BEEF STIR FRY WITH NOODLES
This Beef Stir Fry with Noodles can be made in just 20 minutes! Tender beef, fresh veggies, and noodles tossed together in a delicious savory sauce.
Provided by Erica Walker
Categories Dinner Main Course
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 481 kcal, Carbohydrate 72 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1123 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
BEEF STIR FRY WITH VERMICELLI NOODLES
Time 25m
Yield 4-5 servings
Number Of Ingredients 14
Steps:
- Trim the meat of any fat and sinew, and slice into long, thin strips. Combine the soy sauce, egg white, cornstarch and ground pepper; add the meat, stirring to coat.
- Heat 1 tablespoon oil in a wok. Add the ginger, five spice powder, bell peppers, celery and corn. Stir-fry over high heat for 2 minutes or until just beginning to soften. Remove from wok and set aside.
- Heat the remaining oil and cook the meat quickly over high heat until browned but not cooked through.
- Return all the meat to the wok with the vegetables and add the oyster sauce. Stir-fry over high heat until meat is cooked. Stir in vermicelli. Continue stirring until noodles are fully incorporated and cooked.
- Remove from heat and serve immediately. Enjoy!
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
SAVORY BEEF STIR-FRY
This quick version of stir-fry tastes great and is easy to make. You'll love the flavor this dish has it's just as good as any take-out you can find.
Provided by VictoriaSe49896
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
- Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
- Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 24.4 g, Cholesterol 60.3 mg, Fat 11.7 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 3.5 g, Sodium 1137.6 mg, Sugar 3.4 g
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