ASIAN BEEF NOODLE BOWLS
With a lime wedge served on the side, these Asian noodle bowls are packed with flavor.
Provided by EatingWell Test Kitchen
Categories Healthy Flank Steak Recipes
Time 40m
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions, omitting any salt; drain. Return to pan; cover and keep warm.
- Meanwhile, for sauce, in a small bowl whisk together the next 10 ingredients (through crushed red pepper).
- Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add meat, half at a time, and cook 1 to 2 minutes or just until browned. Remove from skillet.
- Reduce heat to medium. Add 1/4 cup of the sauce to skillet; cook 1 to 2 minutes or until liquid is nearly evaporated, stirring to scrape up crusty brown bits. Return meat with any juices; cook and stir 1 to 2 minutes more or until heated through.
- Divide pasta among individual bowls and drizzle with remaining sauce. Top with meat, cucumber, cabbage and carrot and sprinkle with basil. Top with additional basil, if desired, and serve with lime wedges.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 30.2 g, Cholesterol 55.3 mg, Fat 14.2 g, Fiber 3.1 g, Protein 24.3 g, SaturatedFat 3.3 g, Sodium 496 mg, Sugar 8.6 g
THAI BEEF NOODLE BOWLS
Check out these Thai noodles that are made using cabbage and beef - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle beef with pepper and salt. Cook beef in oil, stirring occasionally, until brown on all sides. Using slotted spoon, remove from pan to bowl (leave juices in pan). Cover and keep warm.
- Reduce heat to medium. Add onion, gingerroot and chiles. Cook 5 to 7 minutes, stirring occasionally, until onion is tender. Add garlic; cook 1 minute, scraping up any beef bits on bottom of pan. Add water, chicken broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook uncovered, stirring occasionally, until heated through. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 piece lime.
Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 0 g
THAI IT YOU'LL LIKE IT HOT CURRY BEEF NOODLE BOWLS, GREEN MELON WITH LIME AND LEMON SORBET
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
- Heat 1/2 cup oil in a small skillet over medium heat. Dredge the shallot slices in the cornstarch and shake off any excess. Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente.
- While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
- Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
- Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat. Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil. Add in the edamame, and cook for 1 minute to heat through, then add the basil.
- Drain the pasta and put into a large serving bowl. Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste. Garnish with the fried shallots sprinkled on top.
BEEF AND NOODLES IN THAI PEANUT SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
- Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
- Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
- Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
TANGLED THAI NOODLE BOWLS
Provided by Sara Lynn Cauchon
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside.
- Bring 3 to 4 quarts of water to a boil in a large pot.
- At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes.
- Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated.
- Serve immediately topped with chopped green onion and peanuts.
THAI BEEF WITH PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cook the noodles according to the package directions.
- In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
- Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
- Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
- Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
- Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.
THAI-STYLE BEEF WITH NOODLES
Provided by Ruth Cousineau
Categories Soup/Stew Beef Ginger Dinner Steak Curry Winter Grill/Barbecue Honey Noodle Soy Sauce Simmer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
- While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
- Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
- Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
- While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.
THAI BEEF & BROCCOLI NOODLE BOWL
This easy Thai beef stir-fry with coconut milk, honey and fish sauce served over rice noodles is packed with flavour, and ready in 30 minutes
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
- Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
- Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.
Nutrition Facts : Calories 706 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
THAI BEEF NOODLE BOWL
Make the evening one to remember with our Thai Beef Noodle Bowl recipe. Plus, our Healthy Living Thai Beef Noodle Bowl is low in calories, fat and sodium!
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Toss meat with flour; set aside.
- Heat dressing in Dutch oven sprayed with cooking spray on medium heat. Add ginger, garlic and crushed pepper; cook 4 to 5 min. or until ginger and garlic are tender, stirring frequently. Add meat; cook 8 to 10 min. or until evenly browned, stirring occasionally.
- Add beef broth; cook 2 min., stirring constantly to scrape browned bits from bottom of pan. Stir in gravy; cover. Simmer on medium-low heat 2 hours or until meat is tender, stirring occasionally. Add remaining ingredients; mix well.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 1 g, Protein 22 g
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