Shortcut Beef Noodle Bowl Recipes

Steps:

• Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
• Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
• Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
• Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
• Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.

Steps:

• Cut the tops off the lemongrass stalks, about 6 inches from the base. Bruise the tops with something heavy, like a meat mallet, and reserve for the broth. Peel off 2 or 3 of the woody outer layers from the base stalks until you reach the smoother, more tender core. Roughly chop the stalks and put in a food processor along with the garlic and shallots. Pulse about 20 times until everything is finely chopped, but not a paste.
• Heat the vegetable oil over medium heat in a large saucepan. Add the chopped lemongrass mixture and cook until soft and starting to brown, about 6 minutes. Add the crushed red pepper and stir for 1 minute. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Cook, stirring occasionally, until the mixture has thickened slightly, a spoon dragged across the pan leaves a trail and the oil is starting to separate from the solids. Remove all but 2 tablespoons of the lemongrass mixture from the pan and reserve.
• Add the beef broth, 4 cups of water, and the bruised lemongrass tops to the saucepan. Bring to a boil and reduce to a simmer. Cook until it tastes like lemongrass, 15 to 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Turn off the heat and add the vermicelli noodles. Cook, stirring periodically, until tender, 6 to 8 minutes. Drain very well and divide among 4 large soup bowls.
• Add the remaining tablespoon fish sauce, 1/2 teaspoon sugar and 3/4 teaspoon salt to the beef broth. Remove the lemongrass tops. Add the steak slices and gently simmer until no longer pink, about 2 minutes.
• Top each bowl with slices of cooked beef, the white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles.
• Serve with the reserved lemongrass-chile mixture and suggested garnishes on the side.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
• Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
• Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.

Steps:

• Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
• Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
• Serve over pasta.

Steps:

• Seperate the green sections from the white sections of the green onions (scallions).
• Prepare the aromatics by dicing the scallion whites, and finely slice garlic cloves, and grind the peppercorns in a pestle.
• Slice the green onion ends into rings and reserve for final garnish.
• Salt and pepper the beef all around.
• Preheat grill with 2 burners on direct heat, one burner no fire. Heat the Dutch oven over one of the active high heat burners and put oil in until it is shimmering.
• Place the beef over the second direct heat burner or sear module and sear on all sides while dutch oven is heating up.
• Add and saute the peppercorns, scallion whites, and garlic in oil for about 1 minute, and then move the dutch oven to the non direct heat area of the grill.
• Add the beef to the Dutch Oven with about 1 inch of beef stock in the bottom of the pot. Let grill temperature reduce down to about 275 or 300 degrees by bringing grill burners down to about medium or medium high.
• Add beef broth to the dutch oven, along with the coriander, and soy sauce. Bring to a boil, then simmer for 2 hours. Add water or beef broth 1 cup at a time about every 15 minutes to ensure you still have about 16 oz of stock when simmering is complete.
• When simmer time is about 20 minutes from complete, julienne the carrots, cucumber, and slice the jalapeno into rings, quarter the limes.
• Roughly chop the cilantro and basil.
• In the last 10 minutes of cooking, remove the beef and let it stand on a glass dish for 10 minutes.
• Slice beef into 1/4 inch thick slices and add back to the dutch oven, along with any juices that came out of the meat onto your cutting board.
• Prepare the rice noodles according to the package directions. Typically this is done by adding the noodles to hot water and let soak for about 3 minutes.
• Add the 2 oz servings of noodles to each bowl.
• Arrange all the vegetables in the bowl keeping each vegetable type separate for the typical Thai presentation style, laying on top of the noodles.
• Add a few slices of the beef to each bowl.
• Using a ladle, pour stock over the entire mixture in each bowl, just so that all the noodles are covered, and about half the depth of the vegetables laying on top.
• Top with the remaining green onions, and garnish with the limes.
• Serve while the broth is still steaming and enjoy!

Steps:

• Cut steaks crosswise into 1/4-inch thick strips; cut strips in half.
• Heat 1/2 tablespoons sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute.
• Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet.
• Repeat with remaining oil and beef.
• Season with salt and pepper, as desired. Keep warm.
• Add broth, green onions, and rice wine vinegar to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
• Meanwhile divided noodles and beef evenly among 4 large soup bowls.
• Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles.
• Garnish with carrots.

Steps:

• Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.