Ginger Beef And Noodle Bowls Food
GINGERED BEEF AND NOODLES
An appealing sauce surrounding twisty noodles, seared sirloin, and quick-cooking fresh spinach make this a healthy and simple dish.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Cook noodles as directed on package. Drain.
- Meanwhile, in medium bowl, combine soy sauce, garlic and beef strips; toss to coat. Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add beef mixture; cook and stir 5 to 6 minutes or until beef is no longer pink in center.
- In medium bowl, mix broth, cornstarch, oyster sauce and gingerroot until smooth. Add to wok; cook and stir 2 to 3 minutes or until sauce has thickened. Gently fold spinach into beef mixture; cook and stir 2 to 3 minutes or until spinach is slightly wilted.
- In large serving bowl, combine cooked noodles and beef mixture; toss gently to coat.
Nutrition Facts : Calories 375, Carbohydrate 42 g, Cholesterol 110 mg, Fiber 2 g, Protein 32 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 1140 mg, Sugar 2 g
GINGER BEEF & NOODLE BOWLS
From the Texas Beef Council's website. This won 1st place in the one dish meals category in the 2003 National beef cook-off.
Provided by Sandyg61
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut steaks crosswise into 1/4-inch thick strips; cut strips in half.
- Heat 1/2 tablespoons sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute.
- Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet.
- Repeat with remaining oil and beef.
- Season with salt and pepper, as desired. Keep warm.
- Add broth, green onions, and rice wine vinegar to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
- Meanwhile divided noodles and beef evenly among 4 large soup bowls.
- Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles.
- Garnish with carrots.
Nutrition Facts : Calories 259.9, Fat 16.2, SaturatedFat 5, Cholesterol 75.7, Sodium 670.1, Carbohydrate 3.8, Fiber 1, Sugar 1.1, Protein 24.1
GINGER NOODLE BOWL: THE VEGAN VERSION
My favorite Asian-inspired noodle bowl just got a vegan makeover!
Provided by JillyEnFuego
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
- Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 62.2 g, Fat 9.6 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 1638.6 mg, Sugar 19.3 g
GINGER-BEEF & RAMEN NOODLES
This one sort of grew out of several different recipes over a period of time. Its pretty good as is but undoubtedly I'm not through playing with it. Meat is easier to slice thinly if it is partially frozen first. I usually do a 2-3 pound steak while I'm slicing. I divide the slices into 1/4 pound servings in small freezer bags. Some I leave plain and the rest add marinade to the bags, then freeze. I store the small bags in a 1 gallon zip-lock bags to keep them from getting lost. (Always label everything! You won't remember what it is in 3 weeks, trust me on that!) The night before use, I take as many bags as necessary from the freezer and place in the fridge. The next evening they're thawed, marinated, And ready to fry, broil, or grill. The plain beef can even be nuked to thaw if you're in a rush. This is very handy, especially to take in the RV's freezer for fast easy meals on the road.
Provided by Pierre Dance
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 467.9, Fat 21.3, SaturatedFat 7.8, Cholesterol 78.2, Sodium 1630.6, Carbohydrate 35.5, Fiber 3.8, Sugar 3.6, Protein 33.4
GINGER BEEF AND NOODLE BOWLS
This recipe, by Kristine Snyder of Hawaii, was a winner in the 2003 National Beef Cook-Off. These fragrant, beefy Asian noodle bowls are a tasty and quick meal. You may also use beef top round steak, cut 3/4 inch thick for the beef.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute. Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, as desired. Keep warm.
- Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
- Meanwhile divide noodles and beef evenly among 4 large soup bowls.
- Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
Nutrition Facts : Calories 1050.9 calories, Carbohydrate 181.6 g, Cholesterol 73.7 mg, Fat 17.6 g, Fiber 4.4 g, Protein 31.8 g, SaturatedFat 5.8 g, Sodium 1182.1 mg, Sugar 3.7 g
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