Fast Easy Asian Peanut Beef Noodles For Two Recipes

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ASIAN PEANUT BEEF & NOODLES



Asian Peanut Beef & Noodles image

Make and share this Asian Peanut Beef & Noodles recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 lb spaghetti, broken in half, uncooked
1 1/2 cups sugar snap peas
1/2 cup red pepper, strips
1/4 cup Catalina dressing
1/2 lb well-trimmed boneless beef top sirloin steak, cut into thin strips
1 tablespoon peanut butter
1 tablespoon light soy sauce
2 green onions, sliced
1/4 cup chopped dry roasted peanuts

Steps:

  • Cook spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 minute of the spaghetti cooking time.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 minute or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 minute or until sauce thickens.
  • Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

Nutrition Facts : Calories 877.3, Fat 51.8, SaturatedFat 12.1, Cholesterol 76, Sodium 1098.2, Carbohydrate 66.3, Fiber 8.8, Sugar 11.4, Protein 41.3

THAI PEANUT NOODLE AND BEEF SKILLET



Thai Peanut Noodle and Beef Skillet image

Peanut flavored noodle and ground beef skillet - perfect for an Asian cuisine dinner that can be made ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

8 oz uncooked spaghetti
4 medium carrots, thinly sliced (2 cups)
8 oz fresh sugar snap peas
1 can (14 oz) coconut milk (not cream of coconut)
1 tablespoon packed brown sugar
2 to 3 teaspoons Thai red curry paste
1 tablespoon soy sauce
1/2 cup crunchy peanut butter
2 tablespoons lime juice
1 lb lean (at least 80%) ground beef
1 tablespoon grated gingerroot
1/2 teaspoon salt

Steps:

  • In 5- to 6-quart Dutch oven, cook spaghetti as directed on package, adding carrots and peas during last 5 minutes of cooking time. Rinse with cold water; drain and set aside.
  • In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave on High 2 minutes or until hot. Add lime juice; stir with wire whisk until smooth. Set aside.
  • In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in gingerroot and salt; cook 1 minute longer.
  • Stir in reserved spaghetti, vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.

Nutrition Facts : Calories 620, Carbohydrate 51 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 12 g, TransFat 1/2 g

EASY ASIAN BEEF & NOODLES - WW RECIPE



Easy Asian Beef & Noodles - Ww Recipe image

This is delicious. It satisfies my craving for lo-mein. I have made with chicken and shrimp as well, just adjust the ramen noodle flavor to match. From WW cookbook Cooking for Two, it makes a HUGE 10 points serving. I am satisfied with 1/2 a serving.

Provided by KelBel

Categories     Asian

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 (8 ounce) rib eye steaks
2 teaspoons dark sesame oil, divided
1 cup sliced green onion (1 inch slices)
2 cups packaged cabbage and carrot coleslaw mix
2 (2 7/8 ounce) packages beef-flavor ramen noodles
1 1/2 cups water
1 tablespoon low sodium soy sauce

Steps:

  • Trim fat from steak; cut steak diagonally across grain into thin slice.
  • Heat 1 Tsp oil in a large nonstick skillet over medium high heat.
  • Add steak and green onions; stir fry 1 minute.
  • Remove steak mixture from skillet; keep warm.
  • Heat remaining 1 Tsp oil in skillet over medium high heat.
  • Add slaw; stir fry for 30 seconds.
  • Remove slaw from skillet and keep warm.
  • Remove noodles from packages; reserve 1 seasoning packet for another use.
  • Add water and remaining seasoning packet to skillet; bring to a boil.
  • Break noodles in half; add noodles to water mixture.
  • Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently.
  • Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

BEEF AND NOODLES IN THAI PEANUT SAUCE



Beef and Noodles in Thai Peanut Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

8 ounces somen or soba noodles or whole-wheat spaghetti
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger
2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 1/4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch-thick strips
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped scallions (white and green parts)

Steps:

  • Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
  • Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
  • Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

BEEF PAD THAI WITH PEANUT SAUCE & ASIAN NOODLES



Beef Pad Thai With Peanut Sauce & Asian Noodles image

I took two different recipes here & combined them. However - some of both of these recipes ingredients didn't quite give enough flavor to the dish. Thus, I have experimented with some flavors I believe work very nicely here and the result is quite good indeed. My husband, (who is a very picky eater by the way), couldn't get enough.

Provided by stephanierndos

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 cup dry roasted peanuts
1/3 cup water
1 garlic clove, minced
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes (more or less to taste)
2 tablespoons asian fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
1/2 teaspoon tahini paste
1 teaspoon red chili sauce (more or less to taste)
1 teaspoon lime juice
lime zest
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger (you can find this in the oriental section of your grocery store) or 1 teaspoon sliced ginger in a jar (you can find this in the oriental section of your grocery store)
2 garlic cloves, minced
3 -4 tablespoons teriyaki sauce
1 cup cremini mushrooms, sliced or 1 cup shiitake mushroom
1 onion, sliced small onion, into long thin slices work best
1 lb lean beef steak, cut crosswise into 1/4 inch strips (such as sirloin tip or flank)
1/4 cup chopped dry roasted peanuts
1/4 cup chopped scallion (3-4 scallions, white & green parts)
8 ounces soba noodles, noodes or 8 ounces whole-wheat spaghetti

Steps:

  • Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
  • Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
  • Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Nutrition Facts : Calories 987.3, Fat 60.1, SaturatedFat 13.2, Cholesterol 76, Sodium 2945.6, Carbohydrate 71.1, Fiber 8.8, Sugar 13.1, Protein 46.8

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