Gingered Beef And Noodles Recipes

GINGERED BEEF AND NOODLES

Steps:

• Cook noodles as directed on package. Drain.
• Meanwhile, in medium bowl, combine soy sauce, garlic and beef strips; toss to coat. Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add beef mixture; cook and stir 5 to 6 minutes or until beef is no longer pink in center.
• In medium bowl, mix broth, cornstarch, oyster sauce and gingerroot until smooth. Add to wok; cook and stir 2 to 3 minutes or until sauce has thickened. Gently fold spinach into beef mixture; cook and stir 2 to 3 minutes or until spinach is slightly wilted.
• In large serving bowl, combine cooked noodles and beef mixture; toss gently to coat.

GINGER BEEF AND NOODLE BOWLS

Steps:

• Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm.
• Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
• Meanwhile, divide 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.

GINGER NOODLES

Steps:

• Cook spaghetti according to package directions; drain.
• In a small bowl, whisk together all remaining ingredients.
• Place hot cooked spaghetti in a large bowl, add the sauce mixture and toss to coat.
• Serve warm.

GINGER BEEF AND RAMEN NOODLE SOUP RECIPE - (4.2/5)

Steps:

• 1. Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and temperature registers 125 degrees for medium-rare, six to eight minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for five minutes. Slice steak in half lengthwise, then slice thin against grain. 2. Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes. 3. Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about three minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into four serving bowls and divide steak and cilantro evenly among bowls. Serve.

GINGER-BEEF & RAMEN NOODLES

Steps:

• Heat wok over med-high heat.
• Add 1/3 of each of the Oils.
• Swirl to coat.
• Add Ginger, Garlic,& Red Chilies.
• Stir fry for 1 minute.
• Add 1/3 of the Beef, Stir fry 3 minutes.
• Set aside, keep warm.
• Repeat 'til all the beef is done.
• Set all aside, keep warm.
• Add Stock, Vinegar,& Scallions.
• Bring to a boil, reduce to low.
• Simmer 10 minutes.
• Meanwhile cook the Ramen.
• Divide the Ramen between 4 bowls.
• Top each bowl with 1/4 of the beef.
• Divide the broth between the 4 bowls.
• Top each bowl with 1/4 of the Carrots.
• Serve with a side dish of plain 'sticky' rice.

GINGER BEEF & NOODLE BOWLS

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.