Spicy Pepper Beef With Noodles Recipes

SPICY BEEF & PEPPER STIR-FRY

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.

SPICY PEPPER BEEF WITH NOODLES

Steps:

• Combine steak, sauces, water, pepper, sugar and juice in large bowl.
• Cover, refrigerate 2 hours.
• Drain steak from marinade; reserve marinade.
• Place noodles in large heatproof bowl, pour over boiling water, stir to separate; drain well.
• Mix 1 tsp of the oil through the noodles.
• Heat remaining oil in large wok, add steak in batches, stir-fry until tender; remove steak.
• Add onions and reserved marinade to wok; stir until hot.
• Return steak to wok with noodles and seeds; stir fry until hot.

TINGLY SZECHUAN PEPPER BEEF NOODLES

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).

SPICY BEEF WITH PEPPERS

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.