Beef Vegetables And Rice Noodles With Oyster Sauce Recipes

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CHINESE BEEF AND BROCCOLI NOODLES



Chinese Beef and Broccoli Noodles image

Everybody's favourite Chinese Beef and Broccoli - with noodles! I make this in a large skillet because it serves 4 so there's too much for a wok. If you scale it down to serve 2 (use scaler by hovering over Servings), you can make this in a wok. See notes for how to make this with CHARLIE, my all purpose stir fry sauce. Recipe VIDEO below.

Provided by Nagi

Time 20m

Number Of Ingredients 17

350 - 400 g / 12 - 14 oz beef rump or fillet (, thinly sliced (or other quick cooking cut of beef))
1 1/2 tbsp peanut or vegetable oil
2 garlic cloves (, finely chopped)
1/2 onion (, finely sliced)
1 large head broccoli (, broken into small florets)
400 - 450g / 14 - 15 oz egg noodles ((hokkien, lo mein, singapore - from the fridge) (Note 1))
1/2 cup / 125 ml water
1 tbsp cornflour / cornstarch
2 tbsp dark soy sauce ((Note 2))
1 1/2 tbsp light soy sauce ((Note 2))
1 1/2 tbsp Chinese cooking wine/Shoasing wine ((Note 3))
1 tsp white sugar ((omit if using Mirin))
1/8 tsp Chinese five spice powder ((not critical))
1/2 tsp sesame oil (not critical)
1/4 tsp pepper (white or black)
Sesame seeds
Chopped shallots / green onions / scallions

Steps:

  • Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
  • Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
  • Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don't have the noodles in the water for more than 1 minute).

Nutrition Facts : ServingSize 328 g, Calories 493 kcal

STIR-FRIED BEEF WITH OYSTER SAUCE



Stir-fried beef with oyster sauce image

Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish

Provided by Ken Hom

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 10

450g lean beef steak
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp Shaoxing rice wine or dry Sherry
2 tsp cornflour
3 tbsp groundnut oil
1 red pepper, cut into chunky dice
1 green pepper, cut into chunky dice
3 tbsp oyster sauce
2 spring onions, finely shredded, to garnish

Steps:

  • Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
  • Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
  • Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Nutrition Facts : Calories 286 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2 milligram of sodium

BEEF NOODLE STIR FRY



Beef Noodle Stir Fry image

The easiest stir fry ever! And you can add in your favorite veggies, making this to be the perfect clean-out-the-fridge type meal!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 14

2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
1 tablespoon olive oil
8 ounces beef top sirloin filet, thinly sliced across the grain
8 ounces cremini mushrooms, sliced
6 ounces broccoli florets
2 carrots, diced
1/3 cup reduced sodium soy sauce
3 tablespoons oyster sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, pressed
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

Steps:

  • In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately.

BEEF, VEGETABLES AND RICE NOODLES WITH OYSTER SAUCE



Beef, Vegetables and Rice Noodles With Oyster Sauce image

Make and share this Beef, Vegetables and Rice Noodles With Oyster Sauce recipe from Food.com.

Provided by ImPat

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 -3 tablespoons peanut oil
400 g rice noodles
800 g rump steak (meat only weight)
4 teaspoons garlic (minced, 4-6 cloves)
1 cup broccoli (or 400 grams chinese broccoli cut into 3cm lengths)
1 carrot (large peeled and julienned)
1 cup cauliflower floret
3 tablespoons oyster sauce
1 large red fresh chili pepper (red large, deseeded and cut into strips)
2 tablespoons soy sauce

Steps:

  • Give vegetables a light steam or microwave for 1 minute.
  • Pour boiling water over noodles, separate them and once softened drain and set aside.
  • Cut fat of steak (I used 1.1k to get 800 grams), gently pound out and cut into small squares.
  • Heat the wok over high heat, add 1 tablespoon and cook the beef in batches until brown (you may need to add more oil as cooking) and set aside.
  • Reduce heat to medium and add the remaining oil and garlic and cook for 30 seconds and then add the noodles, chilli, soy sauce and oyster sauce and stire fry for 2 minutes.
  • Return beef to the wok and add the vegetables and cook to all is heated through.

JAPCHAE (STIR-FRIED STARCH NOODLES WITH BEEF AND VEGETABLES)



Japchae (stir-fried starch noodles with beef and vegetables) image

Japchae (or chapchae) is a classic Korean dish made with sweet potato starch noodles, meat, and vegetables! Find out how to make authentic, delicious japchae with this time tested recipe!

Provided by Hyosun

Categories     Appetizer     Side Dish

Time 35m

Number Of Ingredients 16

7 ounces Korean potato starch noodles (dangmyeon, 당면)
1 carrot (about 3 ounces)
1/2 medium onion, preferably sweet variety, (4 to 5 ounces)
2 scallions
4 ounces lean tender beef (sirloin, chuck tender, rib eye, etc.) (or pork loin)
3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump)
6 ounces fresh spinach (preferably a bunch of spinach)
oil for stir frying
salt
egg garnish (jidan) - optional
3.5 tablespoons soy sauce
3 tablespoons sugar (or brown sugar) (You can use a little less if you want. )
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon roasted sesame seeds
black pepper to taste

Steps:

  • Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
  • Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
  • In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
  • Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
  • Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
  • Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
  • Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl with the noodles.
  • Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

BEEF & VEGETABLES



Beef & Vegetables image

I was looking for a good way to use up some tough steak I had accidentally bought. I used the standard spices used in most Moroccan dishes & added some vegetables. Simmering the meat for a long time got rid of the toughness. I served this mixture over rice & everyone loved it.

Provided by FDADELKARIM

Categories     Vegetable

Time 1h45m

Yield 4-5 serving(s)

Number Of Ingredients 13

1 1/2 lbs top sirloin steaks, cut into 1 inch pieces
2 tablespoons olive oil
1/3 medium onion, chopped
1/4 cup fresh parsley, finely chopped
1 bay leaf
1 tablespoon tomato paste
2 medium garlic cloves
1 beef bouillon cube
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
3 cups assorted fresh vegetables, cut up

Steps:

  • Heat the olive oil in a large pan then add the beef & onions. Cook the beef until all the sides are brown.
  • Add enough water to the pan to cover the beef. Stir in all the other ingredients except for the vegetables. Bring to a boil, then reduce heat to medium, cover & simmer for 60 minutes (adding more water if needed).
  • Once the beef is tender add the vegetables to the sauce. Cover with the lid & simmer for another 10-15 minutes. The mixture is done once the vegetables are soft.
  • Serve over rice or couscous.
  • Note: I used zucchini, cauliflower, carrots, green peppers, & parsnip as my vegetables.

Nutrition Facts : Calories 634.1, Fat 46, SaturatedFat 16.2, Cholesterol 166.7, Sodium 308.4, Carbohydrate 4, Fiber 1.1, Sugar 1.1, Protein 48.6

STIR FRIED RICE NOODLES WITH BEEF



Stir Fried Rice Noodles with Beef image

So simple and so good

Provided by barbara lentz @blentz8

Categories     Beef

Number Of Ingredients 16

FOR THE BEEF
1 pound(s) shaved rib eye steak
salt and pepper
3 scallions white parts only chopped
4 clove(s) garlic minced
2 tablespoon(s) vegetable oil
2 tablespoon(s) hoisin sauce
FOR THE NOODLES AND STIR FRY
4 ounce(s) rice noodles
1 tablespoon(s) dark soy sauce
1 tablespoon(s) fish sauce
1 teaspoon(s) oyster sauce
1 tablespoon(s) hoisin sauce
1/4 cup(s) brown sugar
2 handfulls of bean sprouts
green parts of scallions

Steps:

  • For the beef Add the vegetable oil to a wok or skillet. Once hot add the white parts of the green onions and garlic. Stir fry 3 minutes. Season the meat and add to the pan and cook until no longer pink about 2 minutes. Stir in the hoisin sauce and remove the meat from the pan and set aside.
  • Cook the noodles according to package directions and drain. Mix the dark soy sauce, fish sauce, oyster sauce, hoisin sauce and brown sugar together in a bowl
  • Place more oil if needed in the wok and add the noodles. Pour in the sauce and stir to coat the noodles. Add the bean sprouts and cook 30 seconds. Add the beef back in and cook 30 more seconds. Plate and garnish with the green parts of the scallions.

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