Hoisinnoodleswithbeefandbroccoli Recipes

HOISIN NOODLES WITH BEEF AND BROCCOLI

Steps:

• 1. Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 2 minutes. Remove with a slotted spoon to a plate. Return the water to a boil and cook the noodles according to package directions.
• 2. Meanwhile, cut the steak in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
• 3. Spray a large non-stick skillet (or wok) with nonstick spray and set over a medium-high heat. Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef.
• 4. Add the bell pepper and onion to the skillet. Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes. Add the ginger and cook, stirring constantly, until fragrant, 1 minute. Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute. Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
• 5. Drain the noodles. Rinse under cold water until cool and drain. Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool. Cover and refrigerate up to 3 days for later use. Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.

STIR-FRY BEEF AND BROCCOLI IN HOISIN SAUCE

Steps:

• 1. How to Make it: In medium bowl, mix beef, soy sauce, garlic and ginger root; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
• 2. In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
• 3. To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, and bag of vegetables; stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender. Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews. Expert Tips To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices. Serve the stir-fry mixture over hot cooked rice or Asian noodles.

HOISIN BEEF NOODLES

Steps:

• In a large skillet, heat oil over high heat; brown beef and garlic, breaking up meat with spoon, about 5 minutes. Spoon off any fat. Add mushrooms and carrots; cook over medium-high heat until mushrooms are tender and liquid is evaporated, about 7 minutes.
• Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil.
• Meanwhile, gently loosen noodles under warm water; drain and add to pan. Whisk cornstarch with 1 tbsp cold water; stir into pan and cook, stirring, until thickened, about 1 minute.
• Serve topped with bean sprouts and green onion.

HOISIN NOODLES WITH BEEF AND BROCCOLI

Steps:

• Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 2 minutes. Remove with a slotted spoon to a plate. Return the water to a boil and cook the noodles according to package directions.
• Meanwhile, cut the steak in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
• Spray a large non-stick skillet (or wok) with nonstick spray and set over a medium-high heat. Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef.
• Add the bell pepper and onion to the skillet. Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes. Add the ginger and cook, stirring constantly, until fragrant, 1 minute. Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute. Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
• Drain the noodles. Rinse under cold water until cool and drain. Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool. Cover and refrigerate up to 3 days for later use. Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.