All American Barbecued Beef With Noodles Recipes

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BEEF AND NOODLES



Beef and Noodles image

The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.

Provided by Ian Garrett

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons butter
1 large onion, sliced
1 cup beef stock
2 bay leaves
1 pinch dried thyme
salt and ground black pepper to taste
1 cup frozen peas
1 tablespoon cornstarch
4 cups egg noodles

Steps:

  • Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
  • Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 38.7 g, Cholesterol 96.1 mg, Fat 14.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 6.7 g, Sodium 155.8 mg, Sugar 5.1 g

ALL AMERICAN BEEF TACO



All American Beef Taco image

Make Alton Brown's All-American Beef Taco recipe from Food Network, seasoned with his secret Taco Potion #19, a melange of chili powder, cumin and other spices.

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

3/4 cup peanut oil
12 (6-inch) yellow corn tortillas
Kosher, for seasoning, plus 1 teaspoon for beef
1 medium onion, chopped
16 ounces ground sirloin
2 cloves garlic, minced
1 recipe Taco Potion #19, recipe follows
2/3 cup low-sodium beef broth
6 ounces panela cheese, crumbled
12 pickled jalapeno slices
1 cup shredded iceberg lettuce, optional
1 large tomato, seeded and chopped, optional
1/2 cup fresh cilantro leaves, optional
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Steps:

  • Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
  • Heat the oven to 250 degrees F.
  • Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
  • Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
  • Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
  • Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.
  • Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

BBQ BEEF BOWL WITH BROWN RICE NOODLES



BBQ Beef Bowl with Brown Rice Noodles image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 4 servings

Number Of Ingredients 28

1 skirt steak
Sunny's Pear and Ginger Marinade, recipe follows
One 8-ounce box brown rice noodles
Quick Pickled Asian Slaw, recipe follows
Miso Carrot Ginger Dressing, recipe follows
Chopped scallions, for garnish
Black and white sesame seeds, for garnish
1 cup pear juice (should be opaque and pulpy, not clear)
1/2 cup soy sauce
1/4 cup honey
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
4 cloves garlic, grated on a rasp
Freshly ground black pepper
1/2 small head green cabbage, thinly sliced
1/2 English cucumber, thinly sliced into half-moons
2 large carrots, cut into thin strips (see Cook's Note)
1/2 cup rice wine vinegar
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon salt
2 medium carrots, chopped
1-inch piece ginger, chopped
1/4 cup rice vinegar
2 tablespoons white miso paste
2 tablespoons vegetable oil or avocado oil
2 teaspoons honey
2 teaspoons toasted sesame oil

Steps:

  • Marinade the skirt steak in the Pear and Ginger Marinade at room temperature for 2 hours. Remove the steak from the marinade and discard the marinade.
  • Heat a grill or grill pan to hot. Grill the skirt steak for 3 to 5 minutes on each side or until desired doneness. Remove from the heat and let rest.
  • Cook the brown rice noodles according to the package directions. Plate the noodles in a large serving bowl or smaller individual bowls.
  • Slice the steak into thin strips and place on top of the noodles. Top with the Quick Pickled Asian Slaw, then drizzle with Miso Carrot Ginger Dressing. Garnish with scallions and sesame seeds. Serve.
  • Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.
  • Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
  • Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
  • Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.

BARBECUED BEEF CUBES OVER NOODLES



Barbecued Beef Cubes over Noodles image

Make and share this Barbecued Beef Cubes over Noodles recipe from Food.com.

Provided by Katha

Categories     Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb stewing beef, cut into 1 inch cubes. (or 1 lb sirloin steak cut up)
1 medium onion, chopped
4 small mushrooms, sliced
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon white vinegar
2 tablespoons white sugar
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup ketchup
3 cups cooked no yolk noodles (or regular if desired)
1/4 cup water

Steps:

  • In a large skillet with a lid saute onion in butter or margarine over medium heat.
  • Add meat and mushrooms.
  • Cook until meat is browned.
  • Mix in mustard, Worcestershire sauce, vinegar,garlic powder, pepper and ketchup.
  • Reduce heat, cover and simmer add water if needed, about 1 hr to 1 1/2 hr or until meat is tender.
  • Serve hot over egg noodles.

Nutrition Facts : Calories 384.7, Fat 25, SaturatedFat 10.7, Cholesterol 83.6, Sodium 503.8, Carbohydrate 18.4, Fiber 0.8, Sugar 15.1, Protein 22

BARBECUED BEEF WITH LEMON GRASS AND NOODLES



Barbecued Beef with Lemon Grass and Noodles image

Provided by Food Network

Categories     main-dish

Time 1h1m

Yield 4 to 6 servings

Number Of Ingredients 23

2 garlic cloves
1 tablespoon granulated sugar
3 shallots
1 tablespoon fish sauce (nuoc mam)
1 tablespoon raw sesame seeds
1/4 teaspoon freshly ground black pepper
1 tablespoon Asian sesame oil
2 stalks fresh lemon grass
1 pound boneless top round
1/2 pound rice sticks
1 cup shredded cucumber
2 cups shredded lettuce
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
10 roasted peanuts, coarsely chopped
1 fresh or dried hot red chile, shredded
Cilantro sprigs, for garnish
1 clove garlic
1/2 fresh hot red chile
2 heaping teaspoons granulated sugar
1/4 fresh lime
2 tablespoons fish sauce (nuoc mam)
2 1/2 tablespoons water

Steps:

  • For the marinade, pound the garlic, sugar, and shallots in a mortar into a paste. Add the fish sauce, sesame seeds, black pepper, sesame oil, and lemon grass. (The lower third of the stalk of lemon grass should be sliced thinly, then minced, before adding to the mortar. It's best to mince in a food processor).
  • Slice beef into thin crosswise slices, 1/8-inch thick, place in a bowl and cover with marinade for about 1 hour.
  • Preheat a ridged grill or broiler and place the meat on the hot grill. Cook for 1 minute on each side. Cool to room temperature.
  • Cook the rice sticks in boiling water for about 4 minutes. Drain, rinse, and set aside.
  • To serve, set out 4 to 6 bowls and arrange the food in the following manner:
  • Place some shredded cucumber and lettuce in the bottom of each bowl, then sprinkle on some of the mint and coriander. Distribute the noodles among the bowls. Arrange the meat over the noodles. Sprinkle with more mint and cilantro, plus the chopped peanuts. Add a few pieces of shredded hot pepper on top and decorate with a sprig of cilantro.
  • Serve with a bowl of nuoc cham to sprinkle on top.
  • For Nuoc Cham, peel garlic. Split the chile and remove seeds and membrane. Cut into pieces and put into mortar with garlic and sugar. Pound to a paste. Squeeze the lime juice into the paste and with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.

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