Best 20 Beef And Noodles Recipes

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Indulge in the hearty goodness of beef and noodles, a classic dish that has been enjoyed for generations. Savor the tender beef, simmered to perfection in a flavorful broth, complemented by the comforting texture of soft noodles. Whether you prefer the simplicity of traditional beef and noodles or crave a more adventurous fusion, this article offers a diverse collection of recipes to satisfy your taste buds. From the classic American beef and noodles to the aromatic Vietnamese pho, each recipe brings a unique twist to this timeless dish. Embark on a culinary journey and discover your new favorite beef and noodle recipe today!

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

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

CREAMY GROUND BEEF AND NOODLES



Creamy Ground Beef and Noodles image

A delicious, creamy ground beef dinner with noodles and corn topped with cheese. This is one of those recipes that if you don't try it, you won't know what you are missing.

Provided by SHERI5

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 8

Number Of Ingredients 10

1 (10 ounce) package egg noodles
2 pounds ground beef
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
1 (8 ounce) package cream cheese
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can whole kernel corn, drained
1 (5 ounce) can evaporated milk
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
  • Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
  • Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.

Nutrition Facts : Calories 600.6 calories, Carbohydrate 40.1 g, Cholesterol 152.5 mg, Fat 33.1 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 16 g, Sodium 701.5 mg, Sugar 4.9 g

ASIAN BEEF AND NOODLES



Asian Beef and Noodles image

Asian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients-all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. -Laura Stenberg, Wyoming, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 546mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

QUICK BEEF AND NOODLES



Quick Beef and Noodles image

My family loves stroganoff, and this beef and noodles dish is my lightened-up version. Using meat from the deli saves the hours spent cooking a beef roast. I serve this with a salad for a great, homestyle meal. —Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2-1/2 cups uncooked yolk-free noodles
1/3 cup sliced fresh mushrooms
1/3 cup chopped onion
1 tablespoon olive oil
1-1/4 cups reduced-sodium beef broth
6 ounces deli roast beef, cubed
1/8 teaspoon pepper
OPTIONAL: sour cream and chopped fresh parsley

Steps:

  • Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.

Nutrition Facts : Calories 375 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

BEEF AND NOODLES



Beef and Noodles image

I was looking for a recipe for beef and noodles that didn't use any sort of condensed soup. I found one at Better Homes & Gardens and made a few changes to come up with this. I use Homemade Noodles (recipe 27344) for the noodles, and they absorb a lot of liquid so this is pretty thick - if you like it thinner, adjust accordingly (I've not tried this with purchased noodles but they may make a difference as well).

Provided by flower7

Categories     One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon cooking oil
1 1/2 lbs beef stew meat, cubed
1/4 cup all-purpose flour
3/4 cup chopped onion
3 garlic cloves, minced
4 1/2 cups beef broth or 4 1/2 cups vegetable broth
1 cup red wine
1 1/2 teaspoons dried marjoram
1/4 teaspoon black pepper
16 ounces homestyle egg noodles

Steps:

  • Add oil to a large dutch oven over medium heat.
  • Sprinkle the flour over the meat and toss to evenly coat cubes with flour.
  • Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
  • In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot.
  • Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
  • When meat is tender, remove with a slotted spoon and set aside to cool briefly.
  • In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low.
  • Shred beef and add back to pot with noodles.
  • Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).

BEEF AND NOODLES ROMANOFF



Beef and Noodles Romanoff image

Dinner ready in 25 minutes! Enjoy this ground beef and egg noodles skillet - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

3 cups uncooked wide egg noodles (6 oz)
1 lb lean (at least 80%) ground beef
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup milk
1 container (16 oz) reduced-fat sour cream (about 2 cups)
3 tablespoons chopped fresh parsley
2 teaspoons poppy seed

Steps:

  • Cook noodles as directed on package; drain and cover to keep warm.
  • Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 minutes, stirring frequently; drain. Stir in garlic. Reduce heat to medium; cook 1 to 2 minutes, stirring occasionally, until beef is thoroughly cooked.
  • Reduce heat to medium-low. Stir in cheese and milk. Cook 5 to 6 minutes, stirring frequently, until mixture is thoroughly heated. Stir in sour cream, cooked noodles, parsley and poppy seed. Cook 1 to 2 minutes, stirring frequently, until mixture is thoroughly heated.

Nutrition Facts : Calories 550, Carbohydrate 35 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 1 g, Protein 32 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 1 1/2 g

SIMPLE BEEF TIPS AND NOODLES



Simple Beef Tips and Noodles image

This is one of my family favorites; it's a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker.

Provided by Dennis Errichiello

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
1 pound cubed beef stew meat
1 large onion, diced
2 cloves garlic, minced
1 (8 ounce) package sliced button mushrooms
1 (32 ounce) carton beef stock
salt to taste
ground black pepper to taste
1 (8 ounce) package wide egg noodles
3 tablespoons cornstarch
½ cup cold water

Steps:

  • Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
  • Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
  • Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
  • Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
  • While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
  • Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 54.8 g, Cholesterol 106.8 mg, Fat 17.1 g, Fiber 3.7 g, Protein 35 g, SaturatedFat 4.4 g, Sodium 150.8 mg, Sugar 6.5 g

VIETNAMESE LEMONGRASS BEEF AND NOODLES



Vietnamese Lemongrass Beef and Noodles image

This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.

Provided by MommyFromSeattle

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h25m

Yield 4

Number Of Ingredients 16

1 (8 ounce) package rice vermicelli noodles
⅓ cup minced lemongrass
2 tablespoons soy-based liquid seasoning (such as Maggi®)
1 tablespoon dry sherry
1 tablespoon brown sugar
3 cloves garlic, minced
1 pound flank steak, thinly sliced
2 tablespoons warm water, or more as needed
2 tablespoons white sugar
½ medium lemon, juiced
¼ cup fish sauce
2 fresh red Thai chile peppers, minced
2 cloves garlic, finely minced
1 bunch Thai basil leaves, chopped, or to taste
1 bunch cilantro, chopped, or to taste
1 cup fresh bean sprouts, or to taste

Steps:

  • Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
  • Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
  • Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
  • Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.3 g, Cholesterol 35.6 mg, Fat 9.8 g, Fiber 3.7 g, Protein 24.7 g, SaturatedFat 3.7 g, Sodium 1214.8 mg, Sugar 13 g

MONGOLIAN BEEF AND NOODLES



Mongolian Beef and Noodles image

No need to call for delivery - steak, noodles, veggies and a skillet is all you need to make this Chinese take-out classic at home.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 15

12 oz flank steak
1/3 cup soy sauce
3 tablespoons packed brown sugar
1 tablespoon grated fresh gingerroot
2 teaspoons toasted sesame oil
2 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 cup carrots, cut into matchsticks
3 green onions, cut into 1-inch long slices on the diagonal
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon cornstarch
1 tablespoon water
10 oz uncooked wide rice noodles, cooked as directed on package
3 tablespoons thinly sliced green onions

Steps:

  • Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
  • In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
  • Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
  • Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.

Nutrition Facts : Calories 530, Carbohydrate 77 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 12 g, TransFat 0 g

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.

BEEF PAPRIKA AND NOODLES



Beef Paprika and Noodles image

Delicious beef casserole with a sweet red onion sauce served over noodles. This dish is even better warmed over the next day. It travels well.

Provided by Lydia

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 2h25m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pounds round steak, cut into bite-size pieces
2 cups water, or more as needed
2 cups ketchup
1 cup sliced onion
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons paprika
2 tablespoons dry mustard
2 cloves garlic, chopped
salt and ground black pepper to taste
1 (16 ounce) package egg noodles

Steps:

  • Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
  • Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
  • 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.
  • Ladle beef mixture over noodles to serve.

Nutrition Facts : Calories 663.7 calories, Carbohydrate 88.6 g, Cholesterol 143.3 mg, Fat 14.5 g, Fiber 4.1 g, Protein 45.8 g, SaturatedFat 3.4 g, Sodium 1065 mg, Sugar 30.7 g

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES



Beef with Broccoli Teriyaki and Ramen Noodles image

Using convenient ramen noodles and slicing the steak very thinly make this a fast recipe for busy families. To keep the steak juicy, be careful not to overcook it.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Two 3-ounce packages ramen noodles
1 pound skirt steak
1/4 cup chicken broth
3 tablespoons teriyaki sauce, such as Kikkoman
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
5 tablespoons plus 1 teaspoon vegetable oil
4 cups broccoli florets (from 2 to 3 heads)
1 tablespoon finely chopped ginger (about one 1/2-inch piece)
2 cloves garlic, minced (about 1 tablespoon)
4 scallions, thinly sliced, plus more for garnish, optional
Toasted sesame seeds, for garnish

Steps:

  • Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
  • Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
  • Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
  • Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
  • Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
  • Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
  • Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

SAUCY GROUND BEEF AND NOODLES



Saucy Ground Beef and Noodles image

Got ground beef? Create a family-pleasing dinner in less than 30 minutes using what's in your cupboard.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 medium bell pepper, chopped (1 cup)
3 cups uncooked extra-wide egg noodles (5 oz)
2 1/2 cups water
1/2 teaspoon Italian seasoning
1 jar (25.5 oz) Muir Glen™ tomato basil pasta sauce or marinara sauce
1 jar (4.5 oz) sliced mushrooms, drained

Steps:

  • In 4-quart Dutch oven, cook beef, onion and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 10 to 12 minutes or until noodles are tender.

Nutrition Facts : Calories 550, Carbohydrate 62 g, Cholesterol 95 mg, Fat 2, Fiber 5 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 21 g, TransFat 1 g

BEEF AND SNOW PEAS WITH PANFRIED NOODLES



Beef and Snow Peas with Panfried Noodles image

Provided by Ruth Cousineau

Categories     Beef     Stir-Fry     Kid-Friendly     Quick & Easy     Dinner     Meat     Steak     Pea     Potluck     Noodle     Soy Sauce     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

1 (9-ounces) package fresh Chinese-style noodles (or 8 ounces dried noodles)
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/2 teaspoon sugar
2 teaspoons cornstarch
1/2 cup water
5 1/2 tablespoons vegetable oil, divided
1/2 pound snow peas, trimmed
3 scallions, finely chopped
2 tablespoons minced peeled ginger
1 pound flank steak, thinly sliced across the grain

Steps:

  • Cook noodles according to package directions, then drain in a colander.
  • Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
  • Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
  • Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
  • Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.

CHINESE BRAISED BEEF AND NOODLES



Chinese Braised Beef and Noodles image

Make and share this Chinese Braised Beef and Noodles recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 lb egg noodles
1 lb lean beef
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ginger, grated
1/4 teaspoon five-spice powder
2 1/2 tablespoons oil
1/2 cup soy sauce
1/2 cup duck broth or 1/2 cup chicken broth
2 teaspoons cornstarch
4 teaspoons water
6 green onions, sliced

Steps:

  • Cook the noodles in salted boiling water just until tender; drain, and rinse under cold water.
  • Cut the beef into very thin slices.
  • Mix together the garlic, salt, ginger, and five-spice powder, and add the mixture to the beef; mix.
  • Heat the oil and saute the beef over high heat for 2 minutes.
  • Mix together the soy sauce and broth, and add it to the beef; bring to a boil.
  • Mix the cornstarch with the remaining 4 tsp water, stir into the beef and cook until smooth and thick.
  • Add noodles, mix well and heat thoroughly.
  • Add the green onions, and stir for another minute.
  • Serve immediately.

SPICY ASIAN BEEF AND NOODLES



Spicy Asian Beef and Noodles image

This recipe is from the National Cattlemen's Beef Association (Tip: If sugar-snap peas are not available, fresh pea pods may be substituted.)

Provided by Ishi3179

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb beef round tip steak, cut 1/8 to 1/4 inch thick
4 ounces uncooked vermicelli or 4 ounces thin spaghetti
3 tablespoons water
1 (8 ounce) package fresh sugar snap peas
1 cup packaged fresh matchstick-style shredded carrot
2/3 cup prepared stir-fry sauce, such as sesame-ginger flavor
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook vermicelli according to package directions; drain.
  • Keep warm.
  • Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
  • Heat water in large nonstick skillet over medium-high heat until hot.
  • Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
  • Remove from skillet.
  • Heat same skillet over medium-high heat until hot.
  • Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
  • (Do not overcook.) Remove from skillet.
  • Repeat with remaining beef.
  • Combine stir-fry sauce and red pepper in same skillet.
  • Return all beef and vegetables to skillet; heat through.
  • Toss with vermicelli.

MUSHROOM BEEF AND NOODLES



Mushroom Beef and Noodles image

I've prepared this flavorful beef dish many times for family and friends. I've also shared the easy six-ingredient recipe with lots of cooks, and everyone thinks it's great. —Virgil Killman, Mascoutah, Illinois

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 6-8 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
1 can (10-3/4 ounces) condensed French onion soup, undiluted
1/4 cup seasoned bread crumbs
2 pounds beef stew meat, cut into 1/2-inch cubes
1 package (12 ounces) wide egg noodles

Steps:

  • In a 3-qt. slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Cook noodles according to package directions; drain. Serve with beef mixture.

Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 985mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

SPANISH NOODLES AND GROUND BEEF



Spanish Noodles and Ground Beef image

Bacon adds flavor to this comforting stovetop supper my mom frequently made when we were growing up. Now I prepare it for my family. -Kelli Jones, Peris, California.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound lean ground beef (90% lean)
1/4 cup chopped green pepper
2 tablespoons chopped onion
1-1/2 cups uncooked medium egg noodles
3/4 cup canned diced tomatoes
1/2 cup water
2 tablespoons chili sauce
1/4 teaspoon salt
Dash pepper
2 bacon strips, cooked and crumbled

Steps:

  • In a large skillet, cook and crumble beef with green pepper and onion over medium-high heat until no longer pink, 4-6 minutes. Stir in all remaining ingredients except bacon; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring occasionally. Top with bacon.

Nutrition Facts : Calories 371 calories, Fat 14g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 887mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

HEARTY BEEF AND NOODLES



Hearty Beef and Noodles image

This is a longtime family favorite, and my kids always asked to bring home friends on nights we served it. Now my oldest son is in the Army and has had his wife call home for the recipe. Here's hefty "man food" at its easy best! -Sylvia Streu, Norman, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds beef top sirloin steak, cut into 1/2-inch strips
2 teaspoons olive oil
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup water
1 cup half-and-half cream
1/3 cup brewed coffee
2 envelopes brown gravy mix
5 cups uncooked egg noodles
1 cup sour cream
1/2 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer., Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally., Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef.

Nutrition Facts : Calories 498 calories, Fat 23g fat (11g saturated fat), Cholesterol 138mg cholesterol, Sodium 1168mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

COCONUT AND BEEF CURRY WITH NOODLES



Coconut and Beef Curry with Noodles image

Just a spoonful of Thai curry paste transforms everyday ingredients such as beef and pasta into one aromatic at-home dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pound beef sirloin, cut into thin 2-inch-long strips
1 red onion, halved and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
1 tablespoon Thai red curry paste
1 can (14 ounces) coconut milk
1 cup packed fresh basil leaves
1 tablespoon fresh lemon juice
8 ounces angel-hair pasta

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to a plate (meat will cook more later), and repeat with remaining tablespoon oil and remaining beef. Setbeef aside, reserving skillet.
  • Add onion, bell peppers, and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, scraping bottom of skillet, 1 minute.
  • Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice, and season curry with salt and pepper.
  • Add pasta to boiling water, and cook until al dente, according to package instructions; drain. Servebeef curry over pasta.

Tips:

  • Choose the right cut of beef: Look for a cut that is well-marbled with fat, such as chuck roast, rump roast, or brisket. These cuts will become tender and flavorful when cooked slowly.
  • Brown the beef before cooking: Browning the beef in a hot pan before adding it to the slow cooker helps to develop its flavor and create a richer sauce.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your beef and noodles recipe. Carrots, celery, onions, and potatoes are all classic choices, but you can also add in other vegetables like green beans, corn, or mushrooms.
  • Season the dish to taste: Be sure to season the beef and noodles with salt, pepper, and other herbs and spices to taste. This will help to enhance the flavor of the dish.
  • Cook the beef and noodles on low for at least 8 hours: This will allow the beef to become very tender and the noodles to cook through.

Conclusion:

Beef and noodles is a classic comfort food that is easy to make and always a hit with the family. With so many different variations to choose from, there's sure to be a beef and noodles recipe that everyone will love. So next time you're looking for a hearty and satisfying meal, give beef and noodles a try.

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