Udon Noodles With Spiced Beef And Basil Food

UDON NOODLES WITH SPICED BEEF AND BASIL

Steps:

• In a shallow dish, combine the soy sauce and lime juice.
• Season well with salt and pepper; add in the steak.
• Stir until the steak is coated in the marinade; let marinate 1 hours; drain, reserving marinade.
• Put the cooked noodles in a pan of boiling water; cook for 1 minute to separate them.
• Drain well, refresh under cold running water, and set on one side.
• Plunge the green beans into a pan of boiling water and blanch for 2 minutes, then drain, refresh under cold running water, and set on one side.
• Heat a wok until hot; add the oil, then toss in the beef; stir-fry 2-3 minutes.
• Remove the beef from the wok using a slotted spoon; set aside.
• Add the chilies, scallions, and green beans to the wok, stir-fry 1 minute.
• Add the fish sauce, reserved marinade, and sugar; stir, then return the beef to the wok along with the noodles, stirring constantly until heated through.
• Season with salt and pepper to taste, mix in cilantro; serve with the basil scattered over the top.

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.

SPICY VIETNAMESE BEEF AND NOODLE SOUP

Steps:

• Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
• Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
• Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
• Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
• *Available at Asian markets and some supermarkets nationwide.