QUICK AND EASY BEEF NOODLE STIR FRY
This beef and noodle stir fry is nothing short of extraordinary and will having you wanting seconds before you even finish your first helping! Using pantry staples and budget-friendly beef, plus loads of healthy vegetables, this is an Asian dish worth bookmarking for later!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Place steak in a large resealable bag. Whisk together soy sauce, 1 tablespoon corn starch, brown sugar, garlic, ginger, red pepper flakes, black pepper, and sesame oil. Add sauce to the bag, press out any excess air, and seal. Chill for 10 minutes.
- Drizzle a large pan or skillet over medium heat with the vegetable oil. Use tongs or a fork to transfer beef strips to the pan (do not discard marinade in the bag!). Add carrots, snow peas, and mushrooms to the pan. Saute for 4-6 minutes until browned.
- Add marinade from the bag to the pan. Bring to a boil. Whisk remaining tablespoon of corn starch into the beef broth and stir into the pan until sauce thickens. Reduce to a low simmer.
- Stir in cooked noodles, garnish with sesame seeds and green onions if desired and serve.
Nutrition Facts : Calories 465 kcal, Carbohydrate 29 g, Protein 41 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 102 mg, Sodium 1298 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY
Here's what you need: instant ramen, water, garlic, cornstarch, sesame oil, lime, soy sauce, broccoli floret, olive oil, flank steak, medium yellow onion, green onion, fresh cilantro, sesame seeds
Provided by Pierce Abernathy
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
- In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
- Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
- Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
- Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
- Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
- Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
- Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 25 grams, Fat 21 grams, Fiber 4 grams, Protein 29 grams, Sugar 3 grams
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 NOODLE STIR FRY
The easiest stir fry ever! And you can add in your favorite veggies, making this to be the perfect clean-out-the-fridge type meal!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
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.
STIR FRY NOODLES
Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
- Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
- In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
- Add half the scallion mixture and saute until fragrant, about 1 minute.
- Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
- Add the eggs, sriracha, chicken, and remaining scallion mixture.
- Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
- Remove from heat. Sprinkle with the reserved green onions.
Nutrition Facts : ServingSize 1 (of 4), Calories 467 kcal, Carbohydrate 44 g, Protein 45 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 173 mg, Fiber 2 g, Sugar 6 g
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
- Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
- Garnish with chopped green onions.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
BEEF RAMEN NOODLE STIR FRY
Those packets of pre-packaged ramen sure do come in handy when you want to eat RIGHT NOW. It takes just about 15 minutes cook this easy, insta-noodle meal.
Provided by Asian Test Kitchen
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Cook ramen noodles in boiling water according to the package directions. Drain and set aside.
- Heat coconut oil in a pan to medium high heat. Add mushrooms and cook for 1-2 minutes with a sprinkle of salt until the mushrooms start getting limp and cooked through.
- Add the garlic and beef. Cook for another 1-2 minutes until the meat and mushrooms are cooked through.
- Add the drained ramen noodles, oyster sauce, sweet soy sauce, and green onion. Gently stir over medium heat until the color from the sauce has distributed evently.
- Serve hot.
Nutrition Facts : Calories 358 kcal, Carbohydrate 34 g, Protein 13 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 1223 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EASY BEEF STIR FRY
Quick and easy meal for a busy family. I some times use leftover beef ( or chicken or pork, all works well) Very easy to double, which is what I have to do with this family.
Provided by Jassybear
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve bouillon in hot water.
- Stir in soy sauce, cornstarch, wine and pepper. Heat oil in large skillet over medium-high heat; add vegetables, onion and garlic.
- Cook, stirring constantly until tender.
- Push vegetables to the side.
- Add meat and cook, stirring constantly, until no longer pink.
- Add bouillon mixture and green onions; stir together with beef and vegetables.
- Bring to a boil.
- Cook, stirring constantly until sauce is thickened.
- Serve over hot rice.
Nutrition Facts : Calories 307.1, Fat 20.9, SaturatedFat 6.5, Cholesterol 57.6, Sodium 1110.3, Carbohydrate 9.5, Fiber 0.9, Sugar 2.2, Protein 18.6
EASY BEEF NOODLE STIR-FRY
This is an easy recipe and a very tasty stir-fry dish that I have made many times. If you are not using low-sodium broth and soy sauce make certain to add in any salt (if you are using) at the end. To save time slice your beef and chop your veggies ahead of time and refrigerate.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 838.1, Fat 26, SaturatedFat 7.3, Cholesterol 103.7, Sodium 2269.6, Carbohydrate 98.4, Fiber 8.7, Sugar 20.7, Protein 54.2
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4.7/5 (30)Total Time 30 minsServings 4Calories 412 per serving
- Cook the noodles according to the package directions, being careful to leave them al dente and not over cooked. drain the noodles in a colander and set aside.
- Prepare the sauce by stirring together the soy sauce, water, brown sugar, chili garlic sauce, and sesame oil. Set the sauce aside.
- Mince the garlic and grate the ginger. Use a large-holed cheese grater to grate the carrot (or julienne using a mandoline). Slice the green onions on a diagonal, separating the fleshy white portions from the green ends.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the ground beef, garlic, and ginger. Sauté until the beef is cooked through. Add the white portions of the sliced green onions and sauté for one more minute. Add the shredded carrots and sauté for one minute more (leaving the carrots slightly crunchy).
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Ratings 5Calories 237 per servingCategory Dinner,, Main
- Mix together the 1tbsp soy sauce, 1tbsp Worcestershire sauce, 2tbsp honey 1–2tsp chili sauce and 1tsp corn flour.
- Add 250g (9oz) thinly sliced beef and toss to coat all the pieces. Cover and leave to stand for 30 minutes.
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5/5 (12)Total Time 25 minsCategory Main CourseCalories 480 per serving
- When the noodles are nearly cooked, heat up a wok or deep frying pan with the oil in, until very hot.
- Add the drained noodles and the browned steak to the pan and stir to coat everything in the sauce.
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Servings 4Total Time 30 minsCategory Dinner
- Cut the steak into thin slices. Top and tail the snow peas and slice in half diagonally. Soak the noodles in a large bowl with enough boiling water to cover for 10 minutes.
- Spray a large wok with oil spray and when very hot, cook the steak in batches until brown. Remove and keep warm.
- Heat the peanut oil in the wok, and when very hot, stir-fry the onion, carrot and capsicum for 2–3 minutes, or until tender. Add the garlic, ginger, snow peas and shiitake mushrooms, and cook for another minute before returning the steak to the wok.
- Separate the noodles with a fork, then drain. Add to the wok, tossing well. Combine the oyster sauce with the soy sauce, brown sugar, five-spice powder and 1 tablespoon water and pour over the noodles. Toss until warmed through, then serve.
BEEF AND NOODLES STIR FRY - KHIN'S KITCHEN | CHINESE CUISINE
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4.4/5 (29)Servings 2Cuisine Chinese CuisineCategory Main
- Soak the dry egg noodles in the hot water for 10-15 mins and drain the water out. Set aside. ( Please check the packet instructions. )
- Cut the beef steak into thin slices. Mix well with the ingredients in the beef marinate list. Set aside and marinate for 10-15 mins.
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Estimated Reading Time 6 mins
- In a large skillet, brown the ground beef over medium-high heat until no longer pink and cooked through. Break it up into crumbles with the back of a spoon as it browns. Drain the fat and return the skillet to the stovetop.
- Add the Asian seasoning and minced garlic to the beef, stir them to combine with the beef over the heat until fragrant. About 30 seconds.
- Add the veggie mix to the pan and stir fry for 3-4 minutes, mixing the veggies into the beef as they cook.
- Add the broken up chunks of ramen noodles to the pan and pour the water over the top. Stir to combine and cover the pan with a lid. Let the stir fry simmer and steam until the noodles are tender. After a minute or two, stir the softening noodles into the liquid in the bottom of the pan so they can absorb the water faster.
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5/5 (1)Total Time 25 minsCategory DinnerCalories 461 per serving
- In medium bowl, whisk together the orange juice, soy sauce, honey, hoisin sauce, rice wine, ginger, chili garlic sauce, fish sauce and sesame oil. Set aside.
- Bring a pot of salted water to a boil. Turn off the heat and add the rice noodles to the pot. Cook for 8-10 minutes. Drain and set aside.
- Slice the steak into 1/4 inch wide strips by cutting across the grain. Season with salt and pepper. Set aside.
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From bbc.co.uk
Servings 4Category Main Course
- For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade.
- Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside.
- Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest.
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5/5 (1)Total Time 20 minsCategory Main CourseCalories 236 per serving
- Remove 1/2 cup and pour into a larger bowl along with sesame oil, ground ginger, and garlic. Add beef to sauce and mix to coat. (allow to marinate for 15 minutes-optional)
- In a large skillet over medium-high heat add beef and stir-fry for 5-6 minutes, until no longer pink. Remove from skillet and set aside.
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Cuisine ChineseTotal Time 50 minsCategory Lunch, Main CourseCalories 786 per serving
- Place the steak in a deep dish. Add half of the oyster sauce and soy sauce. Coat the steak with this marinade.
- Cover the steak with cling film and place it in the fridge to marinate for 10 minutes. In the meantime chop the bok choy. Check the cooking instructions for the noodles if you need to cook them before stir frying them. Pour half of the vegetable oil in a non-stick pan and place it over high heat until hot. Then add the marinated steak.
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- Then remove the steak from the pan and put it aside to cool. Pour the remaining vegetable oil in the pan you just baked the steak in. Also add the chopped garlic.
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