Spicy Beef Noodle Bowl Recipes

SPICY BEEF-NOODLE BOWL

Spicy Beef-Noodle Bowl image

This recipe is from the January '08 BHG magazine. A friend of mine made it first and let me know about it. Tasty and light, but still filling. The peanut sauce adds a bit of spice.

Provided by Chef Liane

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless beef top sirloin steak, cut into thin strips
1 tablespoon cooking oil
2 (14 ounce) cans reduced-sodium beef broth
1/3 cup bottled peanut sauce
1 1/2 cups medium egg noodles
2 cups broccoli florets
1/4 cup bias-sliced green onion (optional)

Steps:

In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles.
Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.

Nutrition Facts : Calories 271.4, Fat 9.4, SaturatedFat 2.4, Cholesterol 85.4, Sodium 76.1, Carbohydrate 17, Fiber 0.7, Sugar 0.2, Protein 28.8

SPICY STEAK NOODLE BOWL WITH SESAME SOY DRESSING

Spicy Steak Noodle Bowl with Sesame Soy Dressing image

Provided by Donal Skehan

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

Ingredients

One 9-ounce ribeye steak
1 tablespoon plus 1 teaspoon sesame oil
Sea salt
1 clove garlic, finely chopped
3 tablespoons dark soy sauce
1 tablespoon rice wine vinegar
2 teaspoons gochujang
1/2 head Napa cabbage, cored and thinly sliced
6 spring onions, thinly sliced
9 ounces udon noodles, cooked and cooled
Roasted and salted peanuts, roughly chopped
Fresh cilantro leaves, for garnish

Steps:

Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.

SUNNY'S SUNSET PARK NOODLE BOWL

Sunny's Sunset Park Noodle Bowl image

Provided by Sunny Anderson

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 pound ground chuck
1 teaspoon red chile flakes
1 teaspoon kosher salt
1 white onion, chopped
4 cups beef stock
One 12-ounce beer (I like Corona or a pilsner here)
1/2 cup gochujang
2 packages ramen noodles (save the flavor packets for another use)
4 sunny-side up eggs
4 scallions, white and green parts, chopped
4 lime wedges

Steps:

For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.
For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.

SZECHUAN NOODLES WITH SPICY BEEF SAUCE

Szechuan Noodles With Spicy Beef Sauce image

Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

Provided by Sharon123

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1/2-1 1/2 teaspoon dry crushed red pepper (start off with just a little and work your way up)
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
8 ounces vermicelli, cooked
1/2 cup sliced green onion

Steps:

Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
Combine cornstarch and beef broth, whisking until smooth.
Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
Stir in ground beef.
Toss with hot cooked pasta, and sprinkle with sliced green onions.
Yield: 4 servings.

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