Best 8 Asian Beef And Noodle Toss Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the vibrant streets of Asia with our delectable Asian Beef and Noodle Toss. This irresistible dish tantalizes the taste buds with a symphony of flavors, textures, and aromas. Succulent beef strips, tender-crisp vegetables, and springy noodles are harmoniously tossed in a savory sauce, creating a delightful dance of flavors.

Our collection of recipes caters to a range of preferences and dietary requirements, ensuring that everyone can savor this Asian delight. From the classic stir-fried beef and noodles to a lighter version made with rice noodles and a flavorful vegetarian option, we have something for every palate. Each recipe is carefully crafted to capture the authentic essence of Asian cuisine, while offering a unique twist that elevates the dish to new heights.

Whether you're a seasoned home cook or a culinary novice, our Asian Beef and Noodle Toss recipes will guide you effortlessly through the cooking process. With step-by-step instructions and helpful tips, you'll be able to recreate this restaurant-quality dish in the comfort of your own kitchen. So, prepare to be amazed as you delve into the world of Asian flavors with our tantalizing Asian Beef and Noodle Toss recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE BEEF AND BROCCOLI NOODLES



Chinese Beef and Broccoli Noodles image

Everybody's favourite Chinese Beef and Broccoli - with noodles! I make this in a large skillet because it serves 4 so there's too much for a wok. If you scale it down to serve 2 (use scaler by hovering over Servings), you can make this in a wok. See notes for how to make this with CHARLIE, my all purpose stir fry sauce. Recipe VIDEO below.

Provided by Nagi

Time 20m

Number Of Ingredients 17

350 - 400 g / 12 - 14 oz beef rump or fillet (, thinly sliced (or other quick cooking cut of beef))
1 1/2 tbsp peanut or vegetable oil
2 garlic cloves (, finely chopped)
1/2 onion (, finely sliced)
1 large head broccoli (, broken into small florets)
400 - 450g / 14 - 15 oz egg noodles ((hokkien, lo mein, singapore - from the fridge) (Note 1))
1/2 cup / 125 ml water
1 tbsp cornflour / cornstarch
2 tbsp dark soy sauce ((Note 2))
1 1/2 tbsp light soy sauce ((Note 2))
1 1/2 tbsp Chinese cooking wine/Shoasing wine ((Note 3))
1 tsp white sugar ((omit if using Mirin))
1/8 tsp Chinese five spice powder ((not critical))
1/2 tsp sesame oil (not critical)
1/4 tsp pepper (white or black)
Sesame seeds
Chopped shallots / green onions / scallions

Steps:

  • Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
  • Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
  • Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don't have the noodles in the water for more than 1 minute).

Nutrition Facts : ServingSize 328 g, Calories 493 kcal

QUICK ASIAN BEEF RAMEN NOODLES



Quick Asian Beef Ramen Noodles image

Recipe video above. A great quick ramen noodle recipe that requires very little prep. The trick here is to caramelise the beef well - makes all the difference! TIP: Don't cook the ramen noodles any longer than it says to on the packet! So basically, this HAS to be a super quick recipe :) Now available: Chicken and vegetable version!

Provided by Nagi

Categories     Mains

Time 15m

Number Of Ingredients 14

2 packets ramen or other instant noodles (, discard seasoning (Note 1))
1 tsp oil
2 tsp sesame oil ((or more oil) (Note 2))
2 garlic cloves (, minced)
1/2 onion (, sliced)
200g / 7oz beef mince ((ground beef) (Note 3))
1 1/4 cups (315 ml) water, plus more as needed
Big handful bean sprouts
1 tbsp dark soy sauce ((Note 4))
1 tbsp Oyster sauce ((or Hoisin, Note 5))
2 tsp Hoisin sauce ((or more Oyster sauce))
1 tbsp mirin ((Note 6))
Finely sliced green onion / shallots
Sesame seeds

Steps:

  • Mix Sauce.
  • Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
  • Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
  • Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
  • Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
  • Leave for 45 seconds then turn.
  • Leave for 30 seconds, then untangle the noodles, then toss through the beef.
  • Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
  • Serve immediately, garnished with green onions and sesame seeds.

Nutrition Facts : Calories 626 kcal, Carbohydrate 58 g, Protein 20 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1200 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

BEEF CHOW FUN



Beef Chow Fun image

Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.

Provided by Bill

Categories     Noodles and Pasta

Time 1h5m

Number Of Ingredients 16

8 oz. flank steak ((225g, sliced into 1/8 thick pieces))
1/4 teaspoon baking soda ((optional))
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon vegetable oil
12 oz. fresh wide rice noodles
3 tablespoons vegetable oil
4 scallions
3 thin slices ginger
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oil
2 teaspoons dark soy sauce
2 tablespoons regular soy sauce
1/8 teaspoon sugar
salt and white pepper ((to taste))
4 to 6 ounces fresh mung bean sprouts

Steps:

  • Combine the beef and marinade ingredients and marinate for about 1 hour.
  • Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
  • Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
  • Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
  • Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
  • Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!

Nutrition Facts : Calories 615 kcal, Carbohydrate 51 g, Protein 31 g, Fat 30 g, SaturatedFat 21 g, Cholesterol 68 mg, Sodium 1978 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BEEF LO MEIN



Beef Lo Mein image

This home-cooked Beef Lo Mein recipe tastes just like what you'd get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It's also easy to make. If you love lo mein, it's a must-try recipe!

Provided by Bill

Categories     Noodles and Pasta

Time 45m

Number Of Ingredients 24

12 ounces flank steak
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon vegetable oil
1/4 teaspoon baking soda
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon salt ((or to taste))
1/4 teaspoon sugar
1/4 teaspoon white pepper
1 pound fresh lo mein noodles
1 clove garlic ((minced))
1 carrot ((medium carrot, julienned))
1/2 red bell pepper ((julienned))
1/2 cup mushrooms ((sliced))
1/2 cup bamboo shoots ((strips or sliced))
2 cups Napa cabbage ((shredded))
2/3 cup snow peas
2 cups mung bean sprouts
2 tablespoons vegetable oil ((divided))
1 tablespoon Shaoxing wine
2 scallions ((julienned, white and green parts separated))

Steps:

  • Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
  • Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
  • If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
  • Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
  • Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
  • Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
  • Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
  • Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
  • Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
  • Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
  • Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!

Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 819 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving

EASY ASIAN BEEF AND NOODLES



Easy Asian Beef and Noodles image

I created this dish on a whim to feed my hungry teenagers. It's since become a dinnertime staple, and now two of my grandchildren make it in their own kitchens. -Judy Batson, Tampa, FL

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 beef top sirloin steak (1 pound), cut into 1/4-inch-thick strips
6 tablespoons reduced-sodium teriyaki sauce, divided
8 ounces uncooked whole grain thin spaghetti
2 tablespoons canola oil, divided
3 cups broccoli coleslaw mix
1 medium onion, halved and thinly sliced
Chopped fresh cilantro, optional

Steps:

  • Toss beef with 2 tablespoons teriyaki sauce. Cook spaghetti according to package directions; drain., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry coleslaw mix and onion until crisp-tender, 3-5 minutes. Add spaghetti and remaining teriyaki sauce; toss and heat through. Stir in beef. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 462 calories, Fat 13g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 546mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 35g protein.

ASIAN BEEF AND NOODLE TOSS



Asian Beef and Noodle Toss image

This was from a brochure from some kind of pro-beef organization... American Cattle Association maybe?

Provided by SashasMommy

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb lean ground beef
2 (3 ounce) packages oriental flavored instant ramen noodles, broken up
2 cups frozen mixed vegetables
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onions
2 cups water

Steps:

  • Heat large non-stick skillet over medium heat until hot.
  • Add ground beef, cook 8 to 10 minutes, breaking into crumbles.
  • Remove from skillet with slotted spoon, season with one packet of seasoning.
  • Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger, and remaining seasoning packet. Bring to a boil.
  • Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally.
  • Return beef to skillet, heat through. Stir in green onion.

ORIENTAL BEEF NOODLE TOSS



Oriental Beef Noodle Toss image

Make and share this Oriental Beef Noodle Toss recipe from Food.com.

Provided by Fluffy

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
2 (3 ounce) packages oriental-flavor instant ramen noodles
2 cups water
2 cups frozen oriental-style vegetables
1/8 teaspoon ground ginger
1 small onion, sliced

Steps:

  • In a large non stick fry pan brown ground beef.
  • Remove and drain in colander.
  • Run under hot water to drain the fat.
  • Sprinkle on one of the seasoning packages; set aside.
  • In the fry fan combine the rest of the ingredients.
  • Break the noodles into several pieces.
  • Bring to a boil.
  • Reduce heat cover and simmer 3 minutes or until noodles are tender.
  • Stir occasionally.
  • Return ground beef to fry pan heat through.
  • Serve.

ASIAN SHRIMP AND NOODLE SALAD



Asian Shrimp and Noodle Salad image

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 14

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

Steps:

  • Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
  • Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
  • In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

Tips:

  • Use a well-seasoned wok. This will help to distribute heat evenly and prevent the beef and noodles from sticking.
  • Make sure the beef is thinly sliced. This will help it to cook quickly and evenly.
  • Use a variety of vegetables. This will add color, flavor, and nutrients to the dish.
  • Don't overcrowd the wok. Cook the beef and vegetables in batches if necessary.
  • Use a high heat setting. This will help to sear the beef and vegetables and create a flavorful sauce.
  • Stir-fry the dish constantly. This will help to prevent the beef and vegetables from burning.
  • Add the noodles last. This will help to prevent them from overcooking.
  • Serve the dish immediately. This is when it is at its best.

Conclusion:

Asian beef and noodle toss is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender beef, flavorful vegetables, and chewy noodles is sure to please everyone at the table. Plus, it's a great way to use up leftover rice noodles or vegetables.

If you're looking for a tasty and versatile dish, give Asian beef and noodle toss a try. You won't be disappointed!

Related Topics