Stir Fry Steak And Noodles Food

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SIZZLING STEAK STIR-FRY



Sizzling steak stir-fry image

With juicy steak, crunchy greens and sticky soy, this beef stir-fry recipe is a real winner.

Provided by Jamie Oliver

Categories     Healthy dinner ideas     Beef     Asian     Steak     Mains     Quick fixes

Time 25m

Yield 4

Number Of Ingredients 12

320 g tenderstem broccoli
2 x 250 g lean flank steak
2 teaspoons coriander seeds
250 g medium free-range egg noodles
3 teaspoons sesame oil
1 red onion
2 cloves of garlic
6 cm piece of fresh ginger
olive oil
3 tablespoons soy sauce
1 lime
1 fresh red chilli

Steps:

  • Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
  • Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
  • Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.
  • Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
  • Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
  • Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
  • Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.
  • Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
  • Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.

Nutrition Facts : Calories 511 calories, Fat 17.9 g fat, SaturatedFat 5.7 g saturated fat, Protein 38.7 g protein, Carbohydrate 52.8 g carbohydrate, Sugar 6.5 g sugar, Sodium 1.3 g salt, Fiber 5.3 g fibre

STIR FRY STEAK AND NOODLES



Stir Fry Steak and Noodles image

Make and share this Stir Fry Steak and Noodles recipe from Food.com.

Provided by Calee

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb sirloin steak, thinly sliced
3 carrots
1 green pepper
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 onion, diced
1 garlic clove
3/4 cup beef stock
1 tablespoon orange zest, grated
1/4 cup orange juice
1 tablespoon cornstarch
1/2 teaspoon hot pepper sauce
1/4 cup fresh parsley, chopped
8 ounces linguine

Steps:

  • Peel and julienne carrots.
  • Slice green peppers.
  • In wok or large skillet, heat 1 tbsp oil over high heat stir fry steak in batches, until browned but still pink inside about 2-3 minutes.
  • Transfer to plate.
  • In wok heat 1 tbsp oil over medium heat stir fry onion and garlic for 2 minutes.
  • Add carrots and green pepper, stir fry for 3 minutes or until tender.
  • Whisk together beef stock, orange zest, and orange juice, cornstarch, hot pepper sauce add to work and bring to boil.
  • Return steak and any accumulated juices to wok along with parsley.
  • Meanwhile in a large pot of boiling salted water cook linguine until tender 6-8 minutes.
  • Drain and add to wok.
  • Toss to coat well.

Nutrition Facts : Calories 699.7, Fat 33.9, SaturatedFat 11.2, Cholesterol 111.1, Sodium 280.4, Carbohydrate 55.6, Fiber 4.4, Sugar 6.3, Protein 41.1

SIRLOIN STIR-FRY WITH RAMEN NOODLES



Sirloin Stir-Fry with Ramen Noodles image

I created this recipe when I was craving good Chinese food. The leftovers taste just as yummy when reheated the next day. -Annette Hemsath, Sutherlin, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 packages (3 ounces each) beef ramen noodles
2 tablespoons cornstarch
2 cups beef broth, divided
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 cans (14 ounces each) whole baby corn, rinsed and drained
2 cups fresh broccoli florets
1 cup diced sweet red pepper
1 cup shredded carrots
4 green onions, cut into 1-inch pieces
1/2 cup unsalted peanuts

Steps:

  • Set aside seasoning packets from noodles. Cook noodles according to package directions., Meanwhile, in a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink. Add soy sauce; cook until liquid has evaporated, 3-4 minutes. Remove beef and keep warm., Add the corn, broccoli, red pepper, carrots, onions and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry until vegetables are crisp-tender, 5-7 minutes., Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles. Add beef and noodles to pan; heat through. Garnish with peanuts.

Nutrition Facts : Calories 593 calories, Fat 28g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 2022mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 8g fiber), Protein 38g protein.

STEAK AND SOBA STIR-FRY



Steak and Soba Stir-Fry image

We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

Provided by Mary Frances Heck

Categories     Stir-Fry     Quick & Easy     Dinner     Steak     Bok Choy     Noodle     Soy Sauce     Bon Appétit     Quick and Healthy     Sugar Conscious     Dairy Free     Peanut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 15

2 tablespoons sliced almonds
8 ounces soba (Japanese-style noodles) or spaghettini
Kosher salt
1 teaspoon plus 3 tablespoons vegetable oil
12 ounces skirt or flank steak
Freshly ground black pepper
2 scallions, whites and greens separated, chopped
4 medium garlic cloves, chopped
1 tablespoon grated peeled ginger
2 heads baby bok choy, quartered
1 medium carrot, peeled, thinly sliced on a diagonal
3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil

Steps:

  • Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
  • Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
  • Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
  • While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
  • Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

STEAK STIR-FRY



Steak Stir-Fry image

No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger. -Janis Plourde, Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 large green pepper, julienned
1 cup julienned carrots or sliced celery
5 green onions, cut into 1-inch pieces
Hot cooked rice

Steps:

  • Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

Nutrition Facts : Calories 266 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1484mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

RAMEN VEGETABLE STEAK STIR-FRY



Ramen Vegetable Steak Stir-Fry image

Make and share this Ramen Vegetable Steak Stir-Fry recipe from Food.com.

Provided by Graybert

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb beef round tip steak, cut crosswise into thin bite-sized strips
2 cloves garlic, minced
1 tablespoon light sesame oil or 1 tablespoon vegetable oil
1/4 teaspoon ground red pepper (cayenne)
1 (3 ounce) package oriental-flavor instant ramen noodles
1 (1 lb) package green giant frozen broccoli cuts, carrots and water chestnuts
1 teaspoon light sesame oil or 1 teaspoon vegetable oil
1 (4 1/2 ounce) jar Green Giant whole mushrooms, drained
1 tablespoon soy sauce

Steps:

  • In medium bowl, combine beef strips, garlic, one tablespoon sesame oil and ground red pepper: toss to coat.
  • Set aside.
  • Remove noodles from package: reserve the seasoning packet.
  • Bring 2 cups of water to a boil in a large sauce pan.
  • Break block of noodles into three pieces: add to water with frozen vegetables.
  • Return to a boil.
  • Reduce heat: simmer 2-3 minutes, or until vegetables are tender crisp, stirring occasionally.
  • Drain well.
  • Return vegetable mixture to saucepan.
  • Stir in seasoning from packet: Cover to keep warm.
  • Meanwhile, rub 1 tsp.
  • of sesame oil in bottom and up the sides of a large skillet or: heat over medium-high heat until hot.
  • Add seasoned beef strips: cook and stir 2-4 minutes or until beef is no longer pink.
  • Add vegetable mixture, mushrooms and soy sauce to beef: cook and stir until thoroughly heated.

QUICK BEEF STIR-FRY



Quick Beef Stir-Fry image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

  • Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
  • Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

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