Herbed Beef With Noodles Food

QUICK ASIAN BEEF RAMEN NOODLES

Steps:

• Mix Sauce.
• Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
• Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
• Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
• Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
• Leave for 45 seconds then turn.
• Leave for 30 seconds, then untangle the noodles, then toss through the beef.
• Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
• Serve immediately, garnished with green onions and sesame seeds.

HERB BUTTERED NOODLES

Steps:

• Cook the noodles according to package directions in a large pot of salted boiling water.
• Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl. Drain the cooked noodles and immediately add them to the bowl with the herbs and butter. Toss and serve.

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

HERB BEEF AND NOODLE SOUP

Steps:

• In a large stock pot, bring at least 4 quarts of salted water to a boil. Add pasta and stir gently a few seconds. Maintain a rolling boil and cook to your preferred texture. Drain and rinse.
• Brown ground beef and drain.
• Heat oil on medium in a large skillet or dutch oven. Add onion, bell pepper, and green beans and saute until softened, about 8 minutes.
• Add garlic to skillet and saute another minute.
• Add salt, parsley, basil, pepper, and water to skillet and stir to incorporate.
• Stir cooked and drained ground beef into onion mixture.
• Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 5-10 minutes.
• Serve, a helping of noodles in the bottom of each of your bowls, spooning the meat mixture on top with a decent amount of broth.
• If you wish, sprinkle grated cheese on top of each serving and melt under broiler or in microwave.

HERBED BEEF AND RICE-NOODLE SALAD

Steps:

• Marinate the beef:
• In a blender blend together the garlic, the fish sauce, the sesame oil, the sugar, and the salt, in a shallow dish pour the marinade over the steak, turning the steak to coat it well, and let the steak marinate, covered and chilled, for 4 hours or overnight.
• Make the sauce:
• In the blender blend together the water, the garlic, the fish sauce, the lime juice, the sugar, and the red pepper flakes.
• In a large bowl soak the noodles in warm water to cover for 5 minutes and drain them. In a kettle of salted boiling water cook the noodles for 5 minutes and drain them in a colander. Rinse the noodles well under cold water and drain them well.
• Grill the steak, discarding the marinade, on an oiled rack set 4 to 5 inches over glowing coals or broil it under a preheated broiler about 3 to 4 inches from the heat for 8 to 10 minutes on each side, or until it is springy to the touch, for medium-rare meat. Transfer the steak to a cutting board, let it stand for 10 minutes, and holding a knife at a 45-degree angle slice it thin.
• Divide the cucumber, the lettuce, and the herbs among 8 large plates, mixing them, and mound the noodles over the mixture on each plate. Arrange the steak decoratively over the noodles and sprinkle it with the peanuts. Spoon some of the sauce over each plate and serve the remaining sauce separately.

PARMESAN HERBED NOODLES

Steps:

• In a small saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES

Steps:

• Bring beef broth to a boil in a small saucepan over medium-high heat. Turn the heat off, and add the dried mushrooms. Set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes.
• Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat. Add the beef cubes, being careful not to overcrowd the pot. Sear the cubes on all sides until well browned. (Take your time on this step, because if you skimp or rush here, the stews flavor will suffer). Once browned, remove cubes and set aside. Drain any excess oil.
• Return the Dutch oven to medium-high heat and add the onions, carrot, parsnip, celery, garlic, and thyme. Saute until onions begin to caramelize. Once the onions have taken on a caramel color, add the tomato paste and mix well. Allow tomato paste to caramelize slightly, about 2 minutes or until it slightly darkens in color.
• Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. Chop mushrooms roughly and set aside.
• Pour beef broth through a coffee filter into a measuring cup. This will separate any accumulated sand from our flavorful broth. Set aside.
• Once the tomato paste has caramelized, sprinkle flour over the mixture and mix well, scraping the bottom. Stir for about 1 minute to cook out the flour flavor. Add the wine and scrape the bottom of the pot to loosen any vegetables that may have stuck. Pour in the beef broth and crushed tomatoes. Bring to a simmer for approximately 5 minutes or until stew thickens.
• Add the seared beef cubes and the mushrooms to the pot. Cover and simmer over medium-high heat until meat is tender, about 15 minutes. Stir in the red wine vinegar. Taste and adjust flavor with salt and pepper. Stir in parsley and remove from heat. Serve with Herbed Zucchini Noodles, instructions below.
• Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds.
• Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and adjust flavor with salt and pepper. Sprinkle with Parmesan. Toss again and serve warm.

HERBED ROAST BEEF

Steps:

• In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.

NOODLES & HERBS

Steps:

• Cook noodles; drain and set aside.
• Using pan you cooked your noodles in, put butter and spices in pan, melting butter and stirring spices into the butter.
• Stir in noodles and coat well with the butter mixture.
• Serve hot.