30 Minute Ginger Beef Noodles Food

GINGER BEEF SWEET POTATO NOODLES

Steps:

• If steak is not already cut, slice raw steak into thin strips for stir frying. In a medium-sized bowl, mix marinade ingredients together and pour over steak in a large bowl. Let marinate for 5 minutes.
• Meanwhile, chop broccoli, mushrooms and red pepper. Spiralize sweet potato noodles if not buying pre-spiralized from the store (this is what I recommend - they should be located at the front of the store with other prepared veggies).
• Heat a large skillet over high heat. Add steak and all of marinade, sauteeing for 1-2 minutes or so until just cooked. Remove from heat, leaving sauce in the skillet. Set beef aside.
• Add in broccoli and mushrooms, sauteeing for 4-5 minutes until tender. Add in red pepper. sweet potato noodles and beef, tossing to coat. Cook another two minutes on high until sauce thickens then remove from heat.
• Serve immediately and garnish with scallions and extra sesame seeds (optional). Enjoy!

30-MINUTE GINGER BEEF NOODLES

Steps:

• Bring a pot of water to a boil while prepping the other ingredients. Boil the pasta according to package instructions.
• Place the cornstarch and pepper in a large resealable bag and seal. Shake to combine. Open the bag and place the sliced beef inside. Reseal and toss to coat the beef.
• Heat the oil over medium-high heat in a large pan. Add the beef and cook it for a couple minutes, giving it all a turn after a minute or so. Remove the beef from the pan and set it aside.
• Add the broccoli, garlic, and ginger. Stir it all together, cover the pan, and cook them until the broccoli is crisp tender.
• In a small bowl, combine the rice vinegar, soy sauce, and sriracha. Pour the sauce over the veggies and add the beef back to the pan and stir it all together. Simmer the sauce until it thickens.
• Add the cooked noodles to the pan with the beef and broccoli. Use tongs to toss the pasta until it's well coated in the sauce. You can also transfer all of it to a large bowl and toss it together if your pan is really full. Drizzle the sesame oil over the top and serve.

GINGER BEEF AND NOODLE BOWLS

Steps:

• Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm.
• Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
• Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
• Bring broth mixture to a boil over high heat. Ladle boiling mixture evenly over beef and noodles. Garnish with carrots.

GINGER BEEF

Steps:

• In a medium bowl, whisk together the marinade ingredients and add beef strips.
• Toss to coat well.
• Allow to marinade 30 minutes or overnight.
• In frying pan or electric wok, heat 2 tsp oil over medium heat.
• Stir fry beef mixture in oil 2-3 minutes or until browned.
• Remove from pan, and set aside.
• In pan add remaining 3 tsps of oil, and stir fry vegetables, garlic and ginger for 1 minute.
• Add beef back to pan and stir fry 2 minutes.
• Mix cornstarch and water together and add to frying pan.
• Cook, stirring constantly, until sauce is thickened.
• Serve with rice or oriental noodles.