Gingered Beef And Noodles Food

GINGER GARLIC STEAK AND NOODLE SALAD

Steps:

• For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
• Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
• For the salad: Cook the udon noodles according to the package instructions.
• In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
• In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
• Divide the salad and steak among plates. Serve with lime wedges.

GINGER BEEF AND NOODLE BOWLS

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 for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm.
• Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 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.

30-MINUTE GINGER BEEF NOODLES

Steps:

• Bring a pot of water to a boil while prepping the other ingredients. Boil the pasta according to package instructions.
• Place the cornstarch and pepper in a large resealable bag and seal. Shake to combine. Open the bag and place the sliced beef inside. Reseal and toss to coat the beef.
• Heat the oil over medium-high heat in a large pan. Add the beef and cook it for a couple minutes, giving it all a turn after a minute or so. Remove the beef from the pan and set it aside.
• Add the broccoli, garlic, and ginger. Stir it all together, cover the pan, and cook them until the broccoli is crisp tender.
• In a small bowl, combine the rice vinegar, soy sauce, and sriracha. Pour the sauce over the veggies and add the beef back to the pan and stir it all together. Simmer the sauce until it thickens.
• Add the cooked noodles to the pan with the beef and broccoli. Use tongs to toss the pasta until it's well coated in the sauce. You can also transfer all of it to a large bowl and toss it together if your pan is really full. Drizzle the sesame oil over the top and serve.

GINGERED BEEF AND NOODLES

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.

BEEF & GINGER STIR-FRY

Steps:

• Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
• Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
• Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
• Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

GINGER-BEEF & RAMEN NOODLES

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.

BEEF WITH GARLIC, GINGER, BASIL AND UDON NOODLES

Steps:

• Slice the onion and capsicum and set aside.
• Finely slice the beef and place in a large bowl. Finely dice the ginger and garlic and add to the beef.
• Add the oyster sauce to the beef, ginger and garlic.
• Drizzle the chilli oil over the beef mixture and then mix it all together so that ginger and garlic can be seen to be mixed through.
• Cover the beef mixture and place in the refrigerator for a minimum of ten minutes.
• Place the noodles in boiling water and prepare as per instructions (usually cook in boiling for 2 minutes, then drain).
• While the noodles are cooking, heat the peanut oil in a wok.
• When the there is a slight haze coming from the oil, add the onion and cook for about 1-2 minutes until the onion has softened.
• Add the beef mixture and stir frequently over the heat.
• Add the soy sauce and kecap manis to the wok and stir through.
• Add the capsicum to the wok and toss through.
• Drain the noodles and set aside.
• Add the basil leaves and the cashews to the wok and stir for another 30 seconds,.
• Serve the noodles into bowls and top with the beef mixture.