Beeframenstirfry Recipes

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

EASY BEEF RAMEN STIR FRY

Steps:

• Trim and slice the beef into strips or bite-sized pieces. Place the beef in a bowl and add the cornstarch and toss to combine.
• Heat the 2 tablespoon of vegetable oil in a large cast iron skillet.
• Add the beef and cook until browned; about 2 to 4 minutes.
• Next add the frozen mixed vegetables and the sliced zucchini.
• Continue cooking until the beef is cooked through and the vegetables are cooked.
• Add the sauce and allow it to cook in the pan with the beef and vegetables until it thickens slightly.
• Cook the Ramen noodles according to the package directions only do NOT add the seasoning packet.
• Once the noodles are cooked and drained, add them to the beef and vegetable mixture. Toss to combine everything making sure the sauce is getting on the noodles as well.
• Serve immediately.

BEEF RAMEN STIR FRY

Steps:

• In a large skillet over medium heat, heat oil. Add onions, peppers, and broccoli and cook until tender, 10 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
• Make sauce: Whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic.
• In a medium saucepan, bring water to a boil. Add cooked ramen noodles and cook until tender, 2 minutes. Drain.
• Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined, then garnish with green onions and serve.

SIRLOIN STIR-FRY WITH RAMEN NOODLES

Steps:

• Set aside seasoning packets from noodles. Cook noodles according to package directions., Meanwhile, in a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink. Add soy sauce; cook until liquid has evaporated, 3-4 minutes. Remove beef and keep warm., Add the corn, broccoli, red pepper, carrots, onions and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry until vegetables are crisp-tender, 5-7 minutes., Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles. Add beef and noodles to pan; heat through. Garnish with peanuts.

GARLIC BEEF AND VEGGIE RAMEN

Steps:

• OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step!
• While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate.
• Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch.
• Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
• Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.
• In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference, we like a lot of sugar in this dish), and red pepper flakes.
• Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
• In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
• While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
• Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.

EASY BEEF NOODLE STIR-FRY

Steps:

• Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate.
• In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot).
• In a small bowl whisk together broth, soy sauce and cornstarch.
• Add to the wok or skillet; cook stirring for 2 minutes.
• Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes).
• Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.

RAMEN STIR-FRY

Steps:

• In a large skillet, cook beef, carrots and onion over medium heat until beef is no longer pink and carrots are crisp-tender, 7-9 minutes, breaking up beef into crumbles; drain. , Add water, cabbage, mushrooms, green pepper, soy sauce and contents of seasoning packet from noodles. Break noodles into small pieces; add to pan. Cover and cook until liquid is absorbed and noodles are tender, 8-10 minutes.

BEEF RAMEN STIR FRY

Steps:

• Whisk together all the sauce ingredients and set aside. Start a large pot of water to boil.
• Heat the sesame oil in a large saute pan or wok over medium high heat. Add the vegetables and allow them to cook undisturbed for a minute or two. We really want to get some nice browning and sear on those veggies, so resist the urge to stir constantly!
• Toss and continue to cook the vegetables until softened, about 5-7 minutes. Meanwhile, add your ramen noodles to the pot of boiling water.
• Stir in the sauce and beef. Make a slurry with a teaspoon or cornstarch and 1 Tablespoon water. Stir in the slurry and adjust the heat so the sauce is at a slow simmer. Cook for 2-3 minutes or until the sauce is slightly thickened.
• When the noodles are done, drain them and add them to the pan with the sauce, stirring so the sauce coats all the noodles. Top with chopped green onions and toasted sesame seeds and serve!

BEEF MARINADE FOR A CHINESE STIR-FRY

Steps:

• Gather the ingredients.
• Place the thinly sliced beef in a bowl.
• Add the ingredients-oyster sauce, soy sauce, sugar, salt, and pepper-one at a time.
• Gently mix to combine and let marinate for 15 minutes, or as the recipe instructs.

BEEF RAMEN STIR FRY

Steps:

• Fill a large saucepan 2/3 full of water.
• Bring to a boil.
• When water boils, add ramen noodles and cook 3 minutes.
• Drain.
• Meanwhile, in a wok or large frying pan, heat oil on high heat.
• Add beef, vegetables, teriyaki sauce, garlic, ginger, and seasoning packets from ramen noodles.
• Stir fry until beef is cooked through.
• Add noodles and toss to combine.

QUICK RAMEN NOODLE STIR FRY - PAGE 3 OF 14 RECIPE - DAMN DELICIOUS

Steps:

• In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
• In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.
• Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in garlic and ginger until fragrant, about 1 minute.
• Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
• Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.