Fried Beef And Pasta Food

STEAK STRIPS WITH SPAGHETTI

Steps:

• In a nonstick skillet, saute onion and green pepper in butter until tender; remove and set aside. In the same skillet, brown beef over medium heat until no longer pink; drain. Add the tomato sauce, water, seasoning blend, thyme, pepper and vegetables. Cover and simmer for 20-30 minutes or until meat is tender., Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Serve with spaghetti.

STIR FRIED PASTA WITH VEGGIES

Steps:

• Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
• Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
• Toss pasta with vegetables, and serve warm.

FRIED PASTA

Steps:

• Preheat oven to 350°.
• Spray 8X8 inch oven proof pan with cooking spray, set aside.
• Cook pasta per package directions until al dente, drain and set aside.
• Meanwhile, on medium high heat melt 1/2 tbs butter and 1/2 tbs of olive oil in a medium sauce pan .
• Add in onion and saute until caramelized about 10 minutes.
• Add in garlic and saute for 30 seconds.
• Sprinkle in the flour and mix well.
• Slowly whisk in half and half mixing well.
• Add in 1-2 tsp of Sciracha hot chili sauce (or as much as you like) mix until thicken.
• Season with salt and pepper and set aside.
• Using a 10 inch cast iron or non stick skillet, melt remaining 1/2 tbs butter and 1/2 tbs olive oil on medium high heat.
• Once melted add in drained pasta and fry, stirring occasionally for about 10-15 mins until brown and pasta becomes crispy.
• Remove from stove and add in the onion mixture, stir well.
• Sprinkle in 1 cup of shredded cheese, mix well and adjust seasoning if needed.
• Pour mixture into your prepared pan.
• Cover and cook for 20 - 25 minutes.
• Remove from oven and sprinkle additional cheese on top.
• Cook uncovered for 5 more minutes or until cheese melts.
• Garnish with chopped parsley.

ITALIAN STIR FRIED PORK & PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
• Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
• Drain pasta and add to pork mixture with cheese and basil; toss to coat.

ROAST BEEF PASTA SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese.

CRISPY PAN-FRIED PENNE PASTA WITH ARRABIATA SAUCE AND CAESAR SALAD

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Be sure to scrape out all the cream sauce from the carton; some might stick! If using any fresh produce, thoroughly rinse and pat dry Bring a medium pot of lightly salted water to a boil Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut end off romaine, halve lengthwise, then coarsely chop. Mince garlic. Cut cauliflower florets into even, bite-sized pieces no larger than 1". 2 Roast Cauliflower and Make Caesar Dressing Place cauliflower florets on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with a pinch of salt and pepper. Roast 12 minutes or until almost tender. Remove from oven, sprinkle with half the Parmesan, and roast 7 more minutes, or until cheese browns lightly. In a large mixing bowl, whisk mayonnaise, vinegar, half the garlic, and remaining Parmesan (reserving a pinch for garnish). Season to taste with salt and pepper and set aside. 3 Cook the Pasta Add penne pasta to boiling water and cook 9 minutes until al dente. Before draining, reserve 1/2 cup pasta cooking water for sauce. Drain pasta in colander, being sure to drain as thoroughly as possible. While in colander, drizzle and toss pasta with 2 tsp. olive oil to keep from sticking. Return pot to stove (no need to wipe clean.) 4 Make the Arrabiata Sauce In pot used to cook pasta, heat 1 tsp. olive oil over medium-high heat. Add remaining garlic and red pepper flakes (a little goes a long way with red pepper flakes, so use less if you prefer a milder sauce) and cook 20 seconds until fragrant. Add Italian seasoning and tomato paste and cook 1 more minute. Add crushed tomatoes and reserved pasta water, bring to a simmer, and cook 5-8 minutes until thickened slightly. Set aside and keep warm. 5 Pan Fry the Pasta Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat until oil is hot and shimmering. Working in batches, add a single layer of pasta to pan. Allow to cook undisturbed for 3-4 minutes. Not moving pasta around allows it to brown and develop a highly desirable crispness. After underside has browned, stir gently and cook 3 more minutes, stirring occasionally. Don't worry if pasta only browns on one side: two different textures are ideal. Keep finished batches warm on baking sheet in oven. 6 Plate the Dish Place a pool of arrabiata sauce on bottom of plate. Top with pan-fried penne and roasted cauliflower. Top with one more spoonful of sauce and remaining Parmesan. Toss romaine lettuce with Caesar dressing and serve salad on the side.

BEEF & BROCCOLI FRIED RICE RECIPE BY TASTY

Steps:

• Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
• In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.
• In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.
• Serve garnished with scallions.
• Enjoy!

BEEF MARINADE FOR A CHINESE STIR-FRY

Steps:

• Gather the ingredients.
• Place the thinly sliced beef in a bowl.
• Add the ingredients-oyster sauce, soy sauce, sugar, salt, and pepper-one at a time.
• Gently mix to combine and let marinate for 15 minutes, or as the recipe instructs.

BEEF STIR-FRY

Steps:

• For the beef, place the beef strips into a bowl and add the light soy sauce, rice wine and cornflour and mix well. Leave to marinate for 10-20 minutes.
• Heat a wok until very hot and then pour in the oil. Add the marinated beef and stir-fry for one minute, or until browned all over. Remove the beef with a slotted spoon and set aside.
• Add the onions to the wok and stir-fry for 1-2 minutes. Pour in 3 tablespoons of water and cook for three minutes.
• Drain off the juices collected from the beef and add to the wok. Add the oyster sauce and stir for a minute then return the beef to the wok and add the mint leaves. Continue to stir-fry for one minute then remove from the heat.
• For the noodles, soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water.
• Heat a clean wok until hot, then add the groundnut oil. When it is very hot and slightly smoking, add the black beans, spring onions, garlic and ginger and stir fry quickly for 15 seconds. Add the carrots and stir fry for two minutes.
• Add the bean curd and Chinese flowering cabbage or pak choi and carefully mix together without breaking up the bean curd.
• Add all of the remaining ingredients (except the sesame oil) and 250ml/9fl oz water and cook the mixture over a gentle heat for about two minutes.
• Now add the drained noodles and sesame oil and cook for a further three minutes.
• To serve, ladle some of the noodles and sauce into individual bowls or into one large serving bowl. Place the stir fried beef alongside, garnish with the spring onion and serve at once.

FRIED BEEF AND PASTA

Steps:

• Brown the ground beef in a large pan.
• Remove from pan, and drain excess grease from pan.
• Saute pepper and onions.
• Add ground beef back to pan with pepper and onions.
• Stir to blend.
• Add Italian seasoning.
• Add tomatoes and just heat slightly.
• While beef is frying- (step 1) cook pasta according to directions.
• Add cooked pasta to beef and veggies.
• Stir together to mix.
• Add salt and pepper to taste.
• Adjust seasonings.
• Slightly mix two eggs and add pan.
• Turn burner to high setting and stir the eggs quickly in the pasta beef mixture.
• About 1 minute.
• Turn burner to low.
• Add cheese.
• Cover.
• After one minute, turn burner off.
• Check after 2 minutes to see if cheese is melted.

BEEF, BROCCOLI, AND PASTA ALFREDO

Steps:

• Brown ground beef over medium heat.
• Stir in sauce, pasta, and 2c water.
• Bring to a boil, reduce heat, and cover.
• Simmer for 12 minutes, stirring occasionally.
• Add broccoli, cook covered, 8-10 minutes, or until pasta and broccoli are tender.
• Top with cheese and chopped tomato.

FRIED GARLIC PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into the oil slowly bubbles. Add the garlic, and cook and stir until golden brown, 5 to 7 minutes. Remove garlic from the oil with a slotted spoon and set aside; reserve oil.
• To serve, place the pasta onto individual serving dishes and sprinkle with fried garlic. Drizzle with a little of the frying oil and sprinkle with Parmesan cheese. Reserve remaining garlic-flavored oil for another use.

BEEF PASTA WITH GROUND BEEF & FARFALLE

Steps:

• Cook the pasta as instructed on the package.
• Cook the beef.
• Heat the oil in a large skillet and add onion.
• Saute until slightly soft, about 1 minute, then add ground beef.
• Stir often, breaking the meat into small bits and cook until the meat is almost browned.
• Add the garlic and herbs and cook until garlic is fragrant, about 2 minutes.
• Set aside on a covered plate.
• Cook the vegetables:
• Use the same skillet (no need to wash) and heat the 2 tablespoons of olive oil.
• Add bell pepper and zucchini and cook until slightly roasted, about 3 minutes.
• Add mushrooms and cook until mushrooms are soft and the water has evaporated.
• Time to add the frozen veggie and cook until just a little soft.
• Mix in garlic and the herbs and spices and cook until garlic is fragrant, about 2 minutes.
• In a large bowl, mix cooked beef and vegetables then fold in the cooked pasta, mixing gently to avoid breaking the pasta.
• Serve immediately with grated provolone or Parmesan and chopped fresh parsley.
• Keep leftovers stored in the fridge, in an airtight container, for up to 3 days.

FRIED BEEF

Steps:

• Slice the beef against its grains into 1 inch long pieces.
• Marinate the beef with the turmeric powder and salt for an hour (could also be left in the fridge overnight.
• Finely slice the shallots and chillies.
• Heat oil in a frying pan until hot and fry the beef (use medium heat).
• When the frying pan becomes smoky, add water inches.
• Leave until water is dried up, stirring occasionally.
• Add shallots and chillies and fry up until soft and a little bit charred.
• Add soy sauce, if using, and fry for a few more minutes.
• Serve up.

PENNE WITH STIR-FRIED BEEF AND RED BELL PEPPER

Steps:

• In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar, and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl. In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef. In the remaining 1 tablespoon vegetable oil stir-fry the garlic and the gingerroot over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet. Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste. In a kettle of boiling salted water boil the penne until it is al dente, drain it well, and in a large bowl toss it with the beef mixture.