QUICK ASIAN BEEF RAMEN NOODLES
Recipe video above. A great quick ramen noodle recipe that requires very little prep. The trick here is to caramelise the beef well - makes all the difference! TIP: Don't cook the ramen noodles any longer than it says to on the packet! So basically, this HAS to be a super quick recipe :) Now available: Chicken and vegetable version!
Provided by Nagi
Categories Mains
Time 15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 626 kcal, Carbohydrate 58 g, Protein 20 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1200 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
30-MINUTE HOISIN BEEF BOWLS
These easy Asian beef bowls made from ground beef, hoisin sauce, ginger and garlic are a family favorite!
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4 to 6
Number Of Ingredients 16
Steps:
- In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.
- Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.
- Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)
- Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes.
- Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.
- Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like.
- Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.
- Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.
Nutrition Facts : Calories 347, Fat 19 g, Carbohydrate 11 g, Protein 32 g, SaturatedFat 6 g, Sugar 6 g, Fiber 1 g, Sodium 979 mg, Cholesterol 99 mg
BBQ BEEF BOWL WITH BROWN RICE NOODLES
Steps:
- Marinade the skirt steak in the Pear and Ginger Marinade at room temperature for 2 hours. Remove the steak from the marinade and discard the marinade.
- Heat a grill or grill pan to hot. Grill the skirt steak for 3 to 5 minutes on each side or until desired doneness. Remove from the heat and let rest.
- Cook the brown rice noodles according to the package directions. Plate the noodles in a large serving bowl or smaller individual bowls.
- Slice the steak into thin strips and place on top of the noodles. Top with the Quick Pickled Asian Slaw, then drizzle with Miso Carrot Ginger Dressing. Garnish with scallions and sesame seeds. Serve.
- Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
- Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.
GROUND BEEF AND NOODLES (ASIAN STYLE)
Ground Beef and Noodles comes together quickly and is made with a handful of Asian condiments. It's the perfect weeknight dinner solution!
Provided by Tawnie Graham of Kroll's Korner
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Mix the ingredients together for the sauce in a small bowl or mason jar.
- Heat sesame oil and vegetable oil in a large nonstick skillet. Add the onion and garlic and cook; stirring, until fragrant, ~5 minutes.
- Add ground beef and cook, breaking it up with a wooden spoon until meat is no longer pink.
- Add the sauce and green onions and bring to a simmer. Taste and season with salt and pepper, as desired.
- Remove from heat and serve immediately with noodles of choice. (We went with egg noodles). Garnish with more green onions and sesame seeds if desired.
Nutrition Facts : ServingSize 1 serving, Calories 415 kcal, Carbohydrate 48 g, Protein 21 g, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 81 mg, Sodium 650 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 14 g
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.
ASIAN BEEF AND NOODLES
Asian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients-all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. -Laura Stenberg, Wyoming, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 546mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
ASIAN BEEF NOODLE BOWL (KRAFT)
This one comes from Kraft Food & Family magazine Winter 2008. Try it with boneless skinless chicken breast or pork tenderloin, or a combination of all three.
Provided by 2Bleu
Categories Chicken Breast
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
- Meanwhile, Heat oil in a large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally.
- Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
- Drain pasta mixture; Place in a large serving bowl. Add meat mixture; toss to coat.
Nutrition Facts : Calories 564.8, Fat 24.7, SaturatedFat 7.3, Cholesterol 85, Sodium 433.9, Carbohydrate 51.8, Fiber 3.3, Sugar 5.6, Protein 33.2
ASIAN BEEF NOODLE SOUP
Make and share this Asian Beef Noodle Soup recipe from Food.com.
Provided by mama smurf
Categories Asian
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
- In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
- Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
- Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.
Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 34, Sodium 2350, Carbohydrate 9.2, Fiber 2.7, Sugar 4.6, Protein 21.6
UDON-BEEF NOODLE BOWL
Make and share this Udon-Beef Noodle Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 46m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles per package directions; drain.
- Add garlic, pepper, and broth to a large saucepan; bring to a boil.
- Lower heat, and simmer 10 minutes.
- Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
- Heat a large nonstick skillet coated with cooking spray over med-high heat.
- Add in mushrooms and carrots, stir/saute 2 minutes.
- Stir in soy sauce mixture; cook 2 minutes stirring constantly.
- Add vegetable mixture to broth mixture; stir in beef.
- Cook 2 minutes or until beef loses its pink color.
- Stir in noodles, green onions, and spinach.
- Serve immediately.
SZECHUAN NOODLES WITH SPICY BEEF SAUCE
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
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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5/5 (180)Total Time 12 minsCategory MainsCalories 302 per serving
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- Once the beef has all changed from red to brown, add Sauce. Cook for a further 2 minutes, or until Sauce has evaporated and beef is cooked. If you want the beef cooked more, add a splash of water and keep cooking (I don't do this).
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