Thai Roasted Beef Noodle Bowl Recipes

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle beef with pepper and salt. Cook beef in oil, stirring occasionally, until brown on all sides. Using slotted spoon, remove from pan to bowl (leave juices in pan). Cover and keep warm.
• Reduce heat to medium. Add onion, gingerroot and chiles. Cook 5 to 7 minutes, stirring occasionally, until onion is tender. Add garlic; cook 1 minute, scraping up any beef bits on bottom of pan. Add water, chicken broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook uncovered, stirring occasionally, until heated through. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 piece lime.

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:

• Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
• Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
• Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Steps:

• Seperate the green sections from the white sections of the green onions (scallions).
• Prepare the aromatics by dicing the scallion whites, and finely slice garlic cloves, and grind the peppercorns in a pestle.
• Slice the green onion ends into rings and reserve for final garnish.
• Salt and pepper the beef all around.
• Preheat grill with 2 burners on direct heat, one burner no fire. Heat the Dutch oven over one of the active high heat burners and put oil in until it is shimmering.
• Place the beef over the second direct heat burner or sear module and sear on all sides while dutch oven is heating up.
• Add and saute the peppercorns, scallion whites, and garlic in oil for about 1 minute, and then move the dutch oven to the non direct heat area of the grill.
• Add the beef to the Dutch Oven with about 1 inch of beef stock in the bottom of the pot. Let grill temperature reduce down to about 275 or 300 degrees by bringing grill burners down to about medium or medium high.
• Add beef broth to the dutch oven, along with the coriander, and soy sauce. Bring to a boil, then simmer for 2 hours. Add water or beef broth 1 cup at a time about every 15 minutes to ensure you still have about 16 oz of stock when simmering is complete.
• When simmer time is about 20 minutes from complete, julienne the carrots, cucumber, and slice the jalapeno into rings, quarter the limes.
• Roughly chop the cilantro and basil.
• In the last 10 minutes of cooking, remove the beef and let it stand on a glass dish for 10 minutes.
• Slice beef into 1/4 inch thick slices and add back to the dutch oven, along with any juices that came out of the meat onto your cutting board.
• Prepare the rice noodles according to the package directions. Typically this is done by adding the noodles to hot water and let soak for about 3 minutes.
• Add the 2 oz servings of noodles to each bowl.
• Arrange all the vegetables in the bowl keeping each vegetable type separate for the typical Thai presentation style, laying on top of the noodles.
• Add a few slices of the beef to each bowl.
• Using a ladle, pour stock over the entire mixture in each bowl, just so that all the noodles are covered, and about half the depth of the vegetables laying on top.
• Top with the remaining green onions, and garnish with the limes.
• Serve while the broth is still steaming and enjoy!

Steps:

• Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
• Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
• Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.

Steps:

• Toss meat with flour; set aside.
• Heat dressing in Dutch oven sprayed with cooking spray on medium heat. Add ginger, garlic and crushed pepper; cook 4 to 5 min. or until ginger and garlic are tender, stirring frequently. Add meat; cook 8 to 10 min. or until evenly browned, stirring occasionally.
• Add beef broth; cook 2 min., stirring constantly to scrape browned bits from bottom of pan. Stir in gravy; cover. Simmer on medium-low heat 2 hours or until meat is tender, stirring occasionally. Add remaining ingredients; mix well.