Beef I Asparagus Noodle Bowl W Oyster Sauce Food

ASPARAGUS BEEF LO MEIN

Steps:

• Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water. , In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

BEEF WITH OYSTER SAUCE

Steps:

• Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
• Set aside.
• Heat 1 tablespoon of the peanut oil in a wok.
• Swirl to coat.
• Add half the beef and stir fry until browned.
• Remove and set aside.
• Repeat with the remaining peanut oil and beef and remove and set aside.
• Add garlic, ginger and chilli to the wok.
• Cook for 30 seconds.
• Add onion and capsicum and stir fry for 1 minute.
• Return the beef to the pan along with the combined sauces.
• Stir to warm through.
• Serve immediately with rice.

BEEF STIR FRY WITH NOODLES

Steps:

• Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
• Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
• Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
• Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
• When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.

STIR-FRIED BEEF WITH HOISIN SAUCE

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

BEEF, BLACK BEANS AND RICE NOODLES WITH OYSTER SAUCE

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.

STIR-FRIED BEEF AND BROCCOLI WITH CRISP RAMEN NOODLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet (with lid) over medium-high heat until shimmering. Spread noodles evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes. Slide ramen cake onto a large plate, invert a second plate over top, then flip cake over (so cooked side is now on top). Add remaining tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Slide ramen cake onto a baking sheet and keep warm in oven (do not clean skillet).
• While ramen cake cooks, whisk together water, oyster sauce, soy sauce, cornstarch, sugar, and sesame oil (if using).
• Heat 1 tablespoon oil in same skillet over medium-high heat until shimmering. Add broccoli and stir-fry 1 minute. Add water and cook, covered, over medium heat until crisp-tender, 2 to 3 minutes. Transfer broccoli to a bowl and wipe out skillet.
• Heat remaining 1 1/2 tablespoons oil in skillet over medium-high heat until shimmering. Stir-fry garlic and ginger 10 seconds. Add beef and salt and stir-fry until beef is browned, about 2 minutes.
• Stir sauce, then add to skillet and bring to a boil, stirring. Add broccoli and cook, stirring, until heated through, about 30 seconds. Remove from heat.
• Slide ramen cake onto a cutting board and cut into quarters. Top each ramen wedge with 1 cup beef-broccoli mixture.

CHICKEN & ASPARAGUS STIR-FRY

Steps:

• In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
• Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
• Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
• Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
• Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
• Taste for seasoning and add additional salt to taste if needed. Serve over rice.

VEGETABLE BEEF STIR-FRY

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

CHINESE-AMERICAN BEEF AND BROCCOLI WITH OYSTER SAUCE RECIPE

Steps:

• To Grill With a Wok Insert : Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place Weber 8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in center. Add oil and heat until smoking. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Push beef to sides of wok to clear space in center. Add broccoli and cook, stirring in center until lightly charred, about 30 seconds. Toss with beef and push up sides of wok. Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and broccoli is just barely tender but still crunchy, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Add scallion greens. Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.

BEEF, MUSHROOM, AND BROCCOLI STIR-FRY

Steps:

• Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.
• Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.
• Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice.