HOISIN BEEF NOODLES
Hoisin Beef Noodles - Let's find a more fun way to use up that ground beef in your fridge! This recipe is made with an easy sauce, tender ramen noodles, crunchy veggies, and lots of beef. Check out my easy-to-follow instructions plus all the amazing ways you can customize this recipe to fit the ingredients you have at home!
Provided by Joanna Cismaru
Time 25m
Number Of Ingredients 14
Steps:
- Cook Noodles: Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
- Cook Beef: Heat the olive oil in a large wok or skillet over high heat. Add the ground beef and spread it out in the pan. Let it cook without touching it for at least 5 minutes or until all the meat juice has evaporated and there's a char on the bottom. Using a spatula flip the charred beef and toss it around.
- Add veggies: Add the onion to the wok and cook for another minute, then add the garlic and cook for another 30 seconds or until aromatic. Add the bok choy and carrot and cook for another minute or until the carrot wilts just a bit. Turn off the heat.
- Stir in noodles and sauces: Add the noodles to the wok then add the oyster sauce, hoisin sauce, dark soy sauce, vinegar and sesame oil to the wok and toss until everything is well combined.
- Garnish and serve: Garnish with green onions, sesame seeds and serve.
Nutrition Facts : Calories 649 kcal, Carbohydrate 52 g, Protein 32 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 74 mg, Sodium 2027 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
HOISIN BEEF NOODLES
This is a great recipe that uses up ingredients that I always have on hand. I often switch the ground beef for ground turkey and I like to use whole wheat egg noodles instead of the Chinese noodles. I found this recipe in a Canadian Living cookbook called "Make it Tonight".
Provided by cooking for boys
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over high heat; brown beef and garlic, breaking up meat with spoon, about 5 minutes. Spoon off any fat. Add mushrooms and carrots; cook over medium-high heat until mushrooms are tender and liquid is evaporated, about 7 minutes.
- Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil.
- Meanwhile, gently loosen noodles under warm water; drain and add to pan. Whisk cornstarch with 1 tbsp cold water; stir into pan and cook, stirring, until thickened, about 1 minute.
- Serve topped with bean sprouts and green onion.
HOISIN NOODLES WITH BEEF AND BROCCOLI
An Asian-inspired dish from Weight Watchers - great for quick stir-fry dinners (7 points per 2 cup serving). Makes enough for leftovers.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 2 minutes. Remove with a slotted spoon to a plate. Return the water to a boil and cook the noodles according to package directions.
- Meanwhile, cut the steak in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
- Spray a large non-stick skillet (or wok) with nonstick spray and set over a medium-high heat. Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef.
- Add the bell pepper and onion to the skillet. Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes. Add the ginger and cook, stirring constantly, until fragrant, 1 minute. Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute. Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
- Drain the noodles. Rinse under cold water until cool and drain. Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool. Cover and refrigerate up to 3 days for later use. Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.
BROCCOLI IN HOISIN SAUCE
This unbelievable Asian side dish will impress even confirmed broccoli haters! Twinkle30 - Tasteofhome.com Community
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.
Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CAL'S HOISIN CHICKEN & BROCCOLI
This is a traditional style Chinese recipe that has a few steps, but I think it is fairly easy to make. Try switching this recipe up by substituting either pork or beef I really enjoy serving this over garlic-fried Soba noodles; however the traditional accompaniment would be white rice. For a lighter meal (though not as flavorful, try baking the chicken on a sheet tray -- just spritz both the chicken and tray with the olive oil from a spray bottle, and bake @ about 350f until golden brown, about 15 minutes.
Provided by Chef Michael Callah
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into bite-size pieces.
- Cut off broccoli flowerets,.
- peal and julienne carrots and broccoli stalks.
- rough chop onion.
- crush or flatten garlic and ginger with the flat side of your chef knife.
- Combine 3/4 cup corn starch with salt in a mixing bowl.
- Add chicken to corn starch mixture, mixing by hand until coated evenly.
- In a large frying pan on high heat add olive oil.
- Sauté garlic and ginger until golden brown, but not burnt.
- Discard garlic and ginger.
- Add additional olive oil if necessary.
- Fry chicken until golden brown (don't overload your pan).
- Remove chicken and drain on paper towels (keep oil in pan).
- In a small sauce pan heat chicken stock and Hoisin sauce.
- before sauce comes to a boil whisk in a tablespoon of corn starch.
- continue heating until sauce thickens. add extra corn starch if you want a thicker sauce.
- Sauté vegetables until they are to your liking (I prefer them a bit on the crunchy side).
- add sauce to cover and serve.
Nutrition Facts : Calories 341, Fat 11.7, SaturatedFat 1.9, Cholesterol 46.5, Sodium 673.8, Carbohydrate 36.4, Fiber 3.5, Sugar 5.4, Protein 22.6
BEEF 'N BROCCOLI NOODLE BOWL
Our colorful beef noodle bowl includes linguine, sirloin steak, fresh veggies...and can be on the table in 20 minutes. Not bad for a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, about 1-1/2 cups each.
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat, broccoli and carrots; cook and stir 4 min. or until meat is evenly browned.
- Add broth, hoisin sauce, dressing and ginger; stir. Cover. Reduce heat to medium-low; simmer 3 min. or until vegetables are crisp-tender, stirring occasionally.
- Drain pasta; return to pan. Add meat mixture; toss lightly.
Nutrition Facts : Calories 480, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
LIGHT HEALTHY HOISIN BEEF AND BROCCOLI STIR FRY
This is a quick and delicious meal that I originally modified from a Weight Watchers Recipe that had originally used chicken.
Provided by CathWithKids
Categories Steak
Time 27m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cook broccoli until tender.
- 2. Cook rice.
- 3. Cut steak into strips and stir fry using either a squirt of non-stick spray or else just enough water in the pan to stop the beef sticking.
- 4. Add onion and ginger then cook for another minute or so.
- 5. Add everything else (except the rice) and keep stirring until it is hot.
- 6. Serve over rice.
Nutrition Facts : Calories 973.8, Fat 28.2, SaturatedFat 10.9, Cholesterol 110.2, Sodium 702.1, Carbohydrate 131.6, Fiber 3, Sugar 6, Protein 44.4
STIR-FRIED BEEF WITH HOISIN SAUCE
Quick, easy to make and healthy
Provided by Good Food team
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 13
Steps:
- Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
- Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
- When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
- Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
- Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.
Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.41 milligram of sodium
BEEF AND BROCCOLI STIR-FRY
This recipe came from The "Complete Canadian Living Cookbook" where the recipes are tried till perfect before publishing. This is a quick and easy recipe that you can use chicken or pork instead of beef. Sometimes I add red & green peppers, cauliflower, along with the broccoli.
Provided by heather in Ont
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: In bowl whisk together stock, hoisin, oyster and soy sauces, cornstarch, vinegar, sesame oil and chili paste. Set aside.
- Cut beef across the grain into thin strips.
- Toss with cornstarch.
- In wok or large deep skillet, heat 1 tbsp of the oil over high heat; stir-fry beef for 3 minutes or until browned but still pink inside.
- Transfer to bowl.
- Add remaining oil to wok; stir-fry onion, garlic and ginger for 1 minute.
- Add broccoli and 1/2 cup water.
- Cover and steam for about 3 minutes or until broccoli is tender-crisp.
- Pour in sauce, stir-fry for 1 to 2 minutes or until sauce is thickened.
- Stir in beef and any accumulated juices; stir-fry for 1 minute Serve with Chinese noodles or rice.
Nutrition Facts : Calories 374.1, Fat 22.3, SaturatedFat 6.4, Cholesterol 57.2, Sodium 1135.7, Carbohydrate 22.8, Fiber 3.4, Sugar 7.9, Protein 21.5
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