SZECHUAN BEEF RECIPES

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MONGOLIAN BEEF AND NOODLES RECIPE - BETTYCROCKER.COM



Mongolian Beef and Noodles Recipe - BettyCrocker.com image

No need to call for delivery — steak, noodles, veggies and a skillet is all you need to make this Chinese take-out classic at home.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 15

12 oz flank steak
1/3 cup soy sauce
3 tablespoons packed brown sugar
1 tablespoon grated fresh gingerroot
2 teaspoons toasted sesame oil
2 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 cup carrots, cut into matchsticks
3 green onions, cut into 1-inch long slices on the diagonal
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon cornstarch
1 tablespoon water
10 oz uncooked wide rice noodles, cooked as directed on package
3 tablespoons thinly sliced green onions

Steps:

  • Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
  • In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
  • Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
  • Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.

Nutrition Facts : Calories 530 , CarbohydrateContent 77 g, CholesterolContent 55 mg, FatContent 1 , FiberContent 4 g, ProteinContent 27 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 1690 mg, SugarContent 12 g, TransFatContent 0 g

ITALIAN BEEF RECIPE | FOOD NETWORK



Italian Beef Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 5 hours 30 minutes

Cook Time 30 minutes

Yield about 12 sandwiches

Number Of Ingredients 16

4 ounces dried basil
2 ounces dried oregano 
1 ounce black pepper 
1 ounce garlic powder 
1 ounce onion powder 
1/2 ounce kosher salt 
1 quart beef stock
One 6- to 7-pound eye-of-round beef roast, trimmed
5 ounces beef base
2 ounces black pepper 
8 cloves garlic 
3 celery stalks, chopped 
2 bay leaves 
2 large onions, with skins, chopped
Hoagie rolls, for serving
1 quart hot or mild giardiniera, for serving 

Steps:

  • For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
  • For the meat: Preheat the oven to 350 degrees F.
  • Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
  • Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
  • For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
  • To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

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