Beef And Cabbage Stir Fried Noodles Food

BEEF AND CABBAGE STIR FRY

Steps:

• Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
• Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
• Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
• Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

BEEF & CABBAGE STIR FRY

Steps:

• Prep the sauce. In a small bowl or cup, mix together the sesame oil, soy sauce, water, vinegar, brown sugar (or maple/honey), black pepper and sesame seeds. Set aside.
• Warm a large skillet over a medium-high heat with 1 tablespoon of cooking oil. When the pan is hot, add the garlic, ginger and ground beef. Break up the beef with a wooden spoon into and cook 5-7 minutes until the beef has browned.
• Add the carrots and cabbage and cook another 5 minutes until the vegetables are tender.
• Stir in the green onions along with the sauce mixture. Increase the temperature and mix well making sure to evenly coated the beef and veggies in sauce. Cook about 3-4 minutes until the sauce soaked into the stir fry. Taste and season with salt and pepper as your see fit.
• Remove from the heat and serve immediately over a bed of rice or noodles. Serve over cauliflower rice or mixed into zucchini noodles for a low carb meal.

BEEF AND CABBAGE STIR-FRIED NOODLES

Steps:

• Prepare the noodles according to package instructions. For the Fortune brand noodles used here they are soaked in hot water for about five minutes to soften them a little. Drain and set aside.
• In a large skillet heat two to three tablespoons olive oil over medium-high heat. Add the ground beef. You can turn up the heat a little (if necessary) to allow for quicker browning. After one or two minutes add one tablespoon of the soy seasoning and continue to stir-fry for three to four minutes until the beef shows some browning. Add the onion and celery and stir fry for another three minutes or until the vegetables are crisp-tender.
• Add the noodles and more olive oil if necessary. Add 1/4 cup water (see note) and stir fry the noodles for about three minutes to get some caramelization. Add the rest of the soy seasoning and cabbage, toss and stir fry until well combined, one to two minutes. Turn off the heat, plate and serve. Garnish with lime or lemon wedges, chopped scallions and ground pepper (all optional).

CHORIZO AND CABBAGE STIR-FRIED NOODLES

Steps:

• Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
• Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
• Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
• Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.

STIR-FRIED SOBA NOODLES WITH BEEF AND CABBAGE

Steps:

• Using a sharp knife, cut the beef across the grain into thin slices, then cut the slices into matchsticks.
• In a bowl, whisk together the sesame oil, soy sauce, 1/4 cup peanut oil, and ginger.
• Add the beef and stir to coat evenly.
• Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 3 hours.
• Bring a large pot of water to a rapid boil.
• Add 2 tbsp salt and the noodles to the boiling water, stir well and cook, stirring occasionally, until just tender, 5-7 minutes; drain the noodles.
• Meanwhile, in a wok or large fry pan, heat 1 tbsp peanut oil over med-high heat.
• Add the garlic and green onions and stir fry until lightly colored, about 1 minute.
• Increase heat to high, add the beef and its marinade, and stir fry until lightly browned, about 8 minutes.
• Add the cabbage and 1 1/2 cups of the broth and toss to combine.
• Cover, decrease heat to med-high and cook until the cabbage wilts, about 4 minutes.
• In a small bowl, whisk the cornstarch into the remaining 1/2 cup broth.
• Add the cornstarch mixture to the pan, and stir and toss to incorporate.
• Add the snow peas, stir and toss to combine, cover, and cook until just tender, about 2 minutes.
• Take care not to overcook; the snow peas and cabbage should remain crisp.
• Add the noodles to the pan and stir and toss until well combined.
• Garnish with the toasted sesame seeds, and serve.

YATSOBI (BEEF, CABBAGE AND RAMEN NOODLE STIR-FRY)

Steps:

• In a large skillet or wok, brown ground beef and set aside to drain on paper towels.
• Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat.
• Heat the bacon grease over medium heat.
• Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft.
• Add 2 - 4 tbls. soy sauce.
• Add carrots and cook for 2-3 minutes.
• Add cabbage & red bell pepper.
• Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer).
• Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets).
• Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through.
• Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently.
• Serve with extra soy sauce to taste.

STIR-FRIED CABBAGE NOODLES

Steps:

• Cook noodles according to package directions, drain and toss with sesame oil.
• Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
• In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
• Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
• Stir in sherry mixture, add noodles and toss.