Quick Beef And Noodle Toss Recipe 425 Food

ASIAN BEEF NOODLE TOSS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm., Break the noodles; place in a large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions.

BEEF 'N' BROCCOLI NOODLE TOSS

Steps:

• In a medium bowl, combine broth, soy sauce, honey, vinegar, 1 tablespoon sesame oil, brown sugar, garlic, and cornstarch; mix well, set aside.
• In a large skillet over medium-high heat, heat remaining oil until hot. Add broccoli and onion, and saute 5 minutes. Add steak and cook 2 to 3 minutes or until browned. Meanwhile, in a small pot of boiling water, add noodles and cook 2 to 3 minutes or until just tender; drain well.
• Add soy mixture to beef mixture and cook 2 to 3 minutes or until thickened. Stir in noodles and sprinkle with sesame seeds. Serve immediately.

QUICK BEEF AND NOODLE TOSS RECIPE - (4.2/5)

Steps:

• Heat oil in a skillet over medium-high heat. Season meat with salt and pepper and sear meat in several batches, until all sides are browned and meat is prepared as desired. Transfer to a tray and keep warm. Prepare Reames® Home Style Egg Noodles according to directions on the package. Drain well. In a large sauce pan melt butter over medium-high heat and add mushrooms. Sauté about 5 minutes or until mushrooms release their moisture. Add onions and garlic and sauté 2 to 3 minutes or until onions are tender. Add beef stock, Worcestershire sauce and bring to a boil. Add the cornstarch and bring to a boil and remove from heat. Add meat and noodles and bring to a simmer. Sprinkle with parsley and serve.

ORIENTAL BEEF NOODLE TOSS

Steps:

• In a large non stick fry pan brown ground beef.
• Remove and drain in colander.
• Run under hot water to drain the fat.
• Sprinkle on one of the seasoning packages; set aside.
• In the fry fan combine the rest of the ingredients.
• Break the noodles into several pieces.
• Bring to a boil.
• Reduce heat cover and simmer 3 minutes or until noodles are tender.
• Stir occasionally.
• Return ground beef to fry pan heat through.
• 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.

WEEKNIGHT-QUICK THAI BEEF & NOODLE TOSS

Steps:

• Cut meat crosswise into 1-inch wide strips; cut each strip in half. Toss meat and peppers with oil.
• Break Noodles into 3 to 4 pieces; reserve Seasoning Packet. Cook noodles as directed on package; drain.
• Meanwhile stir-fry half the meat in large skillet on medium-high heat 1 to 2 min. or until done. Remove meat from skillet; cover to keep warm. Repeat with remaining meat. Add noodles, steak sauce, carrots, nuts and cilantro; sprinkle with reserved seasoning packet. Cook 2 to 3 min. or until heated through, stirring occasionally. Return meat to skillet; mix lightly.

QUICK BEEF & BROCCOLI NOODLES

Steps:

• Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.
• Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.

TENDER BEEF AND NOODLES

Steps:

• In a large saucepan or Dutch oven, cook beef and onions in butter until the meat is browned. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. , Remove from the heat; stir in sour cream. Serve with noodles.

ASIAN BEEF AND NOODLE TOSS

Steps:

• Heat large non-stick skillet over medium heat until hot.
• Add ground beef, cook 8 to 10 minutes, breaking into crumbles.
• Remove from skillet with slotted spoon, season with one packet of seasoning.
• Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger, and remaining seasoning packet. Bring to a boil.
• Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally.
• Return beef to skillet, heat through. Stir in green onion.

BEEF AND NOODLES

Steps:

• Add oil to a large dutch oven over medium heat.
• Sprinkle the flour over the meat and toss to evenly coat cubes with flour.
• Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
• In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot.
• Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
• When meat is tender, remove with a slotted spoon and set aside to cool briefly.
• In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low.
• Shred beef and add back to pot with noodles.
• Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).