Asian Beef And Noodle Toss Food

QUICK ASIAN BEEF RAMEN NOODLES

Steps:

• Mix Sauce.
• Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
• Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
• Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
• Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
• Leave for 45 seconds then turn.
• Leave for 30 seconds, then untangle the noodles, then toss through the beef.
• Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
• Serve immediately, garnished with green onions and sesame seeds.

ASIAN GROUND BEEF NOODLE BOWLS

Steps:

• Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
• Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
• Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
• Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

STIR-FRIED ASIAN BEEF AND NOODLES

Steps:

• Cut beef into 2x1/4-inch strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch and 1/2 teaspoon soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain.
• Heat wok or 12-inch skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil; rotate skillet to coat side. Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove vegetables from wok.
• Add 1 tablespoon vegetable oil to wok; rotate to coat side. Add beef; stir-fry until brown. Remove beef from wok.
• Add broth, vinegar, honey, 3 tablespoons soy sauce and the red pepper to wok. Stir in noodles; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables and onions; cook and stir 1 minute.

THAI BEEF NOODLES TOSS

Steps:

• Cut steak across the grain into 1-inch-wide strips; cut each strip in half. Place steak in medium bowl. Add jalapeno peppers, garlic and 1 Tbsp. of the oil; toss to coat.
• Break Noodles into 3 or 4 pieces; set the Seasoning Packet aside. Cook noodles as directed on package; drain and rinse.
• Heat large nonstick skillet on medium-high heat. Add steak, in batches. Cook and stir 30 seconds to 1 minute or until cooked through. Remove steak from skillet; place in medium bowl. Cover to keep warm. Heat remaining 1 Tbsp. oil in skillet. Add carrots and onions; cook and stir until carrots are crisp-tender. Stir in the cooked steak, cooked noodles, steak sauce, water, peanuts and cilantro; sprinkle with the reserved seasoning packet. Cook until heated through, stirring occasionally.

ASIAN BEEF NOODLE TOSS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm., Break the noodles; place in a large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions.

ORIENTAL BEEF NOODLE TOSS

Steps:

• In a large non stick fry pan brown ground beef.
• Remove and drain in colander.
• Run under hot water to drain the fat.
• Sprinkle on one of the seasoning packages; set aside.
• In the fry fan combine the rest of the ingredients.
• Break the noodles into several pieces.
• Bring to a boil.
• Reduce heat cover and simmer 3 minutes or until noodles are tender.
• Stir occasionally.
• Return ground beef to fry pan heat through.
• Serve.

ASIAN BEEF AND NOODLE SALAD

Steps:

• 1.Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator. 2.Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside. 3.Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired. 4.Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.

ASIAN BEEF AND NOODLE TOSS

Steps:

• Heat large non-stick skillet over medium heat until hot.
• Add ground beef, cook 8 to 10 minutes, breaking into crumbles.
• Remove from skillet with slotted spoon, season with one packet of seasoning.
• Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger, and remaining seasoning packet. Bring to a boil.
• Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally.
• Return beef to skillet, heat through. Stir in green onion.

SZECHUAN NOODLE TOSS

Steps:

• Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
• Put spaghetti in a large bowl; set aside.
• In a big skillet, heat 2 tablespoons sesame oil.
• Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
• Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
• Remove skillet from heat and let cool.
• Spoon spinach mixture over spaghetti.
• Add in the chicken and water chestnuts.
• In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
• Pour over pasta/spinach/chicken; gently toss to coat.
• Serve immediately.

WEEKNIGHT-QUICK THAI BEEF & NOODLE TOSS

Steps:

• Cut meat crosswise into 1-inch wide strips; cut each strip in half. Toss meat and peppers with oil.
• Break Noodles into 3 to 4 pieces; reserve Seasoning Packet. Cook noodles as directed on package; drain.
• Meanwhile stir-fry half the meat in large skillet on medium-high heat 1 to 2 min. or until done. Remove meat from skillet; cover to keep warm. Repeat with remaining meat. Add noodles, steak sauce, carrots, nuts and cilantro; sprinkle with reserved seasoning packet. Cook 2 to 3 min. or until heated through, stirring occasionally. Return meat to skillet; mix lightly.

SPICY ASIAN BEEF AND NOODLES

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.

ASIAN BEEF WITH NOODLES

Steps:

• In a large saucepan, cook spaghetti according to package directions, adding the snap peas and pepper during the last 2 minutes of cooking; drain., Meanwhile, in a large skillet, heat salad dressing over medium-high heat. Add beef; cook for 8-10 minutes or until meat reaches desired doneness. Add peanut butter and soy sauce; cook for 2 minutes or until thickened. Stir in the spaghetti mixture and onions; sprinkle with peanuts.

EASY ASIAN BEEF AND NOODLES

Steps:

• Toss beef with 2 tablespoons teriyaki sauce. Cook spaghetti according to package directions; drain., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry coleslaw mix and onion until crisp-tender, 3-5 minutes. Add spaghetti and remaining teriyaki sauce; toss and heat through. Stir in beef. If desired, sprinkle with cilantro.

ASIAN BEEF AND NOODLE BOWL

Steps:

• Cook ramen noodles in water according to package instructions--but DO NOT add flavor packet. Drain.
• Pour oil into wok or large skillet. Mix in ground red pepper.
• Preheat over medium-high heat, then stir-fry meat, garlic and ginger in hot oil for 2 to 3 minutes or until meat is slightly pink in center.
• Push meat to the side of the wok. Add beef broth and soy sauce to center of wok and bring to boil.
• Reduce heat and stir meat into broth mixture. Cook and stir for 1 to 2 minutes or until heated through.
• Add noodles, spinach, carrot, and cilantro. Toss gently to combine.
• Serve in soup bowls. Sprinkle with peanuts.

ASIAN BEEF AND NOODLES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

ASIAN NOODLE TOSS

Steps:

• Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.