Easy Asian Beef And Noodles Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

Steps:

• Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
• Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
• Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
• Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

Steps:

• Trim fat from steak; cut steak diagonally across grain into thin slice.
• Heat 1 Tsp oil in a large nonstick skillet over medium high heat.
• Add steak and green onions; stir fry 1 minute.
• Remove steak mixture from skillet; keep warm.
• Heat remaining 1 Tsp oil in skillet over medium high heat.
• Add slaw; stir fry for 30 seconds.
• Remove slaw from skillet and keep warm.
• Remove noodles from packages; reserve 1 seasoning packet for another use.
• Add water and remaining seasoning packet to skillet; bring to a boil.
• Break noodles in half; add noodles to water mixture.
• Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently.
• Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Steps:

• In large skillet, cook beef, and drain. Add one soup flavoring of one ramen noodle packet, stir til dissovled, removed beef from skillet.
• In same skillet combine water, vegetables, noodles, and other soup packet. Bring to boil, reduce heat, simmer 3-4 minutes, return beef, cook 2-3 and serve.