Beef Chow Mein Casserole Food

BEEF CHOW MEIN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown the meat.
• Saute veggies in the butter.
• Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
• Put all in to a casserole dish (a deeper dish works better I have found).
• sprinkle extra noodles on top.
• Bake for 40-45 minutes.
• Serve with rice, delicious!

GROUND BEEF CHOW MEIN CASSEROLE

Steps:

• Cook and stir hamburger, celery and onion until hamburger is light brown, then drain.
• Pour water on rice and add salt in greased 2qt casserole.
• Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine.
• Cover and cook in 350f oven for 30 min; stir.
• Cook uncovered for 30 min longer.
• Stir in noodles, serve immediately.
• Note: Water chestnuts or bamboo shoots may be added if desired.

CHOW MEIN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes.
• In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.

BEEF CHOW MEIN

Steps:

• Heat vegetable oil in wok; stir-fry beef, onion and garlic until beef is browned.
• Add curry powder; stir-fry 1 minute or until fragrant. Add carrot, celery and mushrooms; stir-fry until vegetables soften.
• Add chicken stock, oyster sauce, dark soy sauce, fresh egg noodles; stir-fry 2 minutes. Add peas and shredded wombok (napa cabbage); stir-fry until wombok just wilts.

BEEF CHOW MEIN

Steps:

• In a large bowl, combine the first four ingredients. Add beef; toss to coat. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. , Reduce heat to medium. Add vegetables and broth; stir-fry for 4 minutes. Return beef to the pan; cook and stir for 2 minutes or until heated through. Serve with chow mein noodles or rice.

INSTANT POT BEEF CHOW MEIN CASSEROLE

Steps:

• In a pan on the stove or in your Instant Pot on the sauté setting, brown the ground beef and sauté the onions. Add the mixture into a pan that fits inside your Instant Pot used for pot-in-pot cooking. Clean out bottom of Instant Pot (if you used it for browning the beef).
• Stir the cream of chicken, cream of mushroom, celery, water chestnuts, rice, water and soy sauce in with the beef.
• Pour 1 cup water into bottom of Instant Pot. Place filled pan on top of a trivet/sling and lower it into the bottom of the Instant Pot.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let the pressure release naturally for 5-10 minutes and then move the valve to venting. Remove lid.
• Lift out the pan and stir. Sprinkle chow mein noodles on top. Scoop onto plates and serve topped with green onions.

EASY CHOW MEIN CASSEROLE

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, crumble beef; sprinkle with garlic pepper. Cook over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
• In ungreased 11x7-inch (2-quart) glass baking dish, mix beef, rice, broth, 1/4 cup teriyaki sauce and the water. Stir in vegetables. Cover baking dish with foil.
• Bake 50 to 55 minutes or until rice is tender. Uncover and stir; sprinkle with chow mein noodles and cashews. Bake uncovered 10 to 15 minutes longer or until noodles and cashews are golden brown.

BEEF CHOW MEIN

Steps:

• Heat oil in a large wok or frying pan on medium heat. Add onion and celery and cook until onion softened, approx. 1-2 minutes.
• Add mince / ground beef, and cook, stirring to break it up, until browned - approx. 5-8 minutes.
• Add curry powder and stir through for 30 seconds or until fragrant.
• Add 2 cups of water, carrot, powdered chicken stock, rice and soy sauce and stir to combine. The water should cover the mince completely, so if it hasn't, add a touch more.
• Bring to the boil, then place the lid on and reduce to a simmer. Stir occasionally for 10 minutes, or until water absorbs and rice is cooked.
• Add ½ a cup water to the wok, then pour in the green beans and cabbage and stir through. Place the lid on and cook for a few minutes, allowing the cabbage to steam.
• Serve with extra soy sauce and sesame seeds, if desired.

BEEF CHOW MEIN

Steps:

• Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
• Add celery, bean sprouts, water chestnuts, mushrooms, broth, piementos, soy sauce and ginger; mix well. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• Meanwhile, in small bowl, blend cornstarch and water until smooth.
• Stir cornstarch mixture into beef mixture. Cook until mixture is bubbly and slightly thickened. Serve over chow mein noodles. If desired, serve with additional soy sauce.

SPICY BEEF AND BROCCOLI CHOW MEIN

Steps:

• Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
• Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

Steps:

• Preheat oven to 350 degrees F/ 175 degrees C and spray the inside of a large casserole dish with non-stick cooking spray.
• Brown ground beef in large skillet with chopped onion over medium- high heat.
• Cook celery in 1/2 cup water in microwave (covered) for 4- 5 minutes until soft. Drain off remaining water.
• Add celery, tomato soup, mushroom soup and rice to ground beef.
• Combine ground beef mixture with chow mein noodles (dry) into prepared casserole dish and sprinkle on soya sauce.
• Bake in oven for 20 minutes. Serve warm.

GROUND BEEF CHOW MEIN

Steps:

• Cook rice according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the broth, celery, bean sprouts, water chestnuts, mushrooms, pimientos, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. , In a small bowl, combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

BEEF CHOW MEIN

Steps:

• Stir the cornstarch, rice wine and sesame oil together in a bowl, then add the beef to it, ensuring that all its surfaces are well covered. Marinate at least 2 hours but preferably overnight.
• Heat the oil in a large wok until very hot, then brown the beef quickly then set the meat aside.
• Next, add the garlic and ginger and fry for 1 minute, stirring the ingredients constantly.
• Add the carrots and mangetout and stir fry the vegetables for 3 minutes.
• Add the cooked noodles, sprouts and beef, then pour over soy sauce, oyster sauce, brown sugar and sesame oil.
• Stir the chow mein vigorously until all items are well covered with the sauce.
• Serve immediately with spring onions sprinkled on top.

BEEF & BROCCOLI CHOW MEIN RECIPE BY TASTY

Steps:

• In a 2-cup (480 ml) liquid measuring cup, combine the water, cornstarch, soy sauce, garlic, brown sugar, and white pepper.
• In a medium bowl, season the steak strips with salt. Pour half of the sauce over the meat and set the rest aside for later. Mix the sauce with the steak, cover with plastic wrap, and marinate in the refrigerator for 30 minutes to 1 hour.
• In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
• In the same wok, add 1 tablespoon of cooking oil and the marinated beef. Cook the beef for 3-4 minutes, then flip and cook for another 2 minutes, or until slightly crispy. Remove from the wok and set aside.
• In the same wok, heat the remaining tablespoon of oil and add onion and broccoli. Season with salt, then stir and cook for 3-4 minutes, or until the onions are translucent.
• Return the steak to the wok, followed by the crispy noodles and sesame oil. Mix well and pour in the reserved sauce. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
• Enjoy!

BEEF CHOW MEIN

Steps:

• In a large bowl, whisk together the marinade ingredients. Add the sliced beef and toss to evenly coat. Marinade for 30 minutes.
• Whisk together all sauce ingredients in a small bowl; set aside.
• Prepare the noodles according to package directions. Rinse under cold water, drain well and set aside.
• Heat the oil in a 12-inch nonstick skillet over high heat just until smoking. Add half of the flank steak in a single layer. Cook without stirring for 60 seconds. Continue to cook, stirring occasionally, another 60 seconds. Remove to a plate. Add 2 teaspoons oil to skillet and repeat cooking procedure with remaining beef. Remove to plate.
• Add remaining 2 teaspoons oil to skillet and thawed vegetables to pan and cook until tender-crisp. Add Sauce to the pan and bring to a boil. Add beef and any juice that has accumulated and the cooked noodles and simmer, adjusting heat as needed, until everything is heated through. Adjust seasoning.
• Garnish with green onions and sesame seeds and serve.

BEEF CHOW MEIN

Steps:

• Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
• Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.
• Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
• Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
• Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
• Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
• Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.
• *Available at Uwajimaya (800-889-1928).