Chili Beef Noodles Food

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

CHILI CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Simmer, uncovered, for 5 minutes. Stir in noodles; heat through.

CHILI BEEF NOODLES RECIPE BY TASTY

Steps:

• Fry the beef for a couple of minutes with the salt, pepper, and 5 spice. Take out and set aside.
• In the same pan, fry the garlic and red chili for a few minutes before stirring in the chili sauce and soy sauce.
• Add the beef and noodles. Mix together for another couple of minutes.
• Serve with some red chili and spring onions.
• Enjoy!

CHILI BEEF NOODLE SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until heated through., Drain noodles; stir into beef mixture and heat through. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.

MONGOLIAN BEEF AND NOODLE

Steps:

• Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.
• In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
• Add garlic paste and ginger paste to the skillet and brown for an additional minute.
• Add chili paste, soy sauce, brown sugar, hoisin sauce, and 1/2 of the beef broth to the skillet.
• Stir the cornstarch into the remaining 1/2 cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.
• Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.
• Add 1/4 to 1/2 cup of green onions sliced on the diagonal into 1 inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.)
• Saute 1 to 2 minutes longer.
• Add cooked noodles to the skillet and toss to coat with sauce.
• Garnish with additional green onions and sesame seeds, if desired.

CHILLI BEEF NOODLES

Steps:

• Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 mins each side for medium-rare. Transfer to a chopping board and leave to rest for 1 min, then thinly slice.
• Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.

CHILI WITH NOODLES

Steps:

• Brown ground beef in Dutch oven or large pot over medium heat, then remove and set aside.
• Add chopped onions and peppers to the pot and saute until tender. Add garlic and cook for an additional 2 minutes.
• Return ground beef to the pot with sauteed vegetables and add chili seasonings and all remaining ingredients except macaroni noodles. Mix to combine.
• Simmer uncovered for 2 hours. Add macaroni noodles in the final 15 minutes of cooking.
• Serve with shredded cheddar cheese and sour cream for topping.

CHILI CASSEROLE WITH EGG NOODLES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
• Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce, water, and red wine into the mixture. Season with cumin, oregano, and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.
• Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.

CHILI WITH NOODLES

Steps:

• Brown ground beef with onion and garlic, then drain off excess fat.
• While browning, pour tomato sauce and water into large pot.
• Stir in chili powder, red pepper, salt and pepper. Bring to a boil.
• Add browned ground beef mixture. Cook over medium heat for about 10 minutes.
• Add beans and noodles. Cook for additional 3-4 minutes, then turn off heat.
• Let the hot chili stand on the stove (10 minutes or so until noodles are cooked).
• Add more water if it's thicker than you prefer and/or when reheating leftover soup.

CHILI BEEF NOODLES

Steps:

• In large skillet, brown onion, garlic, green pepper and beef.
• Stir in chili powder.
• Add tomatoes, sauce and salt and pepper.
• Simmer 15 to 20 minutes, stirring occasionally.
• Cook noodle per package directions and drain.
• Serve Chili beef mixture over noodles.