Best All American Barbecued Beef With Noodles Recipes

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BARBECUED BEEF WITH LEMON GRASS AND NOODLES



Barbecued Beef with Lemon Grass and Noodles image

Provided by Food Network

Categories     main-dish

Time 1h1m

Yield 4 to 6 servings

Number Of Ingredients 23

2 garlic cloves
1 tablespoon granulated sugar
3 shallots
1 tablespoon fish sauce (nuoc mam)
1 tablespoon raw sesame seeds
1/4 teaspoon freshly ground black pepper
1 tablespoon Asian sesame oil
2 stalks fresh lemon grass
1 pound boneless top round
1/2 pound rice sticks
1 cup shredded cucumber
2 cups shredded lettuce
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
10 roasted peanuts, coarsely chopped
1 fresh or dried hot red chile, shredded
Cilantro sprigs, for garnish
1 clove garlic
1/2 fresh hot red chile
2 heaping teaspoons granulated sugar
1/4 fresh lime
2 tablespoons fish sauce (nuoc mam)
2 1/2 tablespoons water

Steps:

  • For the marinade, pound the garlic, sugar, and shallots in a mortar into a paste. Add the fish sauce, sesame seeds, black pepper, sesame oil, and lemon grass. (The lower third of the stalk of lemon grass should be sliced thinly, then minced, before adding to the mortar. It's best to mince in a food processor).
  • Slice beef into thin crosswise slices, 1/8-inch thick, place in a bowl and cover with marinade for about 1 hour.
  • Preheat a ridged grill or broiler and place the meat on the hot grill. Cook for 1 minute on each side. Cool to room temperature.
  • Cook the rice sticks in boiling water for about 4 minutes. Drain, rinse, and set aside.
  • To serve, set out 4 to 6 bowls and arrange the food in the following manner:
  • Place some shredded cucumber and lettuce in the bottom of each bowl, then sprinkle on some of the mint and coriander. Distribute the noodles among the bowls. Arrange the meat over the noodles. Sprinkle with more mint and cilantro, plus the chopped peanuts. Add a few pieces of shredded hot pepper on top and decorate with a sprig of cilantro.
  • Serve with a bowl of nuoc cham to sprinkle on top.
  • For Nuoc Cham, peel garlic. Split the chile and remove seeds and membrane. Cut into pieces and put into mortar with garlic and sugar. Pound to a paste. Squeeze the lime juice into the paste and with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.

ALL AMERICAN BEEF TACO



All American Beef Taco image

Make Alton Brown's All-American Beef Taco recipe from Food Network, seasoned with his secret Taco Potion #19, a melange of chili powder, cumin and other spices.

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

3/4 cup peanut oil
12 (6-inch) yellow corn tortillas
Kosher, for seasoning, plus 1 teaspoon for beef
1 medium onion, chopped
16 ounces ground sirloin
2 cloves garlic, minced
1 recipe Taco Potion #19, recipe follows
2/3 cup low-sodium beef broth
6 ounces panela cheese, crumbled
12 pickled jalapeno slices
1 cup shredded iceberg lettuce, optional
1 large tomato, seeded and chopped, optional
1/2 cup fresh cilantro leaves, optional
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Steps:

  • Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
  • Heat the oven to 250 degrees F.
  • Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
  • Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
  • Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
  • Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.
  • Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

BARBECUED BEEF CUBES OVER NOODLES



Barbecued Beef Cubes over Noodles image

Make and share this Barbecued Beef Cubes over Noodles recipe from Food.com.

Provided by Katha

Categories     Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb stewing beef, cut into 1 inch cubes. (or 1 lb sirloin steak cut up)
1 medium onion, chopped
4 small mushrooms, sliced
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon white vinegar
2 tablespoons white sugar
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup ketchup
3 cups cooked no yolk noodles (or regular if desired)
1/4 cup water

Steps:

  • In a large skillet with a lid saute onion in butter or margarine over medium heat.
  • Add meat and mushrooms.
  • Cook until meat is browned.
  • Mix in mustard, Worcestershire sauce, vinegar,garlic powder, pepper and ketchup.
  • Reduce heat, cover and simmer add water if needed, about 1 hr to 1 1/2 hr or until meat is tender.
  • Serve hot over egg noodles.

Nutrition Facts : Calories 384.7, Fat 25, SaturatedFat 10.7, Cholesterol 83.6, Sodium 503.8, Carbohydrate 18.4, Fiber 0.8, Sugar 15.1, Protein 22

BEEF AND NOODLES



Beef and Noodles image

The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.

Provided by Ian Garrett

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons butter
1 large onion, sliced
1 cup beef stock
2 bay leaves
1 pinch dried thyme
salt and ground black pepper to taste
1 cup frozen peas
1 tablespoon cornstarch
4 cups egg noodles

Steps:

  • Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
  • Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 38.7 g, Cholesterol 96.1 mg, Fat 14.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 6.7 g, Sodium 155.8 mg, Sugar 5.1 g

BBQ BEEF BOWL WITH BROWN RICE NOODLES



BBQ Beef Bowl with Brown Rice Noodles image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 4 servings

Number Of Ingredients 28

1 skirt steak
Sunny's Pear and Ginger Marinade, recipe follows
One 8-ounce box brown rice noodles
Quick Pickled Asian Slaw, recipe follows
Miso Carrot Ginger Dressing, recipe follows
Chopped scallions, for garnish
Black and white sesame seeds, for garnish
1 cup pear juice (should be opaque and pulpy, not clear)
1/2 cup soy sauce
1/4 cup honey
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
4 cloves garlic, grated on a rasp
Freshly ground black pepper
1/2 small head green cabbage, thinly sliced
1/2 English cucumber, thinly sliced into half-moons
2 large carrots, cut into thin strips (see Cook's Note)
1/2 cup rice wine vinegar
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon salt
2 medium carrots, chopped
1-inch piece ginger, chopped
1/4 cup rice vinegar
2 tablespoons white miso paste
2 tablespoons vegetable oil or avocado oil
2 teaspoons honey
2 teaspoons toasted sesame oil

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.

All American Barbecued Beef with Noodles Recipes

Barbecue is a quintessential part of American cuisine and remains a popular cooking technique that is synonymous with summer. Grilling, smoking, and roasting are all common methods used when preparing barbecued beef. Typically, beef brisket is the preferred cut of meat, as it is well-marbled and benefits from long, slow cooking times to allow the connective tissues to break down, resulting in tender and juicy meat. This recipe is an all-American classic - barbecued beef with noodles, perfect for any summer get together with friends and family.

Ingredients
  • 1.5 lbs beef brisket
  • 4 tsp smoked paprika
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 2 tsp kosher salt
  • 1/2 cup barbecue sauce
  • 8 oz egg noodles
  • 1 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat your barbecue grill to a medium-high heat.
  2. In a small mixing bowl, combine the smoked paprika, chili powder, garlic powder, onion powder, black pepper, and kosher salt together.
  3. Rub the beef brisket generously with the spice mix, ensuring that the meat is coated evenly.
  4. Place the brisket on the grill and cook for 2-3 hours until the internal temperature of the meat reads 160 degrees F.
  5. During the last 30 minutes of cooking, brush the meat with barbecue sauce to give it a sweet and tangy flavor.
  6. After the brisket finishes cooking, remove it from the grill and let it rest for 10 minutes before slicing the meat against the grain.
  7. In a pot, cook the egg noodles according to the package instructions.
  8. In a separate pan, heat the olive oil and sauté the sliced beef, seasoning with salt and pepper to taste.
  9. Once the noodles are done cooking, strain them and add them to the pan with the sautéed beef.
  10. Toss the noodles and beef together until they are well combined and heated through.
  11. Serve the barbecued beef and noodles immediately, garnished with fresh herbs or green onions.
Conclusion

When it comes to American cuisine, barbecued beef with noodles is a favorite dish that speaks to the summer months. The mix of bold spices with tender and juicy beef served with soft noodles creates a harmonious and comforting dish. As with any meal, the key to success is attention to detail and patience - taking the time to allow the flavors to blend and develop. So, this summer, get out your barbeque grill, and try this All-American Barbecued Beef with Noodles Recipes for a classic meal perfect for any summer occasion.

Valuable Tips for Making All-American Barbecued Beef with Noodles Recipes

Barbecue is a hallmark of American cuisine, with the smoky, charred flavors of grilled meats and vegetables capturing the hearts and palates of diners for generations. In particular, all-American barbecued beef–a deliciously tender and savory dish served with noodles–has become a staple of backyard cookouts, family picnics, and other casual gatherings. But while making a great barbecued beef dish may seem intimidating at first, with the right tools and techniques, anyone can produce a dish that rivals even the best barbecue joints around. In this article, we'll explore some valuable tips and tricks for making all-American barbecued beef with noodles recipes that are sure to impress all your guests. From choosing the right cut of beef to mastering the art of smoking and grilling, we'll cover everything you need to know to create a mouthwatering, memorable dish that will have everyone asking for seconds.
Tip 1: Choose the Right Cut of Beef
The first step in making great barbecued beef is choosing the right cut of meat. While there are many different cuts of beef that can be used for barbecuing, some are more popular than others. Here are a few of the most common cuts of beef used for barbecuing:
  • Ribeye: This cut of beef is well-marbled, which means it contains a lot of fat. This makes it perfect for barbecuing, as the fat keeps the meat moist and tender.
  • Brisket: Another popular cut for barbecuing, brisket is a tough cut of meat that requires slow cooking to break down the connective tissue and become tender.
  • Chuck: Chuck roast is a flavorful and relatively inexpensive cut of meat that works well for barbecuing. It's also versatile–it can be cooked low and slow for tender pulled beef, or grilled quickly for steak-like slices.
When choosing your cut of beef, keep in mind that it's important to look for meat that is well-marbled and has a good ratio of fat to meat. This will help ensure that the meat stays moist and tender throughout the cooking process.
Tip 2: Marinate the Meat
One of the secrets to great barbecued beef is marinating the meat. Marinating not only adds flavor to the meat, but it also helps to tenderize it, making it more succulent and delicious. When marinating beef, it's important to choose a marinade that complements the flavors of the meat. For all-American barbecued beef, a marinade made with ingredients like Worcestershire sauce, soy sauce, garlic, and onion is a great place to start. To marinate the beef, simply whisk together the marinade ingredients in a bowl, then place the beef in a resealable plastic bag and pour the marinade over the beef. Seal the bag and refrigerate for at least 4 hours, or overnight. When you're ready to cook the beef, remove it from the marinade and discard any excess.
Tip 3: Smoke or Grill the Meat
Once you've marinated the beef, it's time to cook it. There are two main methods for cooking barbecued beef: smoking and grilling. Smoking involves cooking the beef slowly over wood chips or charcoal, which imparts a smoky flavor to the meat. To smoke beef, you'll need a smoker, which can be either electric or charcoal. Simply place the beef in the smoker and cook it at a low temperature (around 225°F) for several hours, until it's cooked to your desired level of doneness. Grilling, on the other hand, involves cooking the beef quickly over high heat. To grill barbecued beef, preheat your grill to high heat, then place the beef on the grill and cook it for several minutes on each side, until it's cooked to your desired level of doneness.
Tip 4: Make the Noodles
While the meat is cooking, it's time to prepare the noodles. For all-American barbecued beef with noodles, a simple egg noodle is the perfect accompaniment to the rich, savory flavors of the beef. To make the noodles, bring a large pot of salted water to a boil, then add the noodles and cook them according to the package instructions, until they're tender but still slightly firm. Drain the noodles and toss them with a bit of butter or olive oil to prevent sticking.
Tip 5: Serve and Enjoy!
Once the beef and noodles are cooked, it's time to assemble the dish. Slice the beef into thin strips and serve it over a bed of noodles, garnished with chopped fresh parsley or cilantro. You can also serve the beef with a side of coleslaw or potato salad, as well as your favorite barbecue sauce. With these valuable tips and techniques, you'll be well on your way to creating a delicious all-American barbecued beef with noodles recipe that is sure to impress all your guests. So fire up the grill, prepare the marinade, and get ready to enjoy a mouthwatering dish that's perfect for any occasion!

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