Stirfrysteakandnoodles Recipes

BEEF STIR FRY WITH NOODLES

Steps:

• Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
• Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
• Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
• Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
• When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.

BEEF NOODLE STIR FRY

Steps:

• In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately.

STIR FRY STEAK AND NOODLES

Steps:

• Peel and julienne carrots.
• Slice green peppers.
• In wok or large skillet, heat 1 tbsp oil over high heat stir fry steak in batches, until browned but still pink inside about 2-3 minutes.
• Transfer to plate.
• In wok heat 1 tbsp oil over medium heat stir fry onion and garlic for 2 minutes.
• Add carrots and green pepper, stir fry for 3 minutes or until tender.
• Whisk together beef stock, orange zest, and orange juice, cornstarch, hot pepper sauce add to work and bring to boil.
• Return steak and any accumulated juices to wok along with parsley.
• Meanwhile in a large pot of boiling salted water cook linguine until tender 6-8 minutes.
• Drain and add to wok.
• Toss to coat well.

STEAK 'N' NOODLES

Steps:

• Cut meat into 1-inch squares.
• Brown meat in hot shortening in a large saucepan or deep skillet.
• Transfer meat to a casserole or small roasting pan.
• To the pan, add water and gravy mix.
• Bring to boiling, stirring constantly.
• Stir in onion, brown sugar, vinegar, Worcestershire sauce, ginger, and bay leaf.
• Season to taste with salt and pepper.
• Pour sauce over meat in casserole, and cover.
• Bake at 350 degrees F for 1 1/2 hours.
• Serve over hot cooked noodles.

SPICY SWEET STEAK STIR FRY

Steps:

• Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
• Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.