Chapchaenoodleswithbeefandmixedvegetables Recipes

Steps:

• Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
• Cook noodles in boiling water for 10 minutes.
• Drain and rinse in cold water, then cut into 4-5" length.
• Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
• Add half of mixture to sirloin in another bowl; mix and set aside.
• Reserve other half of sauce.
• Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
• Add spinach and saute for 1 additional minute.
• Add mushrooms and noodles and remove from heat.
• Mix well and put in serving bowl; set aside.
• Heat remaining canola oil in skillet, add sirloin and cook until done.
• Add to vegetables and noodles.
• Add reserved sauce and mix well.
• Serve.

Steps:

• In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
• Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Steps:

• In a 3 quart casserole (I use a 9 x 13 pyrex dish), layer half the potatoes, carrots, celery, green beans and onion.
• Crumble half the uncooked beef over vegetables.
• Sprinkle with 1/2 teaspoon each thyme and pepper, sprinkle with salt and garlic powder to taste.
• Repeat layers.
• Top with tomatoes.
• Cover and bake at 400 degrees Fahrenheit for 15 minutes.
• Reduce heat to 350 degrees Fahrenheit.
• Bake about 1 hour longer or until vegetables are tender and meat is done.
• Sprinkle with cheese; cover and let stand until cheese is melted.

Steps:

• Cook the frozen vegetables according to the package directions. Drain well.
• Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
• Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
• Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Steps:

• Heat oven to 375ºF.
• Brown meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms is cooked off, stirring occasionally. Stir in frozen vegetables and soup; bring to boil. Add VELVEETA; stir. Remove from heat.
• Unroll crescent dough; separate into 8 triangles. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.
• Bake 12 to 15 min. or until crust is golden brown. Remove from heat. Let stand 5 min. before serving.

Steps:

• In a large bowl, combine the first five ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter until crumbly; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
• Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
• To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
• To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
• Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.

Steps:

• Preheat oven to 350-degrees.
• Cut vegetables into bit-size chunks.
• Over medium heat, sauté in olive oil in a large ovenproof skillet until crisp-tender.
• Add tomatoes and cook 15 minutes until some of the liquid evaporates.
• Top with Parmesan cheese and Mozzarella cheese. Bake for 20 minutes.