THAI BEEF & BROCCOLI NOODLE BOWL
This easy Thai beef stir-fry with coconut milk, honey and fish sauce served over rice noodles is packed with flavour, and ready in 30 minutes
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
- Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
- Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.
Nutrition Facts : Calories 706 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
THAI BEEF NOODLE BOWL
Make the evening one to remember with our Thai Beef Noodle Bowl recipe. Plus, our Healthy Living Thai Beef Noodle Bowl is low in calories, fat and sodium!
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Toss meat with flour; set aside.
- Heat dressing in Dutch oven sprayed with cooking spray on medium heat. Add ginger, garlic and crushed pepper; cook 4 to 5 min. or until ginger and garlic are tender, stirring frequently. Add meat; cook 8 to 10 min. or until evenly browned, stirring occasionally.
- Add beef broth; cook 2 min., stirring constantly to scrape browned bits from bottom of pan. Stir in gravy; cover. Simmer on medium-low heat 2 hours or until meat is tender, stirring occasionally. Add remaining ingredients; mix well.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 1 g, Protein 22 g
EAST MEETS WEST THAI CARAMEL BEEF NOODLE BOWL
I call this my East meets West fusion sauce because it has American and Asian flavors fused together with an butter technique that leaves the sauce glossy and shiny. This has serious flavors and textures. It's sweet, salty, sour, & savory. I could eat it everyday.
Provided by barbara lentz
Categories Beef
Time 30m
Number Of Ingredients 21
Steps:
- 1. For the steak Mix the egg whites, cornstarch and salt together. Cut the steak across the grain into 1 inch sliced. Place in the egg white mixture use your hand and cover the steak well. Set aside.
- 2. Cook the noodles according to package directions and drain.
- 3. Mix all the ingredients for the sauce except the butter. Add to saucepan and bring to a boil. Reduce to a simmer to let it reduce and become syrupy coating the back of the spoon. Whisk the butter in one pat at a time until each one melts. Simmer about 5 more minutes.
- 4. In a skillet add the oil. Get the oil hot and add the steak strips cooking about 1 minute one each side. Remove from the pan and set aside.
- 5. Add the shallots to the oil. Cook 1 minute. Add the bok choy and cook 1 minute. Add the bean sprouts. Add the steak back to the pan. Pour the sauce over the steak and veggies. Cook 1 minute. Stir in the Thai basil. Serve over the noodles garnished with the cilantro chives and peanuts Squeeze a lime wedge over top.
THAI ROASTED BEEF NOODLE BOWL
This is my take on a classic Thai noodle bowl. I have reduced some of the more caloric elements and added more vegetables for my taste. I have included steps to pre-cooking the beef so that it gets a very flavorful stock and tender meat. If this step will take too long for you, you can use a marinated beef instead.
Provided by David Hawkins
Categories Meat
Time 2h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Seperate the green sections from the white sections of the green onions (scallions).
- Prepare the aromatics by dicing the scallion whites, and finely slice garlic cloves, and grind the peppercorns in a pestle.
- Slice the green onion ends into rings and reserve for final garnish.
- Salt and pepper the beef all around.
- Preheat grill with 2 burners on direct heat, one burner no fire. Heat the Dutch oven over one of the active high heat burners and put oil in until it is shimmering.
- Place the beef over the second direct heat burner or sear module and sear on all sides while dutch oven is heating up.
- Add and saute the peppercorns, scallion whites, and garlic in oil for about 1 minute, and then move the dutch oven to the non direct heat area of the grill.
- Add the beef to the Dutch Oven with about 1 inch of beef stock in the bottom of the pot. Let grill temperature reduce down to about 275 or 300 degrees by bringing grill burners down to about medium or medium high.
- Add beef broth to the dutch oven, along with the coriander, and soy sauce. Bring to a boil, then simmer for 2 hours. Add water or beef broth 1 cup at a time about every 15 minutes to ensure you still have about 16 oz of stock when simmering is complete.
- When simmer time is about 20 minutes from complete, julienne the carrots, cucumber, and slice the jalapeno into rings, quarter the limes.
- Roughly chop the cilantro and basil.
- In the last 10 minutes of cooking, remove the beef and let it stand on a glass dish for 10 minutes.
- Slice beef into 1/4 inch thick slices and add back to the dutch oven, along with any juices that came out of the meat onto your cutting board.
- Prepare the rice noodles according to the package directions. Typically this is done by adding the noodles to hot water and let soak for about 3 minutes.
- Add the 2 oz servings of noodles to each bowl.
- Arrange all the vegetables in the bowl keeping each vegetable type separate for the typical Thai presentation style, laying on top of the noodles.
- Add a few slices of the beef to each bowl.
- Using a ladle, pour stock over the entire mixture in each bowl, just so that all the noodles are covered, and about half the depth of the vegetables laying on top.
- Top with the remaining green onions, and garnish with the limes.
- Serve while the broth is still steaming and enjoy!
Nutrition Facts : Calories 531.1, Fat 5.4, SaturatedFat 0.7, Sodium 1089.1, Carbohydrate 102.9, Fiber 15, Sugar 6.4, Protein 21.4
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