Beef Noodle Stir Fry Food

CHINESE BEEF AND BROCCOLI NOODLES

Steps:

• Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
• Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
• Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don't have the noodles in the water for more than 1 minute).

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.

BEEF NOODLE STIR FRY

Steps:

• In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately.

GROUND BEEF NOODLE STIR FRY

Steps:

• In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately, garnished with green onion, if desired.

CHILLI AND GARLIC BEEF NOODLE STIR-FRY

Steps:

• Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
• Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
• Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
• Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
• Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
• Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
• Top with coriander leaves to serve and accompany with lime wedges.

BEEF BROCCOLI NOODLE STIR FRY

Steps:

• In a small bowl, whisk together the oyster sauce, chili garlic sauce, salt, pepper and water. Set aside.
• In another larger bowl add the flank steak, garlic, cornstarch, egg yolk, salt, pepper then toss everything together.
• In a large skillet or wok heat 1 tbsp of the peanut oil. Add about half of the beef and stir-fry it for about 3 minutes or until it starts to brown. You will need to do this in a couple batches as you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add some more. Transfer the beef to a plate and set aside.
• In the same skillet, heat the remaining tbsp of peanut oil. Add the onion and shiitake mushrooms to the skillet and cook for about 5 minutes until the onion softens and the mushrooms start to brown.
• Add the pepper, broccoli and 1/3 cup of water to the skillet and cook for another 8 minutes or so until the broccoli is tender-crisp.
• Add the noodles, beef and oyster sauce to the skillet and toss well. Cook for another minute until the sauce thickens a bit, then serve.

BEEF RAMEN STIR FRY

Steps:

• Whisk together all the sauce ingredients and set aside. Start a large pot of water to boil.
• Heat the sesame oil in a large saute pan or wok over medium high heat. Add the vegetables and allow them to cook undisturbed for a minute or two. We really want to get some nice browning and sear on those veggies, so resist the urge to stir constantly!
• Toss and continue to cook the vegetables until softened, about 5-7 minutes. Meanwhile, add your ramen noodles to the pot of boiling water.
• Stir in the sauce and beef. Make a slurry with a teaspoon or cornstarch and 1 Tablespoon water. Stir in the slurry and adjust the heat so the sauce is at a slow simmer. Cook for 2-3 minutes or until the sauce is slightly thickened.
• When the noodles are done, drain them and add them to the pan with the sauce, stirring so the sauce coats all the noodles. Top with chopped green onions and toasted sesame seeds and serve!

BEEF STIR-FRY

Steps:

• For the beef, place the beef strips into a bowl and add the light soy sauce, rice wine and cornflour and mix well. Leave to marinate for 10-20 minutes.
• Heat a wok until very hot and then pour in the oil. Add the marinated beef and stir-fry for one minute, or until browned all over. Remove the beef with a slotted spoon and set aside.
• Add the onions to the wok and stir-fry for 1-2 minutes. Pour in 3 tablespoons of water and cook for three minutes.
• Drain off the juices collected from the beef and add to the wok. Add the oyster sauce and stir for a minute then return the beef to the wok and add the mint leaves. Continue to stir-fry for one minute then remove from the heat.
• For the noodles, soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water.
• Heat a clean wok until hot, then add the groundnut oil. When it is very hot and slightly smoking, add the black beans, spring onions, garlic and ginger and stir fry quickly for 15 seconds. Add the carrots and stir fry for two minutes.
• Add the bean curd and Chinese flowering cabbage or pak choi and carefully mix together without breaking up the bean curd.
• Add all of the remaining ingredients (except the sesame oil) and 250ml/9fl oz water and cook the mixture over a gentle heat for about two minutes.
• Now add the drained noodles and sesame oil and cook for a further three minutes.
• To serve, ladle some of the noodles and sauce into individual bowls or into one large serving bowl. Place the stir fried beef alongside, garnish with the spring onion and serve at once.

BEEF STIR-FRY WITH NOODLES

Steps:

• Add the meat, 1 tablespoon of soy sauce, the lemongrass, fish oil, and 2 crushed garlic cloves to a bowl. Season with salt and mix until even. Set aside to marinate.
• Add the noodles to a bowl, season with salt and cover with hot water. Let them soak for 10-12 minutes.
• Heat 1-2 teaspoon of vegetable oil in a pan over medium-high heat and add the marinated meat.
• Cook and stir until browned and add the sugar.
• Stir and cook for 1 more minute, than transfer the meat to a bowl.
• Using the same pan and the caramelizing drippings, add the shallot and cook it until tender.
• Stir in the remaining garlic, the ginger, and chili.
• Add the remaining tablespoon of soy sauce, the water, and vinegar. Stir in.
• Add the basil, noodles, and meat. Mix until even and remove from heat.
• Serve dressed with lemon juice or lime juice.

EASY BEEF NOODLE STIR-FRY

Steps:

• Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate.
• In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot).
• In a small bowl whisk together broth, soy sauce and cornstarch.
• Add to the wok or skillet; cook stirring for 2 minutes.
• Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes).
• Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.