Best Peppered Beef With Shanghai Noodles Recipes

SPICY SHANGHAI BEEF

Steps:

• Heat wok to 375°F and then add oil (always heat wok first).
• Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
• Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
• In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
• Stir broth mixture into beef/onion mixture.
• Cover and reduce heat.
• Simmer for 10-15 minutes.
• Dissolve cornstarch in remaining 1/4 cup of chicken broth.
• Stir cornstarch mixture into wok.
• Cook until sauce thickens.
• Add bamboo shoots and water chestnuts.
• Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
• Garnish with scallions, if desired.

SHANGHAI STYLE NOODLES WITH SPICY MEAT SAUCE

Steps:

• Heat oil in a large skillet or wok.
• Add garlic, ginger root, and pepper flakes and saute about 5 seconds.
• Add onions and stir fry until translucent, about 5 minutes.
• Stir in ground meat, breaking it up with a spoon or spatula.
• Cook until meat has lost pink color.
• Combine 1/2 cup chicken broth, hoisin sauce, soy sauce and sherry.
• Stir into meat mixture.
• Cover, reduce heat and simmer 10 minutes, stirring once or twice.
• Meanwhile, dissolve the cornstarch in the remaining 1/2 cup of chicken broth.
• Slowly stir into meat mixture and cook and stir until sauce thickens.
• In a big bowl, toss warm cooked vermicelli with sesame oil.
• Pour sauce over top and toss gently to combine.
• Sprinkle with sliced green onions.

TINGLY SZECHUAN PEPPER BEEF NOODLES

Steps:

• Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
• While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
• Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
• Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).