Spicy Beef Noodle Bowl Food

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.

SUNNY'S SUNSET PARK NOODLE BOWL

Steps:

• For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.
• For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
• Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.

SPICY STEAK NOODLE BOWL WITH SESAME SOY DRESSING

Steps:

• Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
• Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
• Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
• Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.

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 BEEF-NOODLE BOWL

Steps:

• In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
• Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles.
• Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
• Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.