Spicybeefchowmein Recipes

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SPICY BEEF AND BROCCOLI CHOW MEIN



Spicy Beef and Broccoli Chow Mein image

I just mixed familiar Asian flavors together to make this oh-so-simple dish. Sometimes simplicity makes the best dishes. This is fast dinner to whip up any night to break the normal dish routine.

Provided by Raquel Teixeira

Categories     World Cuisine Recipes     Asian

Time 4h20m

Yield 2

Number Of Ingredients 15

¼ cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 tablespoon honey
2 teaspoons chile sauce
1 teaspoon freshly ground black pepper
½ pound thinly-cut flat iron steaks
1 cup broccoli florets
6 ounces dried chow mein noodles
1 tablespoon olive oil, or more as needed
¼ white onion, chopped
4 cloves garlic, minced, or more to taste

Steps:

  • Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
  • Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 671.8 calories, Carbohydrate 66.1 g, Cholesterol 163.7 mg, Fat 29.9 g, Fiber 4.2 g, Protein 37.6 g, SaturatedFat 7.6 g, Sodium 2884.6 mg, Sugar 16 g

BEEF CHOW MEIN



Beef Chow Mein image

THIS IS my basic recipe for stir-fry. I've tried others but always come back to this one. I have also substituted chicken and chicken broth for the beef and beef broth and found it just as good. -Margery Bryan, Royal City, Washington

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 9

4 teaspoons cornstarch
1 teaspoon sugar
4 teaspoons soy sauce
1 garlic clove, minced
1/2 pound beef tenderloin, cut into thin strips
1 tablespoon canola oil
2 cups assorted fresh vegetables
1/3 cup beef broth
Chow mein noodles or hot cooked rice

Steps:

  • In a large bowl, combine the first four ingredients. Add beef; toss to coat. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. , Reduce heat to medium. Add vegetables and broth; stir-fry for 4 minutes. Return beef to the pan; cook and stir for 2 minutes or until heated through. Serve with chow mein noodles or rice.

Nutrition Facts : Calories 296 calories, Fat 16g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

SPICY SICHUAN BEEF STIR-FRY



Spicy Sichuan Beef Stir-Fry image

This beef and vegetable stir-fry takes its cues from dry fried Sichuan beef, which calls for browning strips of beef over high heat to ensure juicy, flavorful meat. Hot cherry peppers and spicy black bean sauce give this dish its fire, but you can use sweet black bean sauce for a mellower version. To get closer to the original dish, seek out Sichuan peppercorns.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound flank steak, halved lengthwise and thinly sliced against the grain
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 English cucumber, peeled, halved lengthwise, seeded and cut into 3/4-inch chunks
2 stalks celery, chopped, plus celery leaves for topping
3 tablespoons Asian black bean sauce
4 pickled hot cherry peppers, chopped, plus 2 tablespoons brine
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon mixed peppercorns
4 cups cooked jasmine rice

Steps:

  • Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
  • Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
  • Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
  • Serve the stir-fry over rice. Top with celery leaves.

Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1,810 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams

SPICY BEEF CHOW MEIN



Spicy Beef Chow Mein image

Make and share this Spicy Beef Chow Mein recipe from Food.com.

Provided by urbn_hmstdr

Categories     One Dish Meal

Time 35m

Yield 2 full meals, 2 serving(s)

Number Of Ingredients 14

2 (3 ounce) packages beef-flavor ramen noodles
1 1/2 lbs beef (any lean cut)
4 scallions (if your garlic or onion grew a green top in storage use this)
1 cup slivered onion
5 garlic cloves, minced
6 tablespoons fresh parsley, coarsely chopped incl. minced stems
1 cup chopped celery
2 tablespoons sesame seeds
1 teaspoon red pepper flakes
1 1/2 teaspoons ground ginger or 1 tablespoon minced fresh ginger
1 -2 tablespoon honey or 1 -2 tablespoon sugar
1 -2 tablespoon sesame oil (optional) or 1 -2 tablespoon vegetable oil (optional)
2 teaspoons rice vinegar (optional) or 2 teaspoons white vinegar (optional)
2 teaspoons lime juice or 2 lime wedges

Steps:

  • Cut beef into 1/2 inch pieces.
  • Mince garlic and parsley stems (and ginger if fresh), coarsely chop parsley leaves, chop celery, scallions and finely slice onion (1 medium/small).
  • Drop ramen noddles into boiling water, remove from heat, allow to cool a few minutes then drain. Noodles will not be fully cooked yet.
  • Heat frying pan or wok to med high, add 1/2 cup water, seasoning packets, and onion. Cook a couple minutes.
  • Add beef pieces, toss so each side is browned.
  • Add all other vegetables/flavorings. Add ramen noodles, toss, heat through a couple minutes. Serve in two bowls and top with lime juice.
  • My DH who does not in general like Asian food and is more meat-and-potatoes complimented me on this. I whipped it up late at night for a flavorful, nutritious meal that was not fast food.

Nutrition Facts : Calories 2822.9, Fat 259.8, SaturatedFat 107.8, Cholesterol 337.1, Sodium 1849.4, Carbohydrate 80.8, Fiber 6.9, Sugar 15.6, Protein 41.2

BEST BEEF CHOW MEIN



Best Beef Chow Mein image

From my experience many of the recipes I have found for chow mein and lo mein seem to be either dry or very bland. I have been working at this one and my family has decided that this is the one and I will never have to order out again.

Provided by ttruxy

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h

Yield 6

Number Of Ingredients 21

6 cups water
14 ounces chow mein noodles (such as Golden Dragon®)
1 pound flank steak, cut into thin strips
6 tablespoons teriyaki sauce
¼ cup soy sauce, divided
3 tablespoons cornstarch
6 cloves garlic, crushed, divided
1 cup water
1 (1.5 ounce) package chow mein sauce mix (such as Su Wong®)
2 tablespoons teriyaki glaze
1 tablespoon sriracha sauce, or more to taste
¼ cup peanut oil, divided
1 onion, chopped
2 carrots, sliced
1 cup sliced fresh mushrooms
1 cup broccoli florets
2 stalks celery, sliced
8 ounces bean sprouts
12 fresh shrimp
1 ½ cups chopped bok choy
ground black pepper to taste

Steps:

  • Bring water to a boil in a large pot. Cook chow mein noodles until soft, 5 to 6 minutes. Drain and rinse with cool water.
  • Mix flank steak, teriyaki sauce, 2 tablespoons soy sauce, cornstarch, and 2 cloves garlic together in a small bowl.
  • Mix remaining 2 tablespoons soy sauce, 4 cloves garlic, 1 cup water, chow mein sauce mix, teriyaki glaze, and sriracha sauce in a separate bowl to make sauce.
  • Preheat a wok over medium-high heat; add 2 tablespoons peanut oil. Add steak and onion; cook and stir until beef is brown and onion is translucent, about 3 minutes. Transfer to a plate.
  • Pour remaining 2 tablespoons peanut oil into the wok. Add carrots, mushrooms, broccoli, and celery; cook and stir until browned, about 3 minutes.
  • Return steak and onion mixture to the wok. Add noodles, sauce, bean sprouts, shrimp, bok choy; cook, stirring occasionally, until noodles are heated through and shrimp are opaque, about 4 minutes. Season with pepper.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 69.9 g, Cholesterol 54 mg, Fat 16.4 g, Fiber 12 g, Protein 24.8 g, SaturatedFat 3.9 g, Sodium 1789.5 mg, Sugar 8.8 g

BEEF CHOW MEIN



Beef Chow Mein image

This easy and hearty Beef Chow Mein is great for weeknight dinners. A complete meal cooked in just one pot with beef mince, rice and veggies. The whole family will love this delicious Beef Chow Mein recipe.

Provided by Cassie Heilbron

Categories     Dinner

Time 30m

Number Of Ingredients 12

1 teaspoon Olive Oil
1 Brown / Yellow Onion, diced
1 Celery Stalk, finely sliced
500g / 1.1 lbs Beef Mince / Ground Beef
2 tsps Curry Powder
2 1/2 cups Water
2 tbsps Powdered Chicken Stock
1 Carrot, peeled and finely diced
1 cup Basmati Rice, OR use long grain white rice
2 tbsps Soy Sauce, more to serve
1/2 cup Green Beans, sliced
1/2 Green or Sugarloaf Cabbage, finely shredded

Steps:

  • Heat oil in a large wok or frying pan on medium heat. Add onion and celery and cook until onion softened, approx. 1-2 minutes.
  • Add mince / ground beef, and cook, stirring to break it up, until browned - approx. 5-8 minutes.
  • Add curry powder and stir through for 30 seconds or until fragrant.
  • Add 2 cups of water, carrot, powdered chicken stock, rice and soy sauce and stir to combine. The water should cover the mince completely, so if it hasn't, add a touch more.
  • Bring to the boil, then place the lid on and reduce to a simmer. Stir occasionally for 10 minutes, or until water absorbs and rice is cooked.
  • Add ½ a cup water to the wok, then pour in the green beans and cabbage and stir through. Place the lid on and cook for a few minutes, allowing the cabbage to steam.
  • Serve with extra soy sauce and sesame seeds, if desired.

Nutrition Facts : Calories 560 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fiber 5 grams fiber, Protein 28 grams protein, SaturatedFat 10 grams saturated fat, Sodium 1242 grams sodium, Sugar 7 grams sugar

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