Tasty Beef And Noodles Food

CHILI BEEF NOODLES RECIPE BY TASTY

Steps:

• Fry the beef for a couple of minutes with the salt, pepper, and 5 spice. Take out and set aside.
• In the same pan, fry the garlic and red chili for a few minutes before stirring in the chili sauce and soy sauce.
• Add the beef and noodles. Mix together for another couple of minutes.
• Serve with some red chili and spring onions.
• Enjoy!

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.

BEEF NOODLE STIR FRY

Steps:

• In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately.

BEEF AND NOODLES

Steps:

• STOVETOP: Combine roast cubes, beef broth (undiluted), beef flavor enhancer, seasoned salt, and onion in a large saucepan. Add just enough water to cover the beef. Bring to a boil. Reduce heat to simmer and simmer 2 to 4 hours or until beef is tender. CROCKPOT: Place roast, broth, flavor enhancer and onion in a crockpot and cook over high heat for 4 to 6 hours or until meat is tender.
• In a large bowl, combine flour and baking powder. Stir to combine.
• Combine eggs and milk in a separate bowl and mix to combine.
• Stir until smooth. You may need to knead it a few times.
• Lightly dust a work surface with flour. Roll dough out to desired thickness, slightly thinner than you want the cooked noodles as they will swell.
• Cut dough into strips or desired shape. Frozen egg noodles or dried kluski noodles can be used instead.
• Bring broth to a boil, and drop in noodles. Reduce heat to medium low and cook until noodles are tender.

TASTY BEEF AND NOODLES

Steps:

• Combine all ingredients and cook on low for 8 to 10 hours.
• Serve beef over hot buttered noodles.

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!

BEEF AND NOODLES

Steps:

• Sprinkle beef cubes with all-purpose flour (1/4 cup) and toss to coat evenly, shaking off excess.
• In a Dutch oven or large pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat with a slotted spoon, to a plate, and set aside.
• In the same pot, saute onion (1 cup) and garlic (4) over medium-low heat, until soft, about 8 minutes. Add beef (2 1/2 to 3 pounds) back to the pot. Pour in beef stock (40 ounces) and red wine (1 cup). Add Better than Bouillon (1 tablespoon), marjoram (1 1/2 teaspoons), salt (2 teaspoon), and pepper, (1/2 teaspoon) and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender. Transfer beef chunks with a slotted spoon to a plate and shred them into large pieces. Return to pot.
• Meanwhile, cook the egg noodle (12 ounces) according to package directions in salted water, just until al dente. Drain well then stir them into the sauce and gently mix until well combined. Sprinkle with parsley. Serve.

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

BEEF AND NOODLES

Steps:

• Place beef chuck roast, cream of mushroom with roasted garlic and dry onion mix in a slow cooker. Cook on high for 5 hours or low 7-8 hours. Shred beef. Make egg noodles according to package (I boil mine for around 6 minutes), drain and then add to roast and gravy. Mix well. Serve garnished with a little sour cream

SLOW COOKER BEEF AND NOODLES

Steps:

• Add stew beef to a 6-quart slow cooker.
• Sprinkle the ranch packet and gravy packet on top of the beef.
• Add the can of cream of mushroom soup and stir to combine.
• Stir in the water.
• Cover and cook on low for 6 to 8 hours OR 4 to 6 hours on high.
• An hour before the end of the cooking time, add the egg noodles and stir, making sure to cover all the egg noodles in the sauce. Cover and continue to cook for the remaining hour.

SLOW COOKER BEEF AND NOODLES WITH MUSHROOMS

Steps:

• Place the beef and onion in the crock pot and season with salt, pepper, garlic, thyme, and beef boullion.
• In a mixing bowl combine the Worcestershire sauce, soup, and broth.
• Pour over the meat and place the lid on the pan.
• Cook on high for 4 to 5 hours, or on low for 7 to 8 hours.
• 20 minutes before serving, cook the noodles according to package directions. NOTE: directions in notes for cooking pasta in the crockpot.
• Place the noodles on a serving dish and top with the meat and gravy.
• Sprinkle with parsley.

BEEF AND BROCCOLI NOODLES

Steps:

• Thinly slice up the beef based on the above tips and marinate the beef with 1.5 tsp of Black Pepper, 2 tbsp of Oyster Sauce, 1 tsp of Baking Soda, 2 tbsp of Oil, and 3 tbsp of Corn Starch. Let it rest for 10 minutes while you prepare the rest of the ingredients.
• Mix oyster sauce, soy sauce, rice vinegar, minced garlic, black pepper, sugar, and ketchup in a bowl.
• Cook noodle as per instruction, drain and set aside.
• Blanch, the Broccoli with Hot Water, drain, and set aside.
• In a pan, drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add the beef and let it sit for 30 seconds before sauteing for 2-3 minutes.
• Add in the broccoli, saute for 1 minute.
• Finally, add the noodle, drizzle in the sauce, and saute on high heat for 2-3 minutes.