BEEF AND BLACK BEAN ON RICE NOODLES 豉椒牛河
Common variations include using chicken instead of beef and adding egg swirl to the sauce. It is also common to add pickled mustard greens too.You can also add shitake or other mushrooms. Straw mushrooms come to mind too. Bok choy or gailan can be added for more veggies.Make it spicy by adding hot bean paste instead of black bean and garlic sauce.Use any type of noodles including spaghetti. But typically, a flat noodle will hold onto the sauce better. And this dish is all about the sauce!
Provided by Auntie Emily
Categories Dinner Lunch Main Course
Time 1h25m
Number Of Ingredients 29
Steps:
- Slice flank steak to approx. 4mm thick pieces (Step 2 is optional. It is for making the beef more soft and tender, similar to the ones at Cantonese restaurants)
- Soak sliced beef in water for 5 minutes and then drain water and squeeze out excess water from the beef. Let it dry in a colander or use a paper towel to dry the beef as much as possible. Squeeze out as much fluids as possible.
- Once the beef is dry to the touch, add 1 tsp Shaoxing wine, 1 tsp light soy sauce, ½ tsp salt, ¼ tsp white pepper powder, 1 tsp sugar, 2 tsp cornstarch and ¼ tsp baking soda. Mix together with your hands, stir in one direction, and squeezing the meat so that it absorbs the marinade
- Now add the water to the beef one tbsp at a time. Again squeezing and stirring to help the meat absorb the water until 3 tbsp of water has been added
- Add 2 tsp oil to the meat to seal in the water and marinade. Stir to mix. Set aside for 1 hour Don't worry if some of the water separates from the meat after an hour. Simply drain the water
- Loosen and separate each noodle from each other If you are using packaged rice noodles, follow the instructions on the packaging to prepare the noodles for frying. Set aside
- Wash and cut green pepper, red pepper, onion and green onions
- Separate the white part of the green onions and put it with the cut onions. Set aside
- Chop garlic and wash black beans. Set aside
- Combine 2 tbsp black bean and garlic sauce, 2 tbsp oyster sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce and 2 tsp sugar. Mix well and set aside
- Prepare 2 cups water and set aside
- When the beef is finished marinating, heat a wok to high heat and add 1 tbsp oil. Use medium high if high heat is not appropriate for your cookware. This step is to heat up the noodles. They will not be cooked again
- Add the rice noodles to the wok. Toss and stir until the noodles are hot. It will take approx. 1 to 1 ½ minutes on high heat Heating the noodles too long will cause them to break apart
- Remove the noodles from the wok and spread them out on a large serving plate. Set aside
- Add 2 tbsp oil to the wok.
- Mix the beef to loosen it up. If there is excess water, discard it
- Add the beef (at room temperature) into the wok. Spread it out and don't disturb it for 20 seconds or until you start seeing some browning If you start to see fluids pool on the bottom of the wok, your wok was probably not hot enough when you added the beef or the beef was not at room temperature. Try to remove the fluids from the wok
- Flip the beef over and let it fry for 10 seconds and then stir fry until beef is around 70% cooked which will take around 20 seconds. Remove the beef, place on a plate so that they're not stacked on each other and set aside
- Add 1 tbsp of oil to the wok. Add garlic and black beans. Stir fry until aromatic
- Add onions and the whites of the green onion. Stir fry for 30 seconds or until aromatic
- Add peppers and stir fry for another 30 seconds
- Make a well in the centre of the wok, add the sauce mixture. Stir fry the sauce for 10 seconds and then mix the sauce with the onions and peppers
- Add 1 tbsp Shaoxing wine to the edge of the wok to allow it to trickle down. Continue to stir fry
- Add 2 cups of water into the wok and cover with a lid
- Make a slurry with 4 tsp cornstarch and 2 tbsp of water. Mix well and set aside
- When the sauce boils, add the slurry. Mix until the sauce is thick
- Add the beef and the green parts of the green onion into the sauce. Mix well
- Cook until the sauce starts to simmer
- Pour all the contents onto the rice noodles
- Serve
Nutrition Facts : Calories 1196 kcal, Carbohydrate 201 g, Protein 35 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 2101 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CREAMY GROUND BEEF AND NOODLES
A delicious, creamy ground beef dinner with noodles and corn topped with cheese. This is one of those recipes that if you don't try it, you won't know what you are missing.
Provided by SHERI5
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
- Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
- Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.
Nutrition Facts : Calories 600.6 calories, Carbohydrate 40.1 g, Cholesterol 152.5 mg, Fat 33.1 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 16 g, Sodium 701.5 mg, Sugar 4.9 g
BLACK BEAN GARLIC BEEF NOODLES
Black Bean Garlic Beef Noodles is an easy recipe with your favorite vegetables, noodles, including udon, and how to make the best black bean garlic sauce.
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 18
Steps:
- In a small cup combine black bean garlic sauce, cornstarch and 1/2 cup water. Set aside.
- In a large skillet heat half of the oil on medium heat until you flick a drop of water in it and it dances.
- Add the sliced beef and sauté until no longer pink, about 3 minutes. Remove and set aside.
- In same skillet heat remaining oil on medium heat.
- In a separate saucepan boil water and cook noodles according to package directions. Drain and set aside.
- In same skillet, add onions and sauté until onions are tender, about 3 minutes. Add peppers, garlic and ginger.
- Add beef, noodles, and black bean mixture to peppers and onions.
- Cook and stir constantly over medium heat for a few minutes until sauce thickens.
- Serve immediately. Enjoy!
- Heat a wok or large sauté pan over high heat.
- Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready to go.
- Add 1/4 cup of the oil and swirl to coat the pan.
- Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
- Stir constantly.
- Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
- Last, add the salt and pepper.
- Remove the mixture from the heat and allow it to cool.
- Transfer half of the mixture to a blender and purée it at high speed while adding the remaining 3/4 cup of oil.
- Stir the purée back into the remaining mixture and cool completely.
- Use or store.
- Lasts 2 weeks, refrigerated.
STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE
The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives
Provided by Chef floWer
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
- Add the noodles and stir-fry until soft.
- Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
- Serve immediately and garnish with chives.
Nutrition Facts : Calories 992.5, Fat 5.4, SaturatedFat 1.1, Sodium 710.6, Carbohydrate 217.5, Fiber 4.7, Sugar 6.9, Protein 9.7
BEEF AND NOODLES
The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.
Provided by Ian Garrett
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
- Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 38.7 g, Cholesterol 96.1 mg, Fat 14.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 6.7 g, Sodium 155.8 mg, Sugar 5.1 g
BLACK BEAN BEEF MEATBALLS WITH STIR-FRIED NOODLES
Try out a new idea with beef mince - served in balls in a Chinese sauce with sweet chilli and five-spice
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Make the meatballs by mixing together the minced beef, breadcrumbs, 3 tbsp of the black bean sauce, 1 tbsp each of sweet chilli sauce and ketchup, and 1 tsp five-spice. Shape into walnut-sized meatballs. It will be quite wet, but this is fine - just oil your hands first and roll gently. Transfer to a baking tray in a single layer and cook for 25 mins, turning once, until golden brown.
- Meanwhile, cook the noodles following pack instructions, drain and set aside. Heat the oil in a wok or large frying pan. Cook the vegetables for a few mins, then add the noodles and remaining black bean, sweet chilli, ketchup, five-spice and the soy sauce, tossing well to coat everything.
- Serve divided between 4 bowls, topped with the meatballs and sprinkled with the sesame seeds and mint.
Nutrition Facts : Calories 639 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 5.1 milligram of sodium
BEEF, BLACK BEANS AND RICE NOODLES WITH OYSTER SAUCE
From famous Australian chef Neil Perry, these noodles from Wokpool Noodle Bar form a beautifully textured dish with a rich salty sweet flavour. My addition is the chilli! I hate mushrooms so don't use them, but I've included them in the recipe for all you mushy lovers out there! The technique of adding the sesame oil last leaves the most beautiful flavour; I usually use ground szechuan pepper and salt rather than the white pepper.
Provided by currybunny
Categories Meat
Time 26m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a wok until just smoking. Add the ginger, garlic and chilli and fry til fragrant.
- Add the beef slices and stir-fry for one minute, then add the black beans, both sorts of mushrooms, shao xing, palm sugar, soy and oyster sauces and chicken stock. Stir fry for one minute.
- Add the rice noodles, broccoli leaves and spring onions and cook for a further minute. Finally, add the sesame oil and remove from the heat.
- Spoon into a large bowl or platter then sprinkle over the pepper.
PASTA WITH BEANS AND BEEF
Categories Bean Beef Onion Pasta Tomato Ground Beef Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté 5 minutes. Add meat and red pepper. Sauté until meat is no longer pink, breaking up large pieces, about 5 minutes. Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil. Mix in pasta. Reduce heat to medium, Simmer uncovered until pasta is just tender but still firm to the bite, stirring often and adding remaining broth by 1/4 cupfuls if mixture is too thick, about 12 minutes. Season with salt and pepper.
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