Beef And Noodles Food

QUICK BEEF & BROCCOLI NOODLES

Ingredients:

• 3 blocks egg noodles
• 1 head broccoli , cut into small florets
• 1 tbsp sesame oil
• 400g pack beef stir-fry strips
• sliced spring onion
• 3 tbsp low-salt soy sauce
• 2 tbsp oyster sauce (not oyster stir-fry sauce)
• 1 tbsp tomato ketchup
• 2 garlic cloves , crushed
• 1 thumb-sized knob ginger , peeled and finely grated
• 1 tbsp white wine vinegar

Steps:

• Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.
• Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.

HEARTY BEEF AND NOODLES

Ingredients:

• 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch strips
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1-1/2 teaspoons minced garlic
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup water
• 1 cup half-and-half cream
• 1/3 cup brewed coffee
• 2 envelopes brown gravy mix
• 5 cups uncooked egg noodles
• 1 cup sour cream
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper

Steps:

• In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer., Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally., Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef.

BEEF AND NOODLES

Ingredients:

• 1 tablespoon cooking oil
• 1 1/2 lbs beef stew meat, cubed
• 1/4 cup all-purpose flour
• 3/4 cup chopped onion
• 3 garlic cloves, minced
• 4 1/2 cups beef broth or 4 1/2 cups vegetable broth
• 1 cup red wine
• 1 1/2 teaspoons dried marjoram
• 1/4 teaspoon black pepper
• 16 ounces homestyle egg 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).