il over high heat; stir-fry beef in 2-3 batches, until
Stir-fry beef in oil.
When done (approximately 3 minutes), then add cornstarch; chop scallions.
Add onions, soy sauce, bouillon and rice to beef in a deep fryer or wok; sprinkle with pepper (water chestnuts optional).
Turn on low heat and cover. Simmer for 20 minutes, stirring frequently.
Heat about 2 tablespoons of sesame oil and begin to fry beef. Add 3 tablespoons of hoisin sauce, 1/2 cup teriyaki sauce, 1/2 cup soy sauce and hot oil to taste.
Boil Ramen noodles as directed, including seasoning packs.
When soft, add noodle and soup to beef mixture in wok.
Hot, spicy beef noodles hot pot.
Serve in bowls. Serves 3 to 4.
Brown the beef in the oil for apprx 5 minutes.
Add remaining ingredients, stir well and simmer for 10 minutes.
Serve over noodles or rice.
inger, & onion powder.
Add beef and toss. Put into quart
natural gravy).
PREPARE Beef Strips (you shouldn't have
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
Combine beef, cornstarch and 1 tbsp fish
n a medium bowl. Add beef and toss to coat in
swirl to coat wok. Stir-fry beef, in batches, for 1 min
ores from lychees.
Slice beef thinly. Prepare marinade and marinate
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.
n a medium bowl. Add beef and toss to coat. Allow
Heat half the oil in a wok on high heat. Stir-fry beef in two batches, 1-2 mins each. Transfer to a bowl.
Heat remaining oil in wok on medium heat. Stir-fry onion, garlic and ginger 2-3 mins until golden. Add mushrooms and corn, stir-fry 1-2 mins until corn is almost tender.
Return beef to wok with peas, sauces and sugar. Bring to a boil and stir-fry 1-2 mins, to heat through. Serve with rice or noodles, if desired.
Heat 1 tbsp oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Set beef aside.
Add remaining oil to wok. Stir-fry garlic and broccolini until just tender.
Return beef to wok along with mushrooms, spinach, stock and oyster sauce. Stir-fry until spinach is just wilted. Serve.
Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry cabbage and chives until cabbage is wilted. Remove from wok and cover to keep warm.
Add 1 tbsp oil to wok. Stir-fry beef, in batches, until browned. Remove from wok.
Add remaining oil to wok. Stir-fry onion until softened. Add garlic, ginger, five-spice powder, mushrooms and pepper. Stir-fry until vegetables are tender. Return beef to wok with along with hoisin sauce, soy sauce and vinegar. Stir-fry until hot and season to taste. Serve cabbage mixture with stir-fry.
Stir-fry sesame seeds in wok for 1 min, or until golden. Remove from wok and set aside.
Heat half the oil in wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion, ginger and garlic until onion has softened. Add pepper and corn; stir-fry for 2 mins, or until pepper is just tender.
Return beef to wok with noodles, honey, teriyaki sauce and mirin. Stir-fry until heated through. Serve sprinkled with sesame seeds.
Heat a wok or large frying pan over high heat. Stir-fry beef, in batches, for 1-2 mins, or until browned. Remove from wok. Add vegetables and noodles and stir-fry for 3-4 mins, or until heated through. Return beef to pan along with sauce and stir-fry for 1-2 mins, or until heated. Add 2 onions. Serve topped with remaining onion.
Combine beef and black bean sauce in a medium bowl, stirring to coat. Refrigerate for 10 mins.
Place noodles in a bowl of hot water. Separate with a fork. Drain well; keep warm.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins each batch, until well browned. Remove from skillet.
Add onion and bok choy to wok; stir-fry for 1-2 mins. Return beef to wok with pepper and chili sauce. Reduce heat; stir-fry for 1-2 mins. Add noodles; stir-fry until heated through.
Heat half the oil in a wok or large skillet over high heat. Stir-fry beef in 2 batches for 1-2 mins, until browned. Set aside.
Heat remaining oil in same wok on high. Stir-fry onion and ginger for 1 min. Add remaining vegetables and stir-fry for 2-3 mins, until tender.
Return beef to wok with sauces and peanuts. Stir-fry for 1-2 mins, until heated through. Serve on a bed of hokkein noodles.