add soup. Stir.
- Add diced jalapeños and Rotel®.
- Return ground beef to pan and stir until combined.
- Lower flame to simmer.
- Stir in sour cream to meat mixture right before serving.
- Cook pasta according to package directions.
- Drain and rinse pasta once cooked.
- Add noodles to bowl, top with spicy beef mixture and a dollop of sour cream.
- Enjoy!
EGG NOODLES WITH SWEET AND SPICY BEEF SAUCE
Steps:
- In a hot saucepan, add canola oil and caramelize chiles, garlic, ginger, beans and onions. Add hoisin, stir often and cook for 2 minutes. Add beef and deglaze with shaohsing. Turn heat down and simmer for 45 minutes. Check for seasoning.
- Cook noodles in salted water until al dente. Drain well and place in bowls. Top with cucumber, carrots and bean sprouts. Ladle on hot beef sauce.
CHILI BEEF NOODLES RECIPE BY TASTY
Here's what you need: beef, salt, pepper, chinese 5 spice, garlic, red chili, chili sauce, soy sauce, noodle, red chilli, spring onion
Provided by Ellie Holland
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fry the beef for a couple of minutes with the salt, pepper, and 5 spice. Take out and set aside.
- In the same pan, fry the garlic and red chili for a few minutes before stirring in the chili sauce and soy sauce.
- Add the beef and noodles. Mix together for another couple of minutes.
- Serve with some red chili and spring onions.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 47 grams, Fat 11 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams
FIVE-SPICE BEEF & SUGAR SNAP NOODLES
Fancy a Chinese tonight? Tear up the takeaway menu and make this low fat, spiced supper instead
Provided by Jane Hornby
Categories Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large non-stick frying pan or wok, then fry the beef for 10 mins until very well browned. Don't add any oil. Meanwhile, boil the noodles following pack instructions, then drain.
- Add the ginger, garlic, five-spice, chilli powder and mangetout to the browned mince, then fry for a few mins more until fragrant and the pods are bright green. Splash in the stock, add the noodles, then season with the soy sauce. Pile into bowls (use tongs, it's easier), sprinkling with the sesame oil and red chilli if using.
Nutrition Facts : Calories 458 calories, Fat 8 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 4.08 milligram of sodium
SPICY KOREAN BEEF NOODLES
Make and share this Spicy Korean Beef Noodles recipe from Food.com.
Provided by Chef PotPie
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
- Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
- Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
- Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.
Nutrition Facts : Calories 498.4, Fat 26.3, SaturatedFat 8.5, Cholesterol 77.1, Sodium 1434.5, Carbohydrate 34.7, Fiber 1.6, Sugar 5.9, Protein 30.2
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- Fill a large bowl with VERY hot water. Add the noodles to the bowl. After a minute or two, use tongs to move them around. Continue to soak. If you aren't using rice noodles, cook your noodles according to the package instructions.
- Heat a large skillet with high sides to medium-high heat. Add the beef. Cook until the beef is mostly browned, about five minutes.
- When the beef is mostly cooked through, add the red pepper, onion, and salt. Continue to cook until slightly softened, about two to three minutes. Add garlic, cook 1 minute longer.
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