SAUCY THAI BEEF NOODLES
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
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.
SPICY THAI BEEF-NOODLE SOUP
To make a complete meal out of this rich, mildly spicy soup with hints of green onions and ginger, pair it with a mixed green salad.
Categories Lunch
Time 27m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.
- Heat oil in a medium saucepan over medium-high heat. Add white portion of onions, jalapeño and ginger and sauté 1 minute. Add beef and sauté until browned all over, 3 minutes, stirring constantly. Add broth and soy sauce and bring mixture to a boil.
- Reduce heat to medium-low, partially cover and simmer 10 minutes (if necessary, skim fat from the surface during cooking).
- Add noodles and peas and simmer until noodles are just tender, 3 minutes. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot. Yields about 1 cup per serving.
Nutrition Facts : Calories 62 kcal
SPICY THAI BEEF-NOODLE SOUP
Make and share this Spicy Thai Beef-Noodle Soup recipe from Food.com.
Provided by Jessi Garcia
Categories Low Cholesterol
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Using sharp scissors, cut noodles into 3 inch (7. 5 cm) pieces Heating oil in a medium saucepan over medium-high heat.
- Add white portion of onions, jalapenos and ginger and saute for 1 minute.
- Add beef and saute until browned all over, 3 minutes, stirring constantly.
- Add borth and soy sauce and bring mixture to a boil.
- Reduce heat to medium-low, partially cover and simmer 10 minutes (if neccessary, skim fat from the surface during cooking) Add noodles and peas and simmer until noodles are just tender, about 3 minutes.
- Remove from heat and add green portion of scallions, cilantro and pepper sauce.
- Serve hot.
- Yields about 1 cup per serving.
THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM
This is an excellent, quick, beef noodle soup that never fails to please. It is adapted from Jennifer Brennan's Original Thai Cookbook. For the noodles, try to find packets of wet noodle sheets. These can usually be found in Asian groceries, refrigerated, in clear plastic bags. If you can't find these, you can substitute dried rice noodles, but soak them first. The fish sauce is the Thai Nam Pla sauce, or Tiparos, found in the Asian section of supermarkets, or in Asian groceries.
Provided by MattZU
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Fry beef strips in the oil until browned, using a large soup pot.
- Remove the browned strips, leaving the oil and juice in the pot.
- Fry the garlic until golden, stirring to keep from burning.
- Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
- Add beef stock, black pepper, cinnamon, and fish sauce.
- Bring to a boil.
- Add noodles and return to a boil.
- Remove from heat and add bean sprouts.
- Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
- If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.
Nutrition Facts : Calories 230, Fat 15.2, SaturatedFat 5, Cholesterol 53.3, Sodium 1896.5, Carbohydrate 3.8, Fiber 1.1, Sugar 1.6, Protein 19.2
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- In a mortar and pestle, add in the garlic, cilantro root, and black peppercorn. Grind into a rough paste.
- In a large pot, preheat over medium-high heat with avocado oil. Once heated, add the rough paste and cook for about 30 seconds.
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- Generously salt the beef on all sides and let it sit on a rack, uncovered, in the fridge for as many hours as you have time for, and up to overnight. This will allow the salt to penetrate the beef, and it will dry off the surface which will help with browning.
- Lightly grease a pan, then add the ground beef and cook over medium heat, stirring frequently until it’s caramelized; deglaze with a splash of beef stock if too much is sticking too quickly. Once the beef is quite well browned, but still has some pale pieces, add the shallots and keep cooking until the shallots are soft and the beef is very well caramelized, scraping the brown bits off the bottom of the pan as you go.
- Rinse the bones and add to a large stock pot. Cover with cold water and simmer for 1.5 hours, skimming off the scum from the surface as needed.
- Chop 1 head of garlic and add to a small pot or pan. Add just enough of a neutral flavoured oil to cover the garlic, then fry on low heat until the garlic is golden and the bubbling has significantly slowed down. Be careful not to let the garlic get too brown or it will become bitter. Strain the garlic from the oil. You can keep them separately in the fridge in an airtight container for several weeks. Use over noodle soups or any dish that can use some extra garlic flavour!
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- Heat the oil in a Dutch oven over medium-high heat, then add the garlic and curry paste and stir well. Cook for 2-3 minutes, breaking up the large pieces of curry paste with the back of a spoon.
- Add in the mushrooms and let brown, stirring occasionally, for 2 minutes. Add in the ground beef then use your spoon to break up the meat into large chunks.
- Reduce heat to medium, and add in the broth, green beans, zucchini, lime leaves, fish sauce, brown sugar, salt, and pepper. Let the soup come to a boil over medium heat, then cook, stirring occasionally, for 3 minutes or until the vegetables are tender.
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- Heat oil in a medium saucepan over medium-high heat. Add white portion of onions, jalapeño and ginger and sauté 1 minute. Add beef and sauté until browned all over, 3 minutes, stirring constantly. Add broth and soy sauce and bring mixture to a boil.
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- Simmer beef broth with spices, seasonings and everything else for 2-3 hours on a very gentle simmer to let flavors amalgamate. Strain everything out. You can also make your beef broth from scratch with the bones and all the seasonings and strain out the bones along with everything else.
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