Spicy Asian Beef And Noodles Food

ASIAN BEEF NOODLES

Steps:

• Set aside seasoning packet from noodles. Prepare noodles according to package directions; drain and set aside. , Cut steak into thin strips. In a large skillet, stir-fry the beef and jalapeno in oil for 1-2 minutes or until meat is no longer pink. Remove and keep warm., In the same skillet, combine the noodles, water, steak sauce, carrot, onion and contents of seasoning packet. Cook and stir until heated through. Return beef to the pan. Sprinkle with peanuts. Serve immediately.

SZECHUAN NOODLES WITH SPICY BEEF SAUCE

Steps:

• Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
• Combine cornstarch and beef broth, whisking until smooth.
• Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
• Stir in ground beef.
• Toss with hot cooked pasta, and sprinkle with sliced green onions.
• Yield: 4 servings.

ASIAN CRISPY BEEF

Steps:

• Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger.
• Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown.
• Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing.
• Cook the noodles according to the packet instructions.
• Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it's all a pleasure to eat.
• Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.

SPICY SZECHUAN BEEF

Steps:

• Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
• Meanwhile in a small bowl combine the sauce ingredients, set aside.
• When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.
• Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
• Serve immediately with green onions and sesame seeds for garnish, if desired

30 MINUTE SPICY GINGER SZECHUAN BEEF

Steps:

• Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
• Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
• Let meat marinate for about 10 minutes or so.
• In a medium mixing bowl, whisk together sauce ingredients and set aside.
• Slice vegetables and set aside.
• Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
• Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
• Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
• Pour in Szechuan sauce and cook about a minute, until slightly thickened.
• Add cooked beef and turn to coat in the sauce.
• Serve over Veetee Dine In Rice.

SPICY KOREAN BEEF NOODLES

Steps:

• In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
• Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
• Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
• Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.

EASY KOREAN SPICY NOODLES (WITH BEEF)

Steps:

• Cut beef into thin strips against the grain. Chop the veggies into similar-sized pieces. Cook the Korean noodles according to the package instructions.
• Preheat a wok with a little bit of oil over medium heat. Brown the mushrooms and set them aside. Brown the carrots and set them aside.
• In a small bowl, whisk together all the sauce ingredients. In the wok, cook the beef slices until they form a bit of a brown crust. Pour the sauce over the beef. Let the beef simmer in the sauce for a couple of minutes.
• Add the noodles, carrots, green onions, and mushrooms into the wok. Toss to combine everything together. Add spinach, stir to combine, and cook for 5 additional minutes.
• Serve warm and enjoy!

SPICY ASIAN BEEF AND NOODLES

Steps:

• Cook vermicelli according to package directions; drain.
• Keep warm.
• Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
• Heat water in large nonstick skillet over medium-high heat until hot.
• Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
• Remove from skillet.
• Heat same skillet over medium-high heat until hot.
• Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
• (Do not overcook.) Remove from skillet.
• Repeat with remaining beef.
• Combine stir-fry sauce and red pepper in same skillet.
• Return all beef and vegetables to skillet; heat through.
• Toss with vermicelli.

SPICY BEEF NOODLES

Steps:

• Fill a large bowl with VERY hot water. Add the noodles to the bowl. After a minute or two, use tongs to move them around. Continue to soak. If you aren't using rice noodles, cook your noodles according to the package instructions.
• Heat a large skillet with high sides to medium-high heat. Add the beef. Cook until the beef is mostly browned, about five minutes.
• When the beef is mostly cooked through, add the red pepper, onion, and salt. Continue to cook until slightly softened, about two to three minutes. Add garlic, cook 1 minute longer.
• While the beef and veggies cook add the soy sauce, hoisin, black pepper, brown sugar, lime juice, sambal oelek, and cornstarch to a medium bowl. Whisk to combine. Ladel in 1/4 cup of the water the noodles are soaking in. Whisk to combine.
• When the veggies are softened and the ground beef is cooked through, add the sauce to the pan. Scrape up any brown bits with a wooden spoon. Bring to a boil and reduce to a simmer. Simmer the sauce until slightly thickened, 1-2 minutes.
• Use tongs to transfer the softened noodles to the skillet with the beef and veggies. Save the starchy water. Toss the noodles with the beef, veggies, and sauce. Add the basil. Toss again. Add a few tablespoons of starchy water if needed. Toss until the noodles are coated and basil has wilted. Add more sambal oelek, soy sauce, or salt as needed.

SPICY ASIAN NOODLES

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 2 limes, 2 teaspoons fish sauce, 1 teaspoon sugar, 1 chopped red chile pepper, 1 teaspoon minced ginger, and salt and pepper in a large bowl. Add 1 sliced Kirby cucumber and 5 sliced grape tomatoes. Cook 4 ounces rice noodles as the label directs; drain and rinse under cold water. Toss with the vegetables, along with some chopped basil, mint and cashews.

GROUND BEEF AND NOODLES (ASIAN STYLE)

Steps:

• Mix the ingredients together for the sauce in a small bowl or mason jar.
• Heat sesame oil and vegetable oil in a large nonstick skillet. Add the onion and garlic and cook; stirring, until fragrant, ~5 minutes.
• Add ground beef and cook, breaking it up with a wooden spoon until meat is no longer pink.
• Add the sauce and green onions and bring to a simmer. Taste and season with salt and pepper, as desired.
• Remove from heat and serve immediately with noodles of choice. (We went with egg noodles). Garnish with more green onions and sesame seeds if desired.