BEEF AND VEGETABLE RICE NOODLES
Beef and vegetables work excellently together noodle and stir fry recipe.
Provided by delicious. magazine
Categories Beef salad recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Put the noodles into a large, flat dish and cover with boiling water. Set aside for 2 minutes to soften, then drain and rinse under cold running water. Leave in cold water to prevent sticking.
- Season the steaks. Heat a large wok or frying pan and sear for 1-2 minutes, so they're still pink in the middle. Rest them for 5 minutes, then slice.
- Drain the noodles. Heat the oil in the wok and stir-fry the spring onions, beansprouts and pak choi for 2-3 minutes. Toss in the noodles and most of the peanuts. Drizzle with soy sauce and stir-fry for 1 minute to heat through. Season to taste. Divide the noodles between 4 bowls. Top with the beef, the remaining peanuts, coriander leaves and soy sauce, if you like.
Nutrition Facts : Calories 500kcals, Fat 15g (2.4g saturated), Protein 37g, Carbohydrate 58g (4g sugars)
EASY BEEF STEW OVER RICE OR NOODLES
Beef stew made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious
Provided by Jena from Santa Cla
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
- remove and set aside.
- salt and pepper meat then sprinkle with flour to coat all sides.
- Brown meat well on all sides in 2 T olive oil about 10 minutes,
- deglaze the pan with the sherry- getting up all the bits,
- add soup and vegetables and stir until bubbly.
- serve over rice or egg noodles with green salad.
Nutrition Facts : Calories 1023.2, Fat 68.8, SaturatedFat 23.9, Cholesterol 227.9, Sodium 605.2, Carbohydrate 11, Fiber 1.8, Sugar 2.9, Protein 69
BEEF, VEGETABLES AND RICE NOODLES WITH OYSTER SAUCE
Make and share this Beef, Vegetables and Rice Noodles With Oyster Sauce recipe from Food.com.
Provided by ImPat
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Give vegetables a light steam or microwave for 1 minute.
- Pour boiling water over noodles, separate them and once softened drain and set aside.
- Cut fat of steak (I used 1.1k to get 800 grams), gently pound out and cut into small squares.
- Heat the wok over high heat, add 1 tablespoon and cook the beef in batches until brown (you may need to add more oil as cooking) and set aside.
- Reduce heat to medium and add the remaining oil and garlic and cook for 30 seconds and then add the noodles, chilli, soy sauce and oyster sauce and stire fry for 2 minutes.
- Return beef to the wok and add the vegetables and cook to all is heated through.
VEGETABLE BEEF OVER RICE NOODLES
Using up vegetables from my garden this fall along with some of my farmers' market finds, I created this recipe as a lovely dinner that's both light and satiating.
Provided by DayJahView
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Tenderize and thinly slice beef steak. Cut into one inch pieces. Marinade beef steak strips in the Black Bean sauce for 2 hours. Saute Steak, chopped garlic, peppers and shredded carrot in olive oil for 3-4 minutes on medium high heat. Set aside. Steam chopped cabbage, eggplant, zucchini, pea pods, and bok choy until tender crisp. Add beef mixture and seasonings. Briskly stir one tablespoon of soy sauce with one tablespoon of cornstarch into ice-cold water. Slowly pour over dish while stirring constantly until sauce thickens (about two minutes). Remove from heat. Serve over Rice noodles.
Nutrition Facts : Calories 120.2, Fat 4.2, SaturatedFat 0.6, Sodium 125, Carbohydrate 19.6, Fiber 7, Sugar 9.1, Protein 4.4
VEGETABLE BEEF WITH RICE SOUP
A quick and easy way to a delicious soup using canned broth. This is really good! Recipe origin unknown.
Provided by Marie
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in oil.
- Stir frequently to break up large pieces.
- Drain off fat.
- Add rice, tomatoes, beef broth and water.
- Bring to a boil, then cover and lower to simmer for 10 minutes.
- Add mixed vegetables and cook 10 minutes longer.
- Add salt and pepper to taste.
Nutrition Facts : Calories 382.4, Fat 14.9, SaturatedFat 4, Cholesterol 40.6, Sodium 1859.5, Carbohydrate 42.6, Fiber 6.8, Sugar 3.8, Protein 22.3
BEEF TIPS OVER NOODLES
Make and share this Beef Tips over Noodles recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 8h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, coat beef tips with 1/2 cup flour and transfer to slow cooker sprayed with vegetable cooking spray.
- Add mushrooms, onion, bell pepper, ketchup, beef broth, worcestershire sauce, and salt and pepper to taste if desired.
- Cover and cook on low for 8-9 hours, about 1 hour before serving, turn heat to high.
- In a small bowl, combine remaining flour with 1/4 cup water, stir in slow cooker an cook until liquid thickens.
- Serve over hot buttered noodles.
Nutrition Facts : Calories 551.5, Fat 31, SaturatedFat 11.9, Cholesterol 148.1, Sodium 786.9, Carbohydrate 17.9, Fiber 1.7, Sugar 4.5, Protein 48.9
BEEF VEGETABLE SOUP WITH NOODLES
This is a recipe that continues to evolve. After making again tonight, I decided to write it down. Browning the beef and adding wine really adds to the richness. I prefer to boil the noodles separately so that everyone can add as many noodles as they like to their soup. This way the noodles don't soak up all the broth while simmering. Enjoy!
Provided by Chicagoland Chef du
Categories Vegetable
Time 3h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Trim beef of fat and cut into bite sized pieces.
- In a large soup pot, over med-high heat, add oil, brown beef.
- Add diced onions.Continue cooking until onions are translucent and tender.
- Add wine to deglaze the bits of browned beef from the bottom of the pan. This takes just a minute or two.
- Add bouillon seasoning to hot water, stir until dissolved. Add to pot.
- Add all other ingredients. Simmer for minimum of 2-3 hours.
- Boil salted water for egg noodles or pasta. Cook according to package directions.
- NOTE: I do not add the noodles the soup pot, I prefer to ladle soup over noodles in individual bowls. Enjoy.
Nutrition Facts : Calories 203.7, Fat 6.5, SaturatedFat 1.9, Cholesterol 56.7, Sodium 300.2, Carbohydrate 16.2, Fiber 2.6, Sugar 5, Protein 19.6
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- Put the sliced steak in a bowl with the cornflour, oyster sauce, 1 teaspoon of the soy sauce and the garlic. Stir to coat well.
- Heat 1 tablespoon of the oil in a wok or large non-stick frying pan over medium–high heat. Stir-fry the meat for 1–2 minutes, or until golden and cooked through. Remove from the wok and set aside.
- Wipe the wok clean, then heat the remaining oil over medium–high heat. Stir-fry the carrot and capsicum for 1–2 minutes, then add the bok choy and cook for another minute, or until it begins to wilt. Add the rice noodles, beef mixture and remaining soy sauce and cook, tossing, for 5–6 minutes, or until the noodles soften and the ingredients are well combined.
- Toss the bean sprouts through, remove from the heat and leave to stand for 1–2 minutes. Serve the noodles sprinkled with chilli and coriander.
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