BEEF FRIED RICE NOODLES RECIPES

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BEEF WITH RICE NOODLES (KWAY TEOW) RECIPE - FOOD.COM



Beef With Rice Noodles (Kway Teow) Recipe - Food.com image

Make and share this Beef With Rice Noodles (Kway Teow) recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3 serving(s)

Number Of Ingredients 14

300 g lean filet of beef
600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked)
100 g chinese chives (optional)
500 g bean sprouts, with roots and heads removed
6 tablespoons canola oil
4 slices ginger
5 garlic cloves, minced
1 1/2 tablespoons soya sauce
2 teaspoons Chinese wine
1 1/2 tablespoons oyster sauce
1 teaspoon white sugar
1 teaspoon cornflour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

  • Slice beef THINLY against the grain.
  • Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
  • Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
  • Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
  • Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
  • Add rice noodles and stir fry for about 4 minutes till lightly browned.
  • Set the noodles aside.
  • Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
  • Stir fry beef till colour changes.
  • Add rice noodles and bean sprouts, stir fry till everything is well coated.
  • Serve hot.

Nutrition Facts : Calories 1106.8, FatContent 35.7, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 1123.8, CarbohydrateContent 181.7, FiberContent 6.5, SugarContent 8.6, ProteinContent 13.5

STIR-FRIED RICE NOODLES WITH BEEF AND SPINACH RECIPE ...



Stir-Fried Rice Noodles with Beef and Spinach Recipe ... image

Your family will love this Stir-Fried Rice Noodle with Beef and Spinach recipe. One online reviwer claims, "Super easy to make in a snap!"

Provided by Susan Russo

Total Time 24 minutes

Yield 4 servings (serving size: 1 1/2 cups)

Number Of Ingredients 15

6 ounces uncooked wide rice sticks (rice-flour noodles)
1 tablespoon canola oil
1 cup thinly sliced green onions
? pound top sirloin steak, cut into thin strips
2 cups sliced shiitake mushroom caps
2 garlic cloves, finely minced
1 (6-ounce) bag washed baby spinach
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
3 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons Sriracha (hot chile sauce)
1 tablespoon dark sesame oil
¼ teaspoon salt
2 teaspoons sesame seeds, toasted

Steps:

  • Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
  • Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt.
  • Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Nutrition Facts : Calories 408 calories, CarbohydrateContent 56.1 g, CholesterolContent 37 mg, FatContent 13.2 g, FiberContent 5 g, ProteinContent 16.7 g, SaturatedFatContent 2.9 g, SodiumContent 616 mg

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