Hoisinbeefnoodles Food

HOISIN BEEF NOODLES

Steps:

• Cook Noodles: Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
• Cook Beef: Heat the olive oil in a large wok or skillet over high heat. Add the ground beef and spread it out in the pan. Let it cook without touching it for at least 5 minutes or until all the meat juice has evaporated and there's a char on the bottom. Using a spatula flip the charred beef and toss it around.
• Add veggies: Add the onion to the wok and cook for another minute, then add the garlic and cook for another 30 seconds or until aromatic. Add the bok choy and carrot and cook for another minute or until the carrot wilts just a bit. Turn off the heat.
• Stir in noodles and sauces: Add the noodles to the wok then add the oyster sauce, hoisin sauce, dark soy sauce, vinegar and sesame oil to the wok and toss until everything is well combined.
• Garnish and serve: Garnish with green onions, sesame seeds and serve.

HOISIN BEEF NOODLES | MARION'S KITCHEN

Steps:

• Step 1.Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef mince and spread it out in pan. Leave the beef to sear and cook for at least 5-6 minutes or until the meat juices evaporate and the beef starts to char. Now use a spatula to lift the charred beef from the pan and toss it around.
• Step 2.Now add the onion and stir-fry for another minute. Add the garlic and stir-fry for another 20 seconds. Then add the cabbage and stir-fry for another 20 seconds. Then toss through the carrot until it's just wilted. Turn the heat off and set aside.
• Step 3.Cook the noodles in boiling water for a minute or until just al dente. Drain and add to the pan with the beef. Turn the heat back to high and add the oyster sauce, hoisin sauce, dark sweet soy sauce and vinegar. Toss until well combined. Scatter over the spring onion and sesame seeds before serving.

HOISIN BEEF NOODLES

Steps:

• In a large skillet, heat oil over high heat; brown beef and garlic, breaking up meat with spoon, about 5 minutes. Spoon off any fat. Add mushrooms and carrots; cook over medium-high heat until mushrooms are tender and liquid is evaporated, about 7 minutes.
• Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil.
• Meanwhile, gently loosen noodles under warm water; drain and add to pan. Whisk cornstarch with 1 tbsp cold water; stir into pan and cook, stirring, until thickened, about 1 minute.
• Serve topped with bean sprouts and green onion.

CHILLI BEEF NOODLES

Steps:

• Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 mins each side for medium-rare. Transfer to a chopping board and leave to rest for 1 min, then thinly slice.
• Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.

BEEF AND NOODLES

Steps:

• Add oil to a large dutch oven over medium heat.
• Sprinkle the flour over the meat and toss to evenly coat cubes with flour.
• Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
• In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot.
• Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
• When meat is tender, remove with a slotted spoon and set aside to cool briefly.
• In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low.
• Shred beef and add back to pot with noodles.
• Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).

HOISIN BEEF WITH CRISPY NOODLE CAKE

Steps:

• In a shallow dish, coat the steak with the hoisin sauce and some black pepper. Leave to marinate while you make the noodle cake.
• Mix all the ingredients (apart from the oil) for the noodle cake with some black pepper in a medium-sized bowl. Heat half the oil in a medium-sized, non-stick frying pan (or omelette pan). Tip in the eggy mixture and cook over a medium heat for about 3-4 mins until golden. Turn over - the easiest way is to put a flat plate on top of the frying pan - invert to release the cake, then slide back in. Cook for another 3-4 mins, then slide out and keep warm in a low oven while you cook the steak.
• Give the pan a quick wipe and heat the rest of the oil. Cook the steak for about 2-3 mins each side (depending on the thickness of your steak) for medium-rare, or longer for well done. Rest for a couple of mins, then serve in slices, scattered with the mint and radish, with the noodle cake.

ASIAN GROUND BEEF NOODLE BOWLS

Steps:

• Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
• Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
• Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
• Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.