Best Beef With Garlic Ginger Basil And Udon Noodles Recipes

Hearty Asian Beef Noodle Soup Recipe image

Provided by David Zinczenko and Matt Goulding

Number Of Ingredients 23

1⁄2 Tbsp peanut or canola oil
11⁄2 pounds chuck roast
cut into 1⁄2" chunks
Salt and black pepper to taste
4 cups low-sodium beef stock
6 cups water
1⁄4 cup low-sodium soy sauce
2 medium onions
roughly chopped
4 cloves garlic
peeled 1" piece peeled fresh ginger
sliced into thin coins
4 whole star anise pods
12 oz Japanese udon noodles
rice noodles
or fettuccine
1 head bok choy
leaves chopped into 1" pieces
stems thinly sliced
Sriracha
hoisin
cilantro leaves
and/or fresh basil leaves for serving

Steps:

Heat the oil in a large pot over high heat. Season the beef all over with salt and pepper. Working in batches if necessary, sear the beef on all sides for 3 to 4 minutes, until browned. Transfer to a slow cooker and add the stock, water, soy sauce, onions, garlic, ginger, and star anise. Cook on low for 6 hours, until the beef is very tender. (Or, simmer everything in the pot over a very low flame for 2 to 3 hours.) When the beef is nearly ready, prepare the noodles according to package instructions. Add the bok choy to the soup, and simmer for about 10 minutes, until tender. Season to taste with salt (if it needs any) and plenty of black pepper. Divide the noodles among 8 large bowls. Ladle the broth, along with a generous amount of beef and bok choy, into each bowl. Top with any of the garnishes you like.

Nutrition Facts : Calories 350

Beef Noodle Stir Fry image

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 14

2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
1 tablespoon olive oil
8 ounces beef top sirloin filet, thinly sliced across the grain
8 ounces cremini mushrooms, sliced
6 ounces broccoli florets
2 carrots, diced
1/3 cup reduced sodium soy sauce
3 tablespoons oyster sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, pressed
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

Steps:

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately.