Thai Beef Noodles Toss Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm., Break the noodles; place in a large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions.

Steps:

• 1. Cut beef steaks crosswise into 1" strips, then cut each strip in half.
• 2. Toss beef, green chilies (I use canned) and garlic with 1 T. of the oil.
• 3. Before opening the bag, break the noodles into four pieces. Reserve the seasoning packet. Cook the noodles according to the package instructions, drain, rinse.
• 4. Heat a large skillet over medium-high heat. Cook and stir beef mixture, in batches, for 30-60 seconds. Remove each batch from the pan and keep warm while cooking remaining batches.
• 5. Cook and stir carrots and green onions in the remaining 1 T of oil in the same skillet, until tender.
• 6. Stir in the cooked noodles, steak sauce, water, peanuts, and cilantro. Then sprinkle in the reserved seasoning packet, and stir to combine.
• 7. Heat the mixture until hot through, stirring occasionally. Return the cooked beef mixture to the skillet. Toss lightly. Serve immediately.
• 8. NOTE: This works great in a wok, if you have one. There's no reason you couldn't make this meatless by using tofu instead of beef, and a different flavor noodles. You could use leftover steak (who has leftover steak?!) in this recipe by simply cooking the jalapeno and garlic with the carrot and green onion, then tossing your beef in for the last few minutes, just enough for it to warm through.

Steps:

• In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

Steps:

• Cut meat crosswise into 1-inch wide strips; cut each strip in half. Toss meat and peppers with oil.
• Break Noodles into 3 to 4 pieces; reserve Seasoning Packet. Cook noodles as directed on package; drain.
• Meanwhile stir-fry half the meat in large skillet on medium-high heat 1 to 2 min. or until done. Remove meat from skillet; cover to keep warm. Repeat with remaining meat. Add noodles, steak sauce, carrots, nuts and cilantro; sprinkle with reserved seasoning packet. Cook 2 to 3 min. or until heated through, stirring occasionally. Return meat to skillet; mix lightly.

Steps:

• Have your steak half frozen for easy cutting and slice into 1" strips by 3" long (or buy pre cut stir fry) In a medium bowl combine the beef, jalapeno& oil, toss to coat.
• Break the noodles into 3 or 4 pieces and cook according to instructions& drain Add beef& peppers with oil to a hot skillet and stir fry until the ouside surface of the meat is no longer pink, about i min.
• Do not over cook, remove from skillet& keep warm In the same skillet combine noodles, carrot, cilantro, seasoning packet from noodles and the steak sauce, cook until heated through over medium heat Add beef, mix& serve, Garnish with peanuts.

Steps:

• Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
• While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
• Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
• Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
• While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.

Steps:

• In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside. , In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.

Steps:

• In a large non stick fry pan brown ground beef.
• Remove and drain in colander.
• Run under hot water to drain the fat.
• Sprinkle on one of the seasoning packages; set aside.
• In the fry fan combine the rest of the ingredients.
• Break the noodles into several pieces.
• Bring to a boil.
• Reduce heat cover and simmer 3 minutes or until noodles are tender.
• Stir occasionally.
• Return ground beef to fry pan heat through.
• Serve.