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Full Online Book HomeLearning KitchenAsian - Beef - Easy Asian Beef And Noodles
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Asian - Beef -  Easy Asian Beef And Noodles Post by :lewisrk Category :Learning Kitchen Author :Unknown Date :November 2011 Read :796

Click below to download : Asian - Beef - Easy Asian Beef And Noodles (Format : PDF)

Asian - Beef - Easy Asian Beef And Noodles

1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1-inch) sliced green onions
2 cups prepackaged coleslaw
2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as Campbell's)
1-1/2 cups water
1 tablespoon low-sodium soy sauce

Trim fat from steak; cut diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. Remove slaw from pan; keep warm.

Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated. Yield: 2 servings (serving size: 2 cups).

NUTRITIONAL INFORMATION: CALORIES 489 (23% from fat); FAT 12.5g (sat 3.6g, mono 5g, poly
2.5g); PROTEIN 29g; CARB 68.1g; FIBER 4.9g; CHOL 55mg; IRON 6.3mg; SODIUM 1152mg; CALC 80mg

Recipe Copyright © Cooking Light Magazine
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12 oz. sukiyaki beef 1 med. onion, finely sliced 2 scallions, finely chopped 4 dried shiitake mushrooms 2 cup cooked rice 1/4 cup dashi stock 1/4 cup soy sauce 1/2 tsp. salt 1/4 cup mirin Soak shiitake mushrooms in hot water for 10 minutes, drain. Save water for dashi stock. Cut shiitake into thin strips. Slice beef into bite size. Combine all sauce ingredients in a saucepan and stir well. Cook sauce over medium-high heat to boil, then add onion, mushrooms and beef. When comes to boil again, add scallions and cook 30 seconds. Pour cooked rice in individual bowls and

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1/4 lb. pea pods 3 Tbsp. peanut oil 1 cup chopped onion (1 medium) 1/2 to 1 lb. lean beef, cut into strips 1 Tbsp. curry powder 1/2 tsp. salt 4 cups cooked rice cayenne pepper or crushed red pepper 1/2 cup chopped green onions Snip off ends of pea pods. Heat 2 tablespoons of the oil. Stir-fry pods for 1 minute. Remove and keep warm. Heat remaining oil. Stir-fry onions until lightly browned; stir in beef. Stir-fry over high heat until just cooked. Pour off excess grease. Stir in curry powder and salt. Cook about 3 to 4 minutes until