Bbq Beef Bowl With Brown Rice Noodles Recipes

GINGER BEEF AND NOODLE BOWLS

Steps:

• Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm.
• Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
• Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
• Bring broth mixture to a boil over high heat. Ladle boiling mixture evenly over beef and noodles. Garnish with carrots.

KOREAN BEEF BOWL

Steps:

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

SUNNY'S SUNSET PARK NOODLE BOWL

Steps:

• For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.
• For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
• Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.

BBQ BEEF BOWL WITH BROWN RICE NOODLES

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.

KOREAN BEEF NOODLES

Steps:

• Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.