Noodles With Honey Balsamic Beef Food

HONEY-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

PERFECT HONEY-BALSAMIC GLAZE

Steps:

• Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
• Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

HONEY-GARLIC NOODLES

Steps:

• Make the sauce:
• In a small bowl, combine the sauce ingredients. Stir and set aside.
• Make the noodles and friends:
• Bring a large pot of salted water to a boil and cook the noodles according to the package directions. When 1 minute of cooking time remains and the noodles are softened but firm, drain.
• In a wok, heat the sunflower oil over medium-high heat. When the oil is hot, add the noodles and ginger and stir-fry for 2 minutes, keeping the noodles moving the entire time.
• Pour in the sauce and cook for 1 minute, tossing to ensure that the noodles are completely coated. Turn off the heat.
• Toss in the scallions, squeeze the juice of the halved lime on top, and sprinkle on the sesame seeds. Give everything a good toss to mix and combine.
• Serve with the lime wedges and fresh cilantro or spicy greens.

NOODLES WITH HONEY-BALSAMIC BEEF

Steps:

• Cook pasta according to package directions; drain.
• Keep warm.
• Trim the fat from the beef.
• Partially freeze beef and then thinly slice into thin strips across the grain.
• In a small bowl, combine broth, soy sauce, cornstarch, vinegar, honey and red pepper.
• Set aside.
• Add the oil to a wok or a 12-inch nonstick skillet.
• Preheat over medium-high heat.
• Add ginger and stir fry for 15 seconds.
• Add bok choy and onion; stir fry for 1 minute or till vegetables are crisp tender.
• Take out the vegetables from the skillet.
• Add beef to skillet, and stir fry for 2 to 3 minutes or until desired doneness.
• Push the beef from the center of the pan.
• Stir sauce, and add it to the center of the pan.
• Cook and stir till thick and bubbly.
• Return vegetables to the pan.
• Stir all ingredients together to coat with the sauce.
• Cover and cook for 1 minute more.
• Divide warm pasta among four plates and top with the beef mixture.
• Serve immediately.

HONEY & SESAME BEEF NOODLES

Steps:

• Cook the noodles in boiling salted water until just tender, then drain and rinse in cold water. Heat half the oil in a non-stick wok. Add the broccoli, peas and 2 tbsp water, then cover and steamfry for 3 mins. Remove the lid, add the spring onions and stir-fry for 2 mins, adding a splash more water if needed to cook the veg. Add the noodles and half the soy sauce and toss with the veg. Divide between 2 bowls and keep warm.
• Wipe out the wok and heat the remaining oil until smoking. Tip in the beef and stir-fry for 2 mins over a high heat, but don't move it around too much initially or it will release liquid and stew rather than fry. Tip in the sesame seeds, cook for 1 min more, then add the honey. Toss to coat the beef well, then add the remaining soy and bubble briefly. Spoon over the vegetables and noodles and serve immediately.

EASY BEEF AND NOODLES

Steps:

• In a skillet on medium to low heat, put roast in a large skillet.
• Pour can of beef broth over beef and add onion and garlic clove.
• Cook for 1 hour until broth is about 1/2 gone.
• After an hour, add Au jus, water, salt and pepper.
• Mix well until Au jus is disolved.
• Add sliced carrots and cook for additional hour until meat and carrots are tender.
• In a separate pan cook noodles until tender and drain.
• Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles.
• Pour remaining liquid from pan over noodles and beef.
• Stir well and serve.
• You can add more of less carrots.
• We like a lot of carrots.
• Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices.
• ENJOY!

ROASTED CHICKEN WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• season Chicken With salt & pepper & set aside.
• Mix well all Vinaigette ingedients & add to the chicken.
• refrigerate marinated chicken for at least about 2 or 3 hours before cooking preheat oven 400 degrees F.
• arrange chicken on the pack of roasting pan & cook about 1 hours.
• Keep basting the chicken every 15/ 20 Min with remaining Vinaigrette until Chicken cooked through ( if the Chicken Brown too quickly , cover with foil for the remaining cooking time ).
• sprinkle Lemon zest & parsley for garnish & serve.

QUICK BEEF AND NOODLES

Steps:

• Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.