Chinese Style Macaroni Food

CHINESE MACARONI

Steps:

• Boil water in large saucepan, once water is boiling, start cooking elbow macaroni.
• Cut the steak into 1 inch pieces/chunks.
• Cut the onion and green bell pepper into chunks (I like to cut them the size I would for a stir fry).
• Put 2 tablespoons of oil into frying pan and heat.
• Brown the steak in the oil for about 5 minutes, or until no longer pink.
• Throw in the onion and green pepper and mix together.
• Put 1 tablespoon of oil and 1 tablespoon of soya sauce in pan with the mix of steak and veggies, stir together.
• Drain the pineapples, keeping 1/4 of juice.
• Throw into the steak and veggies mix and add another tablespoon of soya sauce.
• Cook together 5 minutes or until pineapple is heated through.
• Drain elbow macaroni and throw in 2 tablespoons of soya sauce, stir to coat the macaroni.
• Stir the steak, veggies and pineapple mix into macaroni.
• Let simmer for 5 minutes over very low heat and serve.
• *Dependingon how much you like soya sauce, you might want to add some on top to taste*.

CHINESE MACARONI

Steps:

• Heat oil in a large deep sided skillet set over medium-high heat. Add ground beef; cook, stirring, for 8 to 10 minutes or until cooked through. Remove to a bowl; set aside. Drain off any excess oil from pan.
• Add ginger, garlic, onion, celery and red pepper to pan. Stir fry for 3 to 5 minutes or until tender crisp.
• Meanwhile in a large pot of boiling salted water, cook the macaroni for 8 to 10 minutes or until al dente. Drain well.
• Add the macaroni, cooked beef, VH® Soy Sauce and VH® Teriyaki sauce to skillet. Cook, stirring constantly, until heated through and meat and vegetables are well coated with the sauce.

CHINESE MACARONI SALAD

Steps:

• Cook macaroni. Rinse with cold water.
• Saute together first 4 ingredients. Remove from heat and add to the macaroni (drained) that you have cooked al dente. Add mushrooms, chicken and soy sauce. Toss. Chill.