SPICY BEEF NOODLE RECIPES

Name: Spicy Korean Beef Noodles
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb flank steak; 2 tablespoons oil; 4 tablespoons gochujang (Korean chile paste found in the Asian section of most grocery stores- see note); 2 tablespoons thinly sliced green onions; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 4 teaspoons minced garlic; 1 teaspoon ground ginger; 1 tablespoon sesame oil; 4 teaspoons sugar; 2 (3 ounce) packages beef ramen noodles, including seasoning 1/2 cups water; 1 1/2 cups water; 1/2 white onion, thinly sliced; 1/2 cup sliced mushrooms

SPICY KOREAN BEEF NOODLES RECIPE - FOOD.COM

Spicy Korean Beef Noodles Recipe - Food.com image

Make and share this Spicy Korean Beef Noodles recipe from Food.com.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb flank steak
2 tablespoons oil
4 tablespoons gochujang (Korean chile paste found in the Asian section of most grocery stores- see note)
2 tablespoons thinly sliced green onions
2 tablespoons soy sauce
2 tablespoons rice vinegar
4 teaspoons minced garlic
1 teaspoon ground ginger
1 tablespoon sesame oil
4 teaspoons sugar
2 (3 ounce) packages beef ramen noodles, including seasoning 1/2 cups water
1 1/2 cups water
1/2 white onion, thinly sliced
1/2 cup sliced mushrooms

Steps:

In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.

Nutrition Facts : Calories 498.4, FatContent 26.3, SaturatedFatContent 8.5, CholesterolContent 77.1, SodiumContent 1434.5, CarbohydrateContent 34.7, FiberContent 1.6, SugarContent 5.9, ProteinContent 30.2

TAIWANESE SPICY BEEF NOODLE SOUP RECIPE | ALLRECIPES

Taiwanese Spicy Beef Noodle Soup Recipe | Allrecipes image

A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!

Provided by jhuang0125

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Total Time 8 hours 40 minutes

Prep Time 25 minutes

Cook Time 8 hours 15 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
water to cover
3 tablespoons vegetable oil, or more as needed
8 cups water, or more as needed
1 (14 ounce) can beef broth
1 cup soy sauce
½ cup rice wine
1 bunch green onions, cut into 2-inch pieces
¼ cup brown sugar
10 cloves garlic, peeled, or more to taste
4 small chile peppers, halved and seeded, or more to taste
2 tablespoons chile paste
1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
3 star anise pods, or more to taste
1 teaspoon Chinese five-spice powder
4 small heads baby bok choy
1 (10 ounce) package udon noodles
1 tablespoon chopped pickled Chinese mustard greens, or to taste

Steps:

Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
Cook on Low for 8 to 9 hours.
Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

Nutrition Facts : Calories 481.9 calories, CarbohydrateContent 41.5 g, CholesterolContent 62.6 mg, FatContent 22 g, FiberContent 2.9 g, ProteinContent 27 g, SaturatedFatContent 7.2 g, SodiumContent 2366.1 mg, SugarContent 11.5 g

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