Spicy Hoisin Beef With Ginger Soy Noodles Food

30-MINUTE HOISIN BEEF BOWLS

Steps:

• In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.
• Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.
• Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)
• Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes.
• Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.
• Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like.
• Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.
• Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

STIR-FRIED BEEF WITH HOISIN SAUCE

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.

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.

BEEF WITH GARLIC, GINGER, BASIL AND UDON NOODLES

Steps:

• Slice the onion and capsicum and set aside.
• Finely slice the beef and place in a large bowl. Finely dice the ginger and garlic and add to the beef.
• Add the oyster sauce to the beef, ginger and garlic.
• Drizzle the chilli oil over the beef mixture and then mix it all together so that ginger and garlic can be seen to be mixed through.
• Cover the beef mixture and place in the refrigerator for a minimum of ten minutes.
• Place the noodles in boiling water and prepare as per instructions (usually cook in boiling for 2 minutes, then drain).
• While the noodles are cooking, heat the peanut oil in a wok.
• When the there is a slight haze coming from the oil, add the onion and cook for about 1-2 minutes until the onion has softened.
• Add the beef mixture and stir frequently over the heat.
• Add the soy sauce and kecap manis to the wok and stir through.
• Add the capsicum to the wok and toss through.
• Drain the noodles and set aside.
• Add the basil leaves and the cashews to the wok and stir for another 30 seconds,.
• Serve the noodles into bowls and top with the beef mixture.