Easy Asian Beef And Noodles Recipes

Steps:

• Toss beef with 2 tablespoons teriyaki sauce. Cook spaghetti according to package directions; drain., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry coleslaw mix and onion until crisp-tender, 3-5 minutes. Add spaghetti and remaining teriyaki sauce; toss and heat through. Stir in beef. If desired, sprinkle with cilantro.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Steps:

• Trim fat from steak; cut steak diagonally across grain into thin slice.
• Heat 1 Tsp oil in a large nonstick skillet over medium high heat.
• Add steak and green onions; stir fry 1 minute.
• Remove steak mixture from skillet; keep warm.
• Heat remaining 1 Tsp oil in skillet over medium high heat.
• Add slaw; stir fry for 30 seconds.
• Remove slaw from skillet and keep warm.
• Remove noodles from packages; reserve 1 seasoning packet for another use.
• Add water and remaining seasoning packet to skillet; bring to a boil.
• Break noodles in half; add noodles to water mixture.
• Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently.
• Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

Steps:

• In large skillet over medium-high heat, add the oil; cook the beef for 3 minutes. Remove the meat and toss with one season packet from the noodles; set aside.
• Add the broccoli, carrots, mushrooms, and red pepper and sauté until almost cooked through, 8-10 minutes, stirring frequently. Add water, ginger, noodles, and remaining season packet. Stir to combine and bring to a boil.
• Add the snow peas, water chestnuts, and peas; reduce the heat and simmer 5-7 minutes, or until the noodles are tender, stirring occasionally. Add beef and scallions; stir to combine. Cook for 1 minute more.