ASIAN GROUND BEEF NOODLE BOWLS
Easy and quick to make using Top Ramen® noodles and ground beef. Great for a busy school night.
Provided by Yoly
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 25.8 g, Cholesterol 71.4 mg, Fat 16.5 g, Fiber 4.5 g, Protein 23.8 g, SaturatedFat 5.9 g, Sodium 1063.6 mg, Sugar 6.8 g
BEEF & NOODLES WITH FRESH VEGETABLES
Explore this recipe for Beef & Noodles with Fresh Vegetables. Stir-fry steak strips and veggies in this Beef & Noodles with Fresh Vegetables recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, about 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Mix dressing and soy sauce until blended.
- Stir-fry meat and garlic in 1 Tbsp. dressing mixture in large nonstick skillet on medium-high heat 3 min. or until meat is barely pink in center. Transfer to plate; set aside.
- Add peas, peppers and remaining dressing mixture to skillet; stir-fry 3 min. or until vegetables are crisp-tender. Return meat to skillet; stir-fry 1 min. Remove from heat; stir in tomatoes and cilantro. Serve over spaghetti.
Nutrition Facts : Calories 380, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 420 mg, Carbohydrate 53 g, Fiber 4 g, Sugar 7 g, Protein 22 g
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
BEEF NOODLE BOWL
Have a bowl of deliciousness at dinnertime tonight with our Beef Noodle Bowl recipe! Enjoy our Healthy Living noodle bowl with veggies in just 30 minutes.
Provided by My Food and Family
Categories Special Diets
Time 30m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
- Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
- Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
KOREAN BEEF NOODLE SOUP
This is my take on a Korean classic. The broth is filled with intricate spices that stay fresh for months. Here I'll tell you how to shop for these worthwhile ingredients and prepare a traditional, spiced dish that will warm the entire family.
Provided by Anita Lo
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy, and sugar. Turn to coat all sides.
- Heat a large, heavy-bottomed pot over medium heat and add the oils. Add the onion and cook, stirring, until translucent, about 7 minutes.
- Add the garlic and red pepper flakes and cook until aromatic, stirring frequently. Add the brisket, water, the anchovies, kombu, and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3½ hours, adding water as necessary to keep the meat submerged.
- Remove the meat and shred into bite-sized pieces. Remove and discard the kombu. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the daikon and bring back to a boil. Add the zucchini and bring back to a boil.
- In a medium saucepan, bring water to a boil; add enough salt to make the water as "salty as seawater." Add udon noodles to reheat according to package instructions. Divide the udon among 4 soup bowls; then top with the shredded meat, broth, and cooked vegetables. Garnish with scallion greens and serve immediately.
BEEF AND NOODLES
Steps:
- In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated.
- Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side, 3 to 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate.
- Reduce the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover, then reduce heat to low. Cook for 1 hour and 15 minutes, with the stock just barely simmering.
- Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve immediately, topped with a dollop of sour cream and a sprinkle of parsley.
KOREAN BEEF BOWL
Quick and healthy Korean Beef Bowl - ready in 20 minutes and made with simple ingredients! Serve with rice and veggies for easy dinners or meal prep!
Provided by Erin Clarke / Well Plated
Categories Korean
Time 20m
Number Of Ingredients 13
Steps:
- Pickle the carrots and/or cucumbers if desired (see recipe notes-I highly recommend). In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.
- While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
- Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.
Nutrition Facts : ServingSize 1 (of 4); heaping 3/4 cup, Calories 303 kcal, Carbohydrate 17 g, Protein 24 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 74 mg, Fiber 2 g, Sugar 12 g
SHORTCUT BEEF NOODLE BOWL
Asian-inspired flavor from a combination of sesame dressing and teriyaki sauce. Use beef, chicken, or pork tenderloin.
Provided by 2Chance
Categories Main Dish Recipes Bowls
Time 39m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
- Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
- Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 1055.2 calories, Carbohydrate 101.8 g, Cholesterol 60.3 mg, Fat 56.2 g, Fiber 7.9 g, Protein 40.1 g, SaturatedFat 10.4 g, Sodium 1715.7 mg, Sugar 17 g
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
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- Boil the spaghetti according to package directions. Drain and toss the noodles with the sesame oil. Set the spaghetti aside.
- In a large pan, heat the vegetable oil over medium-high heat. Place the steak in the pan and cook it for a few minutes on each side until browned and cooked to desired doneness. Transfer the steak to a cutting board to rest.
- In the same pan, cook the mushrooms, peppers, onion, and carrots for about ten minutes, or until they’ve released a lot of their moisture. Add the sauce to the pan and bring it to a simmer and stir to coat all of the veggies.
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