Beef With Ramen Noodles Food

BEEF WITH RAMEN NOODLES

Steps:

• In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. , In a large skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm., Set aside seasoning packets from noodles. Cook noodles according to package directions; drain and keep warm., Add the corn, broccoli, red pepper, carrot, onions and remaining broth to the skillet. Sprinkle with contents of reserved seasoning packets. Cook for 4-6 minutes or until vegetables are crisp-tender., Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add reserved beef and noodles to skillet; heat through. Garnish with peanuts.

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES

Steps:

• Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
• Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
• Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
• Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
• Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
• Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
• Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

QUICK ASIAN BEEF RAMEN NOODLES

Steps:

• Mix Sauce.
• Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
• Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
• Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
• Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
• Leave for 45 seconds then turn.
• Leave for 30 seconds, then untangle the noodles, then toss through the beef.
• Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
• Serve immediately, garnished with green onions and sesame seeds.

ASIAN GROUND BEEF NOODLE BOWLS

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.

BEEF RAMEN NOODLE BOWL

Steps:

• Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
• Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
• Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired.

QUICK RAMEN NOODLE STIR FRY - PAGE 3 OF 14 RECIPE - DAMN DELICIOUS

Steps:

• In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
• In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.
• Heat sesame oil in a large skillet over medium 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 garlic and ginger until fragrant, about 1 minute.
• Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
• Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

EASY SPICY MISO RAMEN NOODLES

Steps:

• Heat vegetable oil in a large pot over medium heat.
• Add minced garlic, ginger, and shallot, and cook until fragrant, about 1 minute, stirring frequently.
• Add ground pork, and stir-fry until no longer pink.
• Add chili bean paste and miso paste.
• Add chicken stock, soy sauce, and green onions.
• Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes.
• Taste and season with salt and pepper to taste. Remove from heat and set aside.
• Cook ramen noodles al dente according to the instructions on the package.
• Drain completely and divide the noodles into 2 bowls.
• Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs. Serve and enjoy!

GINGER-BEEF & RAMEN NOODLES

Steps:

• Heat wok over med-high heat.
• Add 1/3 of each of the Oils.
• Swirl to coat.
• Add Ginger, Garlic,& Red Chilies.
• Stir fry for 1 minute.
• Add 1/3 of the Beef, Stir fry 3 minutes.
• Set aside, keep warm.
• Repeat 'til all the beef is done.
• Set all aside, keep warm.
• Add Stock, Vinegar,& Scallions.
• Bring to a boil, reduce to low.
• Simmer 10 minutes.
• Meanwhile cook the Ramen.
• Divide the Ramen between 4 bowls.
• Top each bowl with 1/4 of the beef.
• Divide the broth between the 4 bowls.
• Top each bowl with 1/4 of the Carrots.
• Serve with a side dish of plain 'sticky' rice.

BEEF AND BROCCOLI RAMEN

Steps:

• Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
• Meanwhile, mix together all of the sauce ingredients in a medium bowl.
• Cook the ramen noodles according to the package instructions. Set aside.
• Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes. Toss in garlic and saute for 1 minute.
• Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
• Toss in the noodles and stir to coat.
• Serve immediately with sesame seeds if desired.

BEEF AND BROCCOLI WITH RAMEN NOODLES

Steps:

• Partially freeze beef and slice into thin strips.
• In a medium bowl, combine soy sauce, apple juice and 2 teaspoons cornstarch and stir to blend. ( this becomes your noodle soaking liquid).
• Add sliced beef, stir, and set aside.
• Discard one of the seasoning packets. ( you only need one).
• Break ramen noodles into pieces and place in large bowl, sprinkle with contents of one of the seasoning packets and cover with 4 cups boiling water. Stir and set aside.
• Heat oil in a large skillet or wok over medium high heat.
• Add onion and stir fry until crisp tender, 2-4 minutes.
• Add broccoli and stir-fry until crisp tender, 3-5 minutes.
• Then add beef mixture and stir-fry until beef is cooked.
• In a small bowl, combine 1 cup of the noodle soaking liquid, the oyster sauce, and 1 tablespoons cornstarch.
• Drain the ramen noodles, discarding remaining soaking liquid.
• Add the oyster sauce liquid to the skillet and bring to a boil.
• Add the drained ramen noodles.
• Cook and stir until the mixture is thickened and heated through.