Spicy Soup With Noodle And Beef Recipes

Steps:

• Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
• Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
• Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
• Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
• *Available at Asian markets and some supermarkets nationwide.

Steps:

• Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
• Stir in pasta and cook 10 minutes more, until pasta is tender.

Steps:

• Sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked.
• In large pot add all other ingredients except the pasta.
• Bring to a boil, add your meat and onions.
• Reduce heat, cover and simmer for 1 hour.
• Add pasta and cook for 10 minutes or until pasta is cooked.

Steps:

• Add the stock to a large pot and bring to a rapid boil, then reduce heat and allow to simmer.
• Heat the oil in a large skilled and add a third of the noodles and cook until they puff up. Doesn't take very long, watch carefully so it doesn't burn.
• Remove the noodles from the skillet, drain on paper towels and set aside until needed.
• Keep only 2 tbsp of oil and add the shallots, garlic and ginger and stir fry for 1 minute.
• Next add the beef and curry and fry for 4 minutes, until tender.
• Now add the beef, the uncooked noodles, soya sauce, fish sauce, lime juice and cilantro to the pot of stock and simmer 5 minutes.
• Serve garnished with the fried rice noodles.

Steps:

• Using sharp scissors, cut noodles into 3 inch (7. 5 cm) pieces Heating oil in a medium saucepan over medium-high heat.
• Add white portion of onions, jalapenos and ginger and saute for 1 minute.
• Add beef and saute until browned all over, 3 minutes, stirring constantly.
• Add borth and soy sauce and bring mixture to a boil.
• Reduce heat to medium-low, partially cover and simmer 10 minutes (if neccessary, skim fat from the surface during cooking) Add noodles and peas and simmer until noodles are just tender, about 3 minutes.
• Remove from heat and add green portion of scallions, cilantro and pepper sauce.
• Serve hot.
• Yields about 1 cup per serving.