TINGLY SZECHUAN PEPPER BEEF NOODLES
Make and share this Tingly Szechuan Pepper Beef Noodles recipe from Food.com.
Provided by Pinay0618
Categories Spaghetti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
- While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
- Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
- Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).
Nutrition Facts : Calories 986.1, Fat 62.5, SaturatedFat 13, Cholesterol 77.1, Sodium 1592.4, Carbohydrate 75.9, Fiber 7.1, Sugar 4.2, Protein 34.5
SPICY ASIAN BEEF AND NOODLES
This recipe is from the National Cattlemen's Beef Association (Tip: If sugar-snap peas are not available, fresh pea pods may be substituted.)
Provided by Ishi3179
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook vermicelli according to package directions; drain.
- Keep warm.
- Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
- Heat water in large nonstick skillet over medium-high heat until hot.
- Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
- Remove from skillet.
- Heat same skillet over medium-high heat until hot.
- Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
- (Do not overcook.) Remove from skillet.
- Repeat with remaining beef.
- Combine stir-fry sauce and red pepper in same skillet.
- Return all beef and vegetables to skillet; heat through.
- Toss with vermicelli.
BEEF PAPRIKA AND NOODLES
Delicious beef casserole with a sweet red onion sauce served over noodles. This dish is even better warmed over the next day. It travels well.
Provided by Lydia
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
- Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
- 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.
- Ladle beef mixture over noodles to serve.
Nutrition Facts : Calories 663.7 calories, Carbohydrate 88.6 g, Cholesterol 143.3 mg, Fat 14.5 g, Fiber 4.1 g, Protein 45.8 g, SaturatedFat 3.4 g, Sodium 1065 mg, Sugar 30.7 g
SPICY BEEF & PEPPER STIR-FRY
Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SPICY BEEF WITH PEPPERS
Steps:
- Cut steak with grain into 1 1/2- to 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 teaspoon salt, sugar, and 1 teaspoon oil and stir with a fork. 3Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
- Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour 2 teaspoons oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
- Pour remaining 2 teaspoons oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. Add bell pepper, scallions, and remaining 1/4 teaspoon salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.
SPICY BEEF WITH PEPPERS
Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his. He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out. -Patricia Ann Fredell, Orion, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside. , In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside. , In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 3 minutes. Remove peppers to a platter., Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef., Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Serve with rice.
Nutrition Facts :
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Cuisine AsianTotal Time 30 minsCategory Main CourseCalories 357 per serving
- Fill a large bowl with VERY hot water. Add the noodles to the bowl. After a minute or two, use tongs to move them around. Continue to soak. If you aren't using rice noodles, cook your noodles according to the package instructions.
- Heat a large skillet with high sides to medium-high heat. Add the beef. Cook until the beef is mostly browned, about five minutes.
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