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Full Online Book HomeLearning KitchenAsian - Beef - Japanese Beef And Noodle Big Bowl
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Asian - Beef -  Japanese Beef And Noodle Big Bowl Post by :slinger147 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2626

Click below to download : Asian - Beef - Japanese Beef And Noodle Big Bowl (Format : PDF)

Asian - Beef - Japanese Beef And Noodle Big Bowl

2 large egg whites
1 large egg
8 cups beef broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon grated ginger root
8 ounces beef tenderloin -- cut in 2x1/4" slices
1 1/2 cups (1") sliced green onions
4 cups hot cooked soba or angel hair pasta -- (about 8 oz. uncooked)
2 cups fresh bean sprouts

Beat egg whites and egg at medium speed of a mixer 1 minute; set aside.

Combine the broth, soy, sugar, and ginger in a large saucepan; bring to a boil. Reduce heat; add beef and onion, and simmer 1 minute. Add egg mixture with out stirring; cook for 1 min. Remove from heat, and gently stir. Place 1 cup of noodles in each of 4 large soup bowls, and add 2 cups of beef mixture and 1/2 cup sprouts.

389 cal, 5.4g fat, 28g pro, 55.4 g carb, 1.5g fiber, 90mg chol, 4mg iron, 742mg sod.
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Asian - Beef -  Lao Beef Salad Asian - Beef - Lao Beef Salad

Asian - Beef -  Lao Beef Salad
1 Tablespoon chopped mint 1/4 Cup chopped cilantro 1 Teaspoon chopped basil 4 Lime leaves, very finely chopped 1/2 very small white onion, sliced and chopped 1 stalk of lemon grass, white only, sliced very thin 2 cloves garlic, crushed Fish sauce to taste (start with 1 teaspoon) 2 teaspoons lime juice 1 pound boneless beef chuck Salt/pepper Red pepper to taste Bean sprouts and mint sprigs for garnish Grill chuck until done and slice it into 2 inch long strips. Place all other ingredients except bean sprouts and mint sprigs in a bowl and mix well. Add meat and serve

Asian - Beef -  Gyudon Asian - Beef - Gyudon

Asian - Beef -  Gyudon
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