Time Saving

Traditionally, making pho broth from scratch takes hours on your stove top while you roast the beef bones and then simmer with aromatics, and spices. Of course, you can try to speed up this process in the instant pot (pressure cooker), but you might end up waiting at least 30 minutes just for your device to heat up.

Our easy stove top method takes only 20 minutes to simmer using store bought beef stock or bone broth. You won't believe how flavorful this broth gets. Then, just a couple of minutes to plate up and dinner is served.

In addition, our beef pho recipe is gluten-free just like our Chinese Beef Noodle Soup Recipe. This is especially important if you are trying to heal your gut and boost your immunity around the cold and flu season.

Ingredients and Substitutions

Bone Broth or Stock - There are so many delicious gluten-free beef broths on the market to choose from. This is a huge time saver!  When the weather starts to cool off, we always make a huge batch of our homemade Nourishing Slow Simmered Beef Bone Broth and freeze it.

Not only is bone broth nourishing but it can help heal a leaky gut. The collagen in bone broth can help boost your immunity by improving your gut health. You can choose any of these in this recipe. Please note though, if you choose a bone stock or bone broth without any added sodium, you may need to season a little more with salt or fish sauce to taste.

Fish sauce - We used Red Boat gluten-free fish sauce. If you are not sensitive to gluten, then you can use your favorite brand of fish sauce.

Spices - Whole spices like cinnamon and star anise are traditional in this gluten free pho recipe. Cloves are also another traditional ingredient. We did not add any cloves based on our flavor preference. Of course, you can substitute with dried ground spices. Hint: 5 Spice powder is a good alternative for whole star anise, if you have difficulty finding this ingredient.

Cinnamon and star anise are warming herbs that can benefit your spleen. If you would like to learn more about Traditional Chinese Medicine (TCM), please read our articles Introducing the Five Energies of Food and Feed Your Spleen: Nourish your Body

Aromatics - onions, garlic and ginger are delicious in this recipe. We like fresh but of course you can add dried ground aromatics, if that is what you have on hand.

Gluten-free rice noodles - Pad Thai noodles or a medium rice noodle work great in this recipe. If you do not have a gluten sensitivity, you can exchange with cooked ramen or whatever your little heart desires.  If you are trying to watch your carbs, add in a few zucchini zoodles (noodles).

Beef - Another time saver is having your butcher cut up the beef super thin or buy chipped beef. If this option is not available, sukiyaki beef works great, or you can slice your own beef super thin.

Toppings - This is where you can get creative and use what you have on hand. We love fresh herbs like cilantro, basil, and mint. Sprouted mung beans (bean Sprouts), sliced green onions and chilis are always a huge hit with our family. You can really add anything you like. Other ideas are thin mandolin sliced carrots and spinach.

How to Make Flavorful Broth

You won't believe how flavorful this simple pho broth becomes in just 20 minutes of simmering.

Here are the basic steps…

• Sauté onions, ginger, and garlic on high to get a nice char. Add in brown sugar or sugar alternative to accelerate the charring process.

• Add store bought gluten-free beef broth or homemade bone broth, cinnamon, Star anise and gluten-free fish sauce and simmer for 20 minutes

• Remove aromatics and dried spices. Now you have a rich beef pho broth ready to serve.

Assembly Process

While your pho broth is simmering away, prepare all your additions and toppings.

• Add hot water to rice noodles to soften
• Wash fresh herbs like mint, cilantro, green onions, and basil to add to pho soup.
• Soak and wash bean sprouts well and drain.
• Cut up fresh limes

Order of Operations

Do you like fun interactive meals like our Spicy Sichuan Hot Pot, Simple Spicy Thai Hot Pot or our Middle Eastern Party Feast? We certainly do! Place all your gluten-free pho ingredients out on the table. If you have a portable cook top, you can keep the broth simmering away right at the table. The pho broth must be piping hot so when you pour it over the super thin sliced beef, it cooks the beef.

No portable cooktop? No problem! Just set out all the ingredients on the counter right next to the stovetop. Family and friends can assemble their own Asian pho just the way they like it - buffet style.

• Put rice noodles in a bowl.

• Add chipped beef or super thin sliced beef on top of the noodles.
• Pour your delicious pho beef broth over the noodles.

• Garnish your personal phở bò with all your favorite toppings like bean sprouts, fresh herbs, and chili peppers.
• Stir up so that the hot Vietnamese broth cooks the thin beef and enjoy!

Variations

The best part of this quick and easy gluten free pho is that it is easily customizable to fit your diet needs.

• Want to make it low carb? Try adding zucchini noodles or other spiralized vegetables.
• Vegan changes include using a vegetable broth instead of beef broth. Try adding shiitake mushrooms instead of beef and or firm tofu. There are also many vegan fish sauce alternatives on the market. Ocean's Halo fish sauce is vegan, soy free and gluten free.
• Have leftover Savory Herb Roasted Whole Chicken? Try adding chicken broth and slices of chicken instead of beef and beef stock.
• Add quick cooking greens like spinach and bok choy.

Side dishes

Gluten free Pho Bo is delicious all on its own. However, our Summer Rolls with Chili-Lime Dipping Sauce and Vietnamese Shrimp Vermicelli Salad our some of our favorite starters. If it's the weekend, be sure to start out with a refreshing Tropical Fruit Rambutan Cocktail to get the party started.

Storage

Leftover Pho broth and raw thin slices of beef can be stored separately in a sealed container in the refrigerator for up to 3 days or in the freezer for 2 months. Fresh veggies and herbs and such can be stored in the refrigerator, about 7 days.

However, the cooked rice noodles need to be pitched, if not used within 24 hours. The reason we say this is we had the worst food poisoning in our life ever after eating cooked rice noodles. Who knows if it was the noodles or maybe it was the Hong Kong water?  However, it is better to be safe than sorry.

Frequent Asked Question (FAQ's)

More Delicious Soup Recipes

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Gluten Free Pho Bo (Quick Beef Pho Recipe)

Slurping and sipping on a nourishing bowl of Vietnamese gluten free Phở Bò (beef pho) is almost better than getting a hug from your mom. Topped with loads of fresh herbs, thin sliced beef, bean sprouts and chilis - a delicious way to transition from one season to another.

Course Mains

Cuisine Vietnamese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 bowls

Calories 658kcal

Author HWC Magazine

Equipment

• soup pot

Ingredients

Gluten-Free Pho Broth

• 1 tablespoon oil for frying aromatics
• 1 large onion peeled and sliced
• 1.5 inches ginger (peeled and sliced) fresh or ½ teaspoon dried ground ginger.
• 4 cloves garlic fresh (bashed on counter to release flavor and remove peel) or 2 teaspoons dried ground garlic powder
• 2 tablespoon brown sugar (or to taste-can use sugar substitute of choice if diabetic)
• 8 cups beef broth Can use either beef stock or bone broth. We used our homemade beef broth that was salted to taste. Use a gluten-free stock if sensitive to gluten.
• 5 whole star anise if you cannot find can substitute with 1.5 teaspoons ground 5 spiced powder.
• 3 twills cinnamon or 1.5 teaspoon dried ground ginger
• ⅓ cup fish sauce or to taste. If using a bone broth that has no added salt, increase amount of fish sauce or salt to taste. We used a gluten free fish sauce.

Soup Ingredients

• 250 grams rice noodles (or 1-2 of the rice noodle loops) Gluten free Pad Thai noodles works well in this recipe.
• 1 pound beef Sliced super thin. We used chipped beef and sukiyaki also works well. You can use other cuts of tender beef and cut very thin against the grain of the meat.

Garnishes

• 1 cup bean sprouts also known as mung bean sprouts - optional garnish
• ½ cup cilantro roughly chopped (can also use mint, basil, etc.)-optional garnish
• ⅓ cup green onions sliced - optional garnish
• 2 chili peppers garnish (optional)
• 1 lime cut into quarters

US Customary - Metric

Instructions

• Add oil to pan. Over medium high heat, add fresh sliced onions, ginger and garlic until you get a nice brown sear. Add brown sugar or sugar alternative of choice to pan to enhance the charring process. (If using dried ground spices, add these spices AFTER the beef broth is in the pot.)
• Add beef broth or stock to soup pot. Then add star anise, cinnamon and fish sauce.
• Bring to soup to a boil. Turn down heat, cover and simmer for 20 minutes. (Make sure it is covered so you do not loose all that delicious broth due to evaporation) Taste and adjust seasoning. (If you have used a salt free broth or stock, you will need to add more fish sauce or salt to taste.)

  Please note that if you leave your broth simmer for longer than 20 minutes, evaporation may occur. Just add a little more water or broth and adjust seasonings.
• After the pho broth has simmered for 20 minutes, remove the aromatics and whole spices. Skim the soup.
• Place rice noodles in a bowl, cover noodles with boiling water just enough to cover. Soak noodles for about 2-8 minutes depending on the size and manufacturer of noodles. Noodles should be cooked just until tender, al dente. Rice noodles with cool water and drain and set aside.
• We purchased chipped beef from the market. However, you can also buy sukiyaki beef. If you are unable to find chipped beef or sukiyaki beef then use a tender cut of beef such as a filet mignon or if that is not in your budget try eye round, flank, bottom roast, London broil, just remember to cut the beef super thin and against the grain.)

  Just a quick hint: freeze your beef just until it is slightly firm and then it is much easier to cut super thin.
• Wash and prepare your bean sprouts, cilantro (mint, basil) green onions, chili peppers, and limes and set aside.

  Just a quick hint:  If you wash your bean sprouts and keep them in a plastic container with a lid full of water and store in the refrigerator they will last much longer.  I change my water every day. Beans sprouts normally live in water so if you keep them water they will stay fresher longer.
• Assembly: 

  Bring your beef broth back up to a boil.

  Place 4 soup bowls on the counter.

  Lay a handful of cooked/soaked rice noodles into each bowl. (You may have some left over noodles it just depends on the size of your bowls)

  Divide the chipped or thinly sliced beef among 4 bowls and lay on top of noodles.

  Carefully ladle your steeping hot gluten free beef pho broth into each bowl covering the beef and noodles completely.

  Garnish your quick beef pho with bean sprouts (sprouted mung beans), cilantro, (Mint, basil) green onion, chili peppers on top of your Asian pho.

  Squeeze a little lime juice on top. Stir to allow the beef to evenly cook in the soup bowl with the hot broth and enjoy.

Video

Notes

If you simmer your pho soup broth longer than 20 minutes, evaporation will occur. You may need to add more beef broth or bone broth or water and adjust seasonings as desired. 

Variations

• Want to make it low carb? Try adding zucchini noodles or other spiralized vegetables.
• Vegan changes include using a vegetable broth instead of beef broth. Try adding shiitake mushrooms instead of beef and or firm tofu. There are also many vegan fish sauce alternatives on the market. Ocean's Halo fish sauce is vegan, soy free and gluten free.
• Have leftover Savory Herb Roasted Whole Chicken? Try adding chicken broth and slices of chicken instead of beef and beef stock.
• Add quick cooking greens like spinach and bok choy.

Storage

Leftover Pho broth and raw thin slices of beef can be stored separately in a sealed container in the refrigerator for up to 3 days or in the freezer for 2 months. Fresh veggies and herbs and such can be stored in the refrigerator, about 7 days.

However, the cooked rice noodles need to be pitched, if not used within 24 hours.  It is better to be safe than sorry. 

Nutrition

Serving: 1bowl | Calories: 658kcal | Carbohydrates: 69g | Protein: 33g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 2595mg | Potassium: 1533mg | Fiber: 4g | Sugar: 10g | Vitamin A: 308IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 4mg

The post Gluten Free Pho Bo (Quick Beef Pho Recipe) appeared first on Healthy World Cuisine

Marinated Grilled Flank Steaks

These grilled flank steaks were marinated overnight and are almost so tender you can cut it with a fork. The secret is in the special marinade. If you throw on a few sliced onions and peppers or our Grilled Chili Lime Okra on the grill at the same time, you can have dinner ready in a jiffy.

Our grilled flank steaks are delicious on our Seared Steak Salad with Strawberry Cucumber Dressing , in a fajitas or even in a Thai Beef Salad. Maybe, Dad would just like a plain steak with a baked potato on the side. The choice is yours. We like to make our Healthy Alternative Zip Sauce to serve on the side as a dipping sauce.

How to make flank steaks tender

The Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. This steak comes from the well-exercised part of the cow and it can be tough. Who knows why this part of the cow gets so much exercise maybe they do sit ups and crunches? (smiling) Therefore, there are a few things that need to be done to keep this cut of meat tender and delicious.

1. Remove any tough fascia from the flank steak before marinating.
2. Marinate your flank steak in the refrigerator. The longer you marinate it the better. We like to marinate our steaks the night before so that they have about 24 hours to do their thing. However, you can also marinate them for just 2 hours, but they are not as tender as when you do it overnight.
3. Be sure to take your flank steaks out of the refrigerator at least 20 - 30 minutes before grilling to allow the steaks to come to room temperature. Don't be putting a cold steak on a hot grill! If you put a cold steak on a hot grill they want to shrivel, and it won't cook evenly. The goal is to cook your steaks quickly over a higher heat to get a nice sear and keep them tender and let them cook evenly.
4. Do not overcook the steaks. Cook to a medium rare. Do not cut your steak until after it is cooked.
5. Let your flank steak rest for about 10 minutes under aluminum foil before carving and slice very thin. This helps keep the juices in your steak.
6. Make sure you cut against the grain of the steak and not with the grain of the steak.

Best Steak Marinade

Just a handful of pantry ingredients make this marinade extra special. Ok, the secret is out! This savory flank steak marinade is fantastic for meat but is also fantastic for mushrooms and grilled veggies too. Just to note, vegetables and mushrooms only need to be marinated for about 15 minutes unlike a steak that needs at least 2 hours or up to 24 hours. For about a 1.5 pound flank steak we marinate our flank steaks with the following ingredients…

• Olive oil
• Soy sauce or Tamari sauce for gluten-free
• Aged balsamico from Mie Radici - it is naturally sweet from the aging process so there is no need to add a sweetener to this recipe as some do.
• Fresh garlic
• Fresh minced onion
• Italian dried herbs
• Fresh ground pepper

How long to cook a flank steak?

That depends on how you like your steaks. If you want to keep your flank steaks tender, be sure to keep them to no more than medium for the best outcome and the most tender steak. You can check the doneness of your flank steak by internal temperature or the finger touch method. Don't be cutting into your steak to take a look or you will lose all that delicious juice.

• Rare: 125 to 130 degrees F (51 - 54 degrees C)
• Medium rare: 130 to 140 degrees F (54 - 60 degrees C)- our favorite way to grill flank steaks!
• Medium: 140 to 150 degrees F (60 - 65 degrees C)
• Medium well- not recommended
• Well- not recommended

Finger touch method

The finger touch method is great, especially if you do not own a meat thermometer.

How long does it take to grill flank steaks to medium rare?

As for a time estimate, we cooked our 1.5 pound (680 grams) for about 4-5 minutes on each side. However, everyone's heat level can be different depending on if you have a gas grill or coals, etc. So, it is best to go by internal temperature or finger test for best results. Maybe some guys out there will say, by the time I'm finish my first cold beer, their steak is ready… (smiling) It is not an exact science, but hey whatever works for you.

If you like this Marinated Grilled Flank Steaks recipe, you are going to want to try our Grilled Flank Steak with Thai Style Chimichurri Sauce, Wasabi Bloody Married Flank Steak , Herb Marinated Grilled Rack of Lamb and our delicious Caramelized Red Pepper Pesto Steak too.

What to serve with grilled steaks?

A delicious topping that takes your marinated grilled flanks steaks from delicious to epic is our Easy Herb Butter. Slather on a dollop upon serving to allow it to melt and it really kicks up this recipe.

If you already have the grilled fired up, you might as well add a few of our easy sides like our Best Grilled Asparagus, Feta Stuffed Portabella Mushrooms and grilled shishito peppers.

To keep the hungry family and friends happy while we are grilling, be sure to serve an Easy Bruschetta Bread or a Chargrilled Halloumi Prosciutto Wrapped Nectarines and Balsamic Glaze or spicy Firecracker Grilled Shrimp.

For dessert try our light and easy Grilled Nectarines with Coconut Cream.

Frequent Asked Questions (FAQ's)

How to slice Flank Steak?

Flank steak is a very lean piece of meat. It needs to be cut super thin and across the grain to keep it tender. This process helps cut though those tough fibers lending it to a tender bite. Look at the flank steak and look to see what way the long muscle fibers are running. Then, line your knife up to cut perpendicular though the fibers and across the grain.  Do not cut parallel with the muscle fibers but across or perpendicular the muscle fibers. This method ensures a tender bite.

How to Marinate Steak for Tenderness?

It is best to marinade flank steaks for at least 2 hours, but it is optimal to marinade overnight to ensure tenderness. Marinating your steak with acid (balsamic vinegar), fat (olive oil), Italian seasoning and fresh herbs and spices not only tenderizes the meat but also makes it extra delicious and gives the steak extra flavor.

What is the difference between Flank Steak and Skirt Steak?

Flank steak is from the bottom abdominal area of the cow. This area of the cow gets quite a workout.  This cut of meat has a lot of tough fibers running through it and a very lean cut of beef.  A flank steak is thicker, and wider compared to a skirt steak.  In addition, generally the muscle fibers run lengthwise.

Skirt steak is from the diaphragm muscles of the cow. The cut of meat is much thinner compared to a flank steak and is much longer. In addition, it is very lean cut of meat. We think it has even more tough muscle fibers than a flank steak.  The muscle fibers run horizontally across a skirt steak.

Either a flank steak or skirt steak can be used in our Marinated Grilled Flank Steak recipe.

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Marinated Grilled Flank Steaks

Marinated Grilled Flank Steaks are juicy, tender and full of flavor after being marinated in a soy-balsamic Italian marinade. Grilled to perfection and topped with an Easy Herb Butter for a delicious easy BBQ meal.

Course Mains

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 1 day day

Total Time 1 day day 20 minutes minutes

Servings 6

Calories 211kcal

Author HWC Magazine

Equipment

• Grill or Grill pan

Ingredients

• 1.5 pounds flank steak whole (trimmed of fascia)
• 2 tablespoon olive oil
• ½ cup onion peeled and minced
• 1 teaspoon Italian seasoning dried (mixture basil, oregano, thyme, etc)
• 1 teaspoon black pepper freshly grated
• 2 tablespoon soy sauce or tamari
• 1 tablespoon balsamic vinegar we used an aged thick Mie Radici organic balsamic
• 2 cloves garlic peeled and minced
• salt and pepper to taste or a steak seasoning for grilling

US Customary - Metric

Instructions

• In a sealed plastic bag or plastic container place your flank steak, olive oil, onion, Italian seasoning, black pepper, soy sauce, balsamic vinegar, garlic. Sealed and rub the steak to make sure the marinade is all over the steak.
• Marinate steak for 2 hours or up to 24 hours. The longer you let your steak marinade, the more tender it will be. We like to marinate our steak the day before in the evening and by the next evening it is ready to go.
• Preheat you grill to medium high heat. Prep and clean your grill. Remove your flank steaks from the marinade but leave on the attached onions and garlic as these are flavorful when they cook. Salt and Pepper Flank Steaks well on both sides or use a grill spice like McCormick's Montreal Steak Seasoning before placing the steak on the grill.
• Grill flank steaks about 4-5 minutes on each side for medium rare steak.
• Rare: 125 to 130 degrees F (51 - 54 degrees C)

  Medium rare: 130 to 140 degrees F (54 - 60 degrees C)- our favorite way to grill flank steaks! (perfectly juicy and tender)

  Medium: 140 to 150 degrees F (60 - 65 degrees C)

  Medium well - not recommended

  Well done - not recommended
• You may also use the finger method to determine when you flank steak is cooked. Refer to the infographic above in the post for details.
• Remove your steak from the grill and let it rest, tented with aluminum foil for about 10 minutes.
• Slice Flank Steak across the grain and thin. Serve with Easy Herb Butter or our Healthy Alternative Sip Sauce, if desired. Enjoy!

Video

Notes

Hints for a tender flank steak...

1. Remove any tough fascia from the flank steak before marinating.
2. Marinate your flank steak in the refrigerator. The longer you marinate it the better. We like to marinate our steaks the night before so that they have about 24 hours to do their thing. However, you can also marinate them for just 2 hours, but they are not as tender as when you do it overnight.
3. Be sure to take your flank steaks out of the refrigerator at least 20 - 30 minutes before grilling to allow the steaks to come to room temperature. Don't be putting a cold steak on a hot grill! If you put a cold steak on a hot grill they want to shrivel, and it won't cook evenly. The goal is to cook your steaks quickly over a higher heat to get a nice sear and keep them tender and let them cook evenly.
4. Do not overcook the steaks. Cook to a medium rare. Do not cut your steak until after it is cooked.
5. Let your flank steak rest for about 10 minutes under aluminum foil before carving and slice very thin. This helps keep the juices in your steak.
6. Make sure you cut against the grain of the steak and not with the grain of the steak.

 

Serve with Easy Herb Butter and Healthy Alternative Zip Sauce.  

Note: We used an aged balsamic vinegar from Mie Radici and it is very thick and naturally sweet. If you choose to use a less aged balsamic, you may choose to add a little sweetener of choice like a little honey, maple syrup or sweetener alternative of choice. Start out with a teaspoon just to balance the sour of regular balsamic vinegar. 

You can exchange skirt steak for flank steaks in this recipe but be sure to marinate overnight. 

Nutrition

Serving: 1g | Calories: 211kcal | Carbohydrates: 3g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 397mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

The post Marinated Grilled Flank Steaks appeared first on Healthy World Cuisine

OX sauce is a bold condiment that is used frequently in the Guangdong region of China.  The term XO comes from the word extra old cognac. There is absolutely no cognac in the sauce, but it is a symbol of wealth and prestige . Let me tell you they charge enough for this sauce!!!

Frequent Asked Questions (FAQ's)

Be creative! Use what you have in your crisper and in your pantry and adjust the recipe to your needs.

When you eat noodles in Asia, the more you slurp the noodles the better. This savory, spicy and delicious bite is for you!

More Chinese Stir Fry Recipes

Beef and Peppers in Black Bean Sauce

Spicy Pork and Bamboo Stir Fry

Better Than Take Out Vegetable Lo Mein

Wood Ear Mushroom Vegan Stir Fry

Spicy Beef and Longevity Noodles

Orange Sweet Potato Stir Fry

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Beef Noodles with Spicy XO Sauce

Beef Noodles with Spicy XO Sauce is a less than 20-minute easy Chinese beef stir fry recipe with crunchy vegetables and a spicy XO sauce for the perfect noodle slurping bite.

Course Main Course

Cuisine Chinese

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 281kcal

Author HWC Magazine

Equipment

• wok or frying pan

Ingredients

Beef Marinade

• ¼ pound beef
  cut against the grain
• 1 tablespoon rice wine Shaoxing wine or a dry sherry
• 3 tablespoon tamari (soy) sauce
  (1 tablespoons for marinade and 1-2 tablespoon for sauce)
• ¼ teaspoon white pepper
  or to taste
• 1 teaspoon cornstarch
  

Noodles and Sauce

• 100 grams rice noodles
  dried (we used medium Pad Thai noodles but if you can find the extra wine those are nice too)
• water enough hot water to cover the noodles to soak
• 2 tablespoon canola oil
  1 tablespoon to cook the beef and 1 tablespoon to pan fry the rice noodles.
• 1 small onion
  sliced in moons
• 2 cloves garlic
  minced
• 2 tablespoon oyster sauce
  
• 2 tablespoon XO Sauce
  spicy or regular
• 1 teaspoon sesame oil
  

Garnishes and Veggies

• 1 cups bean sprouts
  sprouted mung beans or sliced snow peas
• 2 teaspoon green onions optional - garnish

US Customary - Metric

Instructions

• In a medium bowl add your sliced beef, shaoxing wine, 1 tablespoon of soy sauce, white pepper and cornstarch and allow to marinade while your rice noodles are soaking.
• Soak your dried rice noodles (medium or extra wide) in a bath of hot water for about 3-5 minutes or just until they start to softened but not completely al dente. (FYI: Noodles will continue to cook when they are fried.) Rinse noodles with cool water, drain and set aside.
• Put 1 tablespoon of oil in your wok (frying pan) and turn on medium-high heat . Once the temperature is at medium heat add the onions and garlic and fry for a minute just until the aroma hits your nose.
• Add your marinated beef to the pan and stir fry for a minute or two or just until turns golden brown. Remove beef and onions to a plate and keep warm and set aside. If you wanted to cook some other veggies then you would add them at this point and stir fry until crisp tender and then remove from your pan. We stir fried sliced snow peas as that is what we had on hand. (Feel free to add any quick cooking thin sliced vegetables at this time and stir fry until crisp tender and then remove from pan.) If you choose to add bean sprouts (sprouted mung beans), wait to add them to the pan until you have added all the sauces at the end of the cooking process.
• Add 1 tablespoon of oil and your presoaked noodles to the seasoned pan turn up the heat to medium high. Move the noodles quickly around in the pan keeping them separated so they do not stick. (feel free to add a little more oil or a little more water just to prevent sticking and to confirm that your noodles are aldente- test a noodle)
• Add your beef mixture and stir fried snow peas or veggies cooked back to the noodles and add XO sauce, Tamari (soy sauce), oyster sauce, and mix until well incorporated. If you want to add in bean sprouts, you would add them to the pan at this time and just toss until warm but crisp.
• Serve Pan Fried Beef Noodles with Spicy XO Sauce with a sprinkle of green onions for garnish and get ready to make second helpings...

Video

Notes

How to Make Best Pan-Fried Noodles

• Don't over crowd your wok or frying pan. If you overcrowd your pan, you are no longer stir frying but that is steaming. Steaming will change the texture of your dish and your goal is to dry fry. Cook in small batches. Sometimes, people will refer to this method as the Hong Kong fried spaghetti recipe.
• Use the Dry Fry technique just like in our Garlic Pork and Dry Fried Green Beans The Dry fry technique is using the heat of the pan and oil to cook the ingredients in the pan. No extra liquids like water or broth are added to cook the recipe.
• Keep an eye on your noodles when you are pre-soaking them. It only takes about 3- 5 minutes in boiled water. Don't let your rice noodles get too soft. Your goal is to have a noodle a firm aldente as the noodles will be fried again in the pan. No one likes mushy noodles.
• We used pad Thai style rice noodles for the Beef Noodles with Spicy XO Sauce dish. However, you could use any noodle you wish in this dish and have in your pantry. We are all about staying budget friendly and using up your inventory. Remember, if you are using other noodles like egg noodles, you will need to cook these to a firm aldente before adding them to this pan-fried noodle recipe.
• If you need to adhere to strict gluten-free guidelines, pass on the XO sauce or make your own from scratch. Use a gluten free oyster sauce and use tamari instead of soya sauce. Need more spice? Add a dash of dried red chili flakes or sriracha sauce.
• Adjust your seasonings to your taste. If you like it spicier add additional XO sauce or red pepper flakes. Want it saltier? Then, add more tamari (soya sauce). If you're used to having that Chinese balance in flavors, you are probably missing the little bit of sugar. We left it out intentionally as this brand of xo sauce has a little sugar in it already.
• If want a lower carb version, just load up on loads of veggies like bell peppers, broccoli, snow peas or baby corn, etc. Skip the rice noodles all together or just add a few to say that you did. Maybe even go for a fried egg on top…
• A helpful hack for cutting your beef ultra-thin is to freeze it for about 45 minutes before slicing it against the grain. 
• Extra beef? Make a  Beef and Peppers in Black Bean Sauce and enjoy!

Be creative! Use what you have in your crisper and in your pantry and adjust the recipe to your needs.

Nutrition

Serving: 1bowl beef noodles | Calories: 281kcal | Carbohydrates: 28g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 1340mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

The post Beef Noodles with Spicy XO Sauce appeared first on Healthy World Cuisine

Delicious gelatin-rich braised oxtail stew is just what your body has been craving. Slow cooked flavors in a short period of time with the help of the pressure cooker (Instant Pot). Served over a Creamy Parmesan Risotto with Saffron and topped with an easy citrus gremolata, this instant pot oxtail stew is not to be missed. Just like our Instant Pot Lentil Ham Stew  or our
Pressure Cooker BBQ Ribs, you can get delicious slow cooked flavors and tender textures with the help of your pressure cooker.

Why you are going to love Pressure Cooker Oxtail Stew

• Melt in your mouth deliciousness
• Perfect comfort recipe for cool autumn and winter days or any time you need a little extra TLC.
• Rich and delicious due to the higher levels of collagen
• All day cooked flavors in a shorter period of time.
• One of our biggest fan's favorite recipes!

Recipe Tribute to one of our Original Healthy World Magazine's Subscribers

This month we are celebrating the anniversary of a very energetic, fun loving foodie follower of Healthy World Cuisine. Drum Roll Please…. Please give a warm welcome to Eha Carr.

Eha has been an avid follower of Healthy World Cuisine for over 8 years. We are passionate about food and YOU, our dear followers.

Each one of your comments or questions helps us understand you and what your needs are. Once we know that, we can help find culinary solutions or provide you with the content you are looking for. More times than not, we have found followers just like you that have become lifelong friends from around the world.

We wanted to do something special for Eha. She always brightens our day with a message, comment or stories about life in Australia. When we asked her what her favorite recipe was, she said Osso Buco with Risotto Milanese. So off we went to the market with a list but came back with one slight substitution.

Can you guess what it was? … BEEF OXTAIL instead of Veal Shanks! (Oxtail is easier to source and a little more budget friendly compared to veal shanks.)

What is Oxtail?

Beef oxtail is the culinary name for the tail of a cattle. Back in the day, it used to come from an OX.  However, now a days it can come from a cow (girl) or steer (boy).

Now hold on! We know you are all over there being squeamish but what you don't know is this delicious part of the steer is packed full of gelatin rich collagen and this makes the MOST AMAZING RICH sauce and meal. Oxtails are a great substitution when you cannot find expensive veal shanks for osso buco.

An average size oxtail is about 2-4 pounds (0.9 kg - 1.8kg). The butcher usually slices these in sections about 3- 4 inches thick. At the top of the tail it is thicker and there is more meat. However, at the bottom of the tail, there is less meat and more bone.

Comparison of Oxtails vs Veal Shanks

There is less meat on a beef oxtail compared to a veal shank. However, for what it does not have in meat, it makes up for in flavor. Oxtail tastes like a richer savory beef roast and have a bit of marrow. Veal shanks are milder in flavor compared to oxtails and have more marrow. Veal shanks are expensive and difficult to come by. Generally speaking, you would need to pre-order veal for osso buco from your butcher. Oxtail, on the other hand, is a bit easier to find and less expensive compared to veal shanks.

How long does it take to cook oxtail?

Old fashion oxtail stew can take upwards of 3-4 hours of low and slow cooking in a dutch oven to break down the meat, fat and tendons down to a rich and velvety stew. One can certainly do this if you have the time and can be at home. 

However, if you are anything like us, time is of the essence. A great alternative is to use a pressure cooker to get your ossobuco fall apart tender in just 45 minutes with 15 minutes of natural release of pressure. Our instant pot is a necessary survival tool.

Pressure Cooker Oxtail Stew is an easy ONE-POT meal. You seal the oxtails, make the delicious Italian tomato wine sauce and braise all in the pressure cooker device. Low Fuss and Less Mess!

Is Oxtail Stew Healthy?

Everything in moderation is always our motto. The extra collagen in oxtails not only makes the stew rich and delicious but also gives gut health a boost. According to NIH, glutamine can improve gut barrier function in several experimental conditions of injury and in some clinical situations.

Have you ever heard of the "Leaky Gut Syndrome"? According to Harvard Health Publishing, "We have an extensive intestinal lining covering more than 4,000 square feet of surface area. When working properly, it forms a tight barrier that controls what gets absorbed into the bloodstream.

An unhealthy gut lining may have large cracks or holes, allowing partially digested food, toxins, and bugs to penetrate the tissues beneath it. This may trigger inflammation and changes in the gut flora (normal bacteria) that could lead to problems within the digestive tract and beyond." Be sure to try our Nourishing Slow Simmered Beef Bone Broth for another delicious recipe with loads of collagen to improve your digestive health.

Ingredients

Oxtail: oxtail, beef or veal shanks can also be used in this recipe. Beef shanks are the leg portion of the cattle.  Because they are such a used muscle, beef shanks are usually tougher than oxtail. If you cannot find oxtail, beef or veal shanks a delicious chuck roast recipe is sublime. (You will need to cut your chuck roast into pieces and cook for less time (35 minutes on high stew method in your pressure cooker and natural release for 15 minutes. We will include this option in the recipe card below for you.) If you love the idea of those slow roasted flavors, you may want to check our Slow Roasted Moroccan Spiced Leg of Lamb that uses the lamb leg (shank).

Soffritto: Mixture of onion, carrots and celery is the holy trinity of Italian aromatics for the beginning of delicious sauces. The ratio of ingredients is 2-parts onion: 1-part carrot: 1-part celery. Of course, we added garlic to the mix too. Heck, why not!

Bay Leaves: Dry whole bay leaves adds so much flavor and aromatics to this recipe and others like our Tuscan Slow Braised Beef, Immune Boosting Chicken and Rice Soup and our Curried Ham Lentil Soup.

Tomatoes: Canned or fresh tomatoes adds a deep flavor to the sauce. We used chopped canned tomatoes to this recipe.

Red Wine: We suggest adding whatever you are drinking at the moment. However, a dry wine is best in this beef osso bucco. At the moment, we are enjoying a delicious cabernet sauvignon. A little for the Pressure cooker oxtail stew and a lot for the chef!

Beef Broth: Essential ingredient. It gives the sauce the right balance of flavors and is needed for instant pot functionality. You need at least 1 cup of liquids in a pressure cooker.

Fresh or Dried Herbs: Herbs like rosemary, thyme, etc. are all delicious in this recipe. Feel free to use fresh or dried. We just happen to have a few fresh herbs pots in our home. Believe it or not we have not killed the herbs yet!!! (smiling)

Olive Oil: We love Mie Radici's Nocellara Organic Reserve extra virgin. You will need a moderate amount to prevent the oxtail from sticking during the browning process.

Steps to Prepare Oxtail

1. Have your butcher cut it in thick 3-4-inch segments.
2. Trim away any extra fat you can. Be careful and hold the oxtail with a towel and with a sharp knife cut down. Leave some fat on as this is where the flavor comes from and it is difficult to remove all.
3. Dry your oxtails well with a paper towel.
4. Make sure your oxtails come to room temperature for about 30 minutes to 1 hour before cooking to allow them to cook evenly.
5. Do NOT tie your beef oxtail BEFORE your sear and brown as the ties will just come off during the cooking process. You will wait until after you sear your beef oxtails to wrap in butcher's twine. When the oxtails are browning, they will start to shrink a little bit as the fat cooks off. That is why you need to wait. 

How to Cook Oxtail Stew in a Pressure Cooker?

1. Season the oxtail well with salt and pepper on both sides. Sear and brown the beef oxtail in your instant pot (pressure cooker). Use the sauté function on high and brown on all side.
2. To prevent the meat from falling off the bone, tie up the sautéed oxtail in butcher's twine. You can also use tooth floss. It's probably best to use a plain floss as spearmint or fruity tutti is not the best flavor addition to this recipe. (Smiling)
3. Sear the oxtail on all side in olive oil. There is no need to flour it first. As an extra bonus, this keeps this pressure cooker oxtail stew recipe gluten-free and low in carbs.
4. Now, remove the seared oxtails and sauté the soffritto and garlic until translucent in the instant pot.
5. Add, wine to glaze the pan. Then add tomatoes, beef broth, bay leaves and season to taste.
6. Seal the lid to your pressure cooker and set to high pressure cook for 45 minutes. Once time is up, allow the pressure cooker to do a natural release for 15 minutes and then can vent and release steam.
7. Remove the cooked beef oxtail from the pressure cooker. Remove the butcher's twine and set aside tented to aluminum foil to keep warm.
8. Set your pressure cooker to sauté setting for about 15 minutes or until the liquid has reduced by half and is thick and rich. There is no need to be putting corn starch in here to thicken. The natural gelatin rich oxtail provides a delicious natural sauce.
9. Serve your delicious oxtail osso buco over Milanese risotto, polenta, mashed potatoes or even noodles. Garnish with lots of gremolata.

How to Make a Citrus Gremolata?

Citrus gremolata is a simple topping for ossobuco. It contains only 3 simple ingredients…

1. Parsley - chopped finely
2. Lemon zest
3. Grated garlic

Have you ever made gremolata before? It's so easy to make, refreshing addition to this rich stew and also great on our Homemade Tagliatelle Pasta with Zucchini Blossoms and our Farfalle Aglio e Olio with Breadcrumbs.

Frequent Asked Questions (FAQ's)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Pressure Cooker Oxtail Stew [Italian Style + VIDEO]

Fall off the bone tender Pressure Cooker Oxtail Stew is the world's easiest Italian comfort food. Beef oxtail osso buco is seared, braised in a red wine tomato sauce in the Instant Pot and topped in gremolata.

Course Mains

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 490kcal

Author HWC Magazine

Equipment

• Pressure cooker
• Butcher's twine or tooth floss

Ingredients

Pressure cooke Oxtail Stew

• 3-4 pounds oxtails can also use beef shank or veal shank
• salt and pepper to taste
• 2 tablespoon olive oil
• 1 whole onion peeled and chopped
• 2 whole carrots peeled and chopped
• 2 stalks celery chopped
• 3 cloves garlic peeled and minced
• 14 oz tomatoes canned crushed or fresh
• ¾ cup red wine dry - we used a cabernet sauvignon
• ¾ cup beef broth use gluten free if Celiac or beef bone broth
• 2 whole bay leaves dry or fresh
• 1 bunch fresh herbs we used fresh rosemary and thyme or can use 1 teaspoon dried Italian herbs like basil, thyme, rosemary, oregano, etc.

Citrus Gremolata

• ½ cup parsley chopped fresh
• 1 tablespoon lemon zest or zest of one lemon
• 1 clove garlic grated

US Customary - Metric

Instructions

• Have your butcher cut it in thick 3-4-inch segments. Trim away any extra fat you can. Be careful and hold the oxtail with a towel and with a sharp knife cut down. Leave some fat on as this is where the flavor comes from and it is difficult to remove all.
• Dry your oxtails well with a paper towel. Make sure your oxtails come to room temperature for about 30 minutes to 1 hour before cooking to allow them to cook evenly.
• Do NOT tie your beef oxtail BEFORE your sear and brown as the ties will just come off during the cooking process. You will wait until after you sear your beef oxtails to wrap in butcher's twine. When the oxtails are browning, they will start to shrink a little bit as the fat cooks off. That is why you need to wait. 
• Season the oxtail well with salt and pepper on both sides. Set the pressure cooker on the high sauté setting. Add olive oil to the pressure cooker. Sear and brown the beef oxtail in your instant pot (pressure cooker). Use the sauté function on high and brown on all side or about 2-3 minutes on each side. Do NOT overcrowd your pressure cooker. Cook in batches. Remove your browned oxtail from the pressure cooker. There is no need to flour it first. As an extra bonus, this keeps this pressure cooker oxtail stew recipe gluten-free and low in carbs.
• To prevent the meat from falling off the bone, tie up the sautéed oxtail in butcher's twine. Just once around and tied in a knot and you are good to go. You can also use tooth floss. It's probably best to use a plain floss as spearmint or fruity tutti is not the best flavor addition to this recipe. (Smiling)
• Sauté the chopped onion, carrot and celery (soffritto) and garlic until translucent in the instant pot.
• Add, wine to glaze the pan. Scrape the bottom of the pressure cooker to get all those delicious bits off the bottom of the pressure cooker. Then add tomatoes, beef broth, bay leaves and season to taste. Place the browned oxtail back into the pressure cooker with the delicious tomato wine broth. Add fresh or dried herbs on top. We used fresh rosemary and thyme but can also use 1 teaspoon of dried mixed Italian herbs (basil, oregano, thyme, etc).
• Seal the lid to your pressure cooker, make sure the vent is off and sealed and set to high pressure cook for 45 minutes. Once time is up, allow the pressure cooker to do a natural release for 15 minutes and then can vent and release steam.

Make Citrus Gremolata

• In a small bowl mix chopped parsley, lemon zest and grated garlic. Set aside. Whilst your Pressure cooker oxtail stew is cooking, you can make a risotto Milanese, polenta, mashed potatoes or even egg noodles to serve with it for the ultimateItalian comfort dish.
• Remove the cooked beef oxtail from the pressure cooker. Remove the butcher's twine and set aside tented to aluminum foil to keep warm.
• Set your pressure cooker to sauté setting for about 15 minutes or until the liquid has reduced by half and is thick and rich. There is no need to be putting cornstarch in here to thicken. The natural gelatin rich oxtail provides a delicious natural sauce. Skim any excess fat with a spoon before serving.
• Serve your delicious oxtail osso buco over Milanese risotto, polenta, mashed potatoes or even noodles. Garnish with lots of gremolata. Enjoy!

Video

Notes

Osso buco is actually even better the next days as it allows time for the flavors to mingle. Leftovers can be stored in a sealed container for up to 3 days or in the freezer for up to 2 months.

Citrus Gremolata can only be stored for up to 24 hours in the refrigerator due to the chopped garlic. FYI chopped garlic that has been in the refrigerator for more than 24 hours and NOT in oil or anything to preserve it can cause botulism. Pitch gremolata if you do not use it within 24 hours or submerse it in oil and you can keep it for 3 days. (Okay, the nurse is now stepping down from her soap box.)

Oxtail, beef or veal shanks can all be used in this recipe. Beef shanks are the leg portion of the cattle.  Because they are such a used muscle, beef shanks are usually tougher than oxtail. If you want to use veal shank or beef oxtail, it is helpful to put your order into your butcher in advance as these items go quickly.

If you cannot find oxtail, beef or veal shanks a delicious substitution is a chuck roast recipe. You will need to cut your chuck roast into pieces and follow the directions about but skip the step for using butcher’s twine. Set the instant pot for 35 minutes on high “stew method” instead of pressure cook and natural release for 15 minutes. We also love to finish a beef stew in the oven at 425 degrees F or 218 degrees c for about 15 minutes to get it delicious browned on the top.

Stove top directions

You can also cook this recipe on the stove top, if you do not have a pressure cooker. However, you will need to increase the liquids in the recipe because some of those liquids will evaporate and reduce during the cooking process. 

2 cups of red wine

2 cups of beef broth

Use a large dutch oven pot to sear and brown the oxtails on the stove top. Saute the vegetables, add the tomatoes and wine and the rest of ingredients into your dutch oven. Heat up to a medium simmer and then reduce heat to a very low simmer. Place the seared oxtail back into the dutch oven and nestle into the sauce and then over a low simmer with cover on cook for about 3- 4 hours or until meat is so tender it falls off the bone.

VIDEO MUSIC: 

Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/by/4.0/

Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300003

Artist: http://incompetech.com/

Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/by/4.0/

Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300002

Artist: http://incompetech.com/

Nutrition

Serving: 1g | Calories: 490kcal | Carbohydrates: 4g | Protein: 54g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 187mg | Sodium: 389mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1432IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 8mg

The post Pressure Cooker Oxtail Stew [Italian Style +VIDEO] appeared first on Healthy World Cuisine

Slow Cooked Flavor in 30 Minutes

What is the most frustrating part of Asian recipes for you? For us, it's the mile-long list of ingredients, tedious prep and long cooking times. That is exactly why we went to work in our test kitchen to simply the process for you.

One of our favorite comfort foods is the delicious slow cooked Taiwanese beef noodle soup recipe that has at least a million ingredients and hours to cook. Do you have hours to slave over the stove and a million of hard to find Asian ingredients in your pantry? We thought not!

Instead, our Asian beef noodle recipe gives you that same slow cooked nourishing flavor without all the effort.

Simplified

• Easy to find ingredients and many of them are optional.
• Ready in under 30 minutes.
• Uses thin, quick cooking tender thin sliced sukiyaki beef instead of a tough beef flank (that requires hours of slow cooking to tenderize) like in our Sukiyaki Beef Udon recipe.  This saves you time and hassle.
• Gluten-free
• Everything cooks in one pot on the stove top.

Nourishing: Give Your Body What its Craving

We are in between seasons. One day it is cool and damp and the very next day it is hot and steamy.  You are carefree and running out the door without any jackets, but this is the time you need to take extra care of your health.

The best way to stay healthy is to fuel in your body with warming nourishing foods. Our spicy beef noodle soup will warm you from the inside out. Check out our Feed Your Spleen; Nourish Your Body article to learn more about this health hack.

It's Soup Season!

This braised beef noodle soup really hit the spot. Each healthy spoonful was a delight. The delightful mix of gorgeous fresh veggies, beef, mushrooms, daikon radish, slurping noodles will satisfy all your cravings.

Enjoying healthy cuisines from around the world does not need to be complicated. As a matter of fact, have you tried our ABC soup? Just a handful of ingredients and made in the Instant pot multi-cooker - Chinese cuisine simplified. Check out our video below to find out how to make the World's Easiest Asian beef noodle soup.

Best Soup Broth Ever!

Have you ever tried our Spicy Sichuan Hot Pot or our Simple Spicy Hot Pot? It is that tasty soup broth that has you keep going back for more. Simply Delicious! Our Chinese Beef Noodle Soup Recipe has an addictive broth that is savory, complex and aromatic. We achieved this tasty beef soup broth with simple ingredients and aromatics. You probably have many of them in your pantry or refrigerator right now.  

Soup Ingredients

Usually, traditional Chinese soups need to cook all day or at least several hours. Also, many of them contain Chinese medicine and herbs. Have no fear! This soup is ready in 30 minutes and there is not a Chinese medicinal herb within miles of our soup pot! If you need a soup ready in 20 minutes or less, try our spicy tomato glass noodle soup. We are way too tired today to be tending over a pot of soup…so instead we made some improvisations.

1. Thin sliced sukiyaki beef or shaved beef

Chipped beef for French dip sandwiches works great. At the market, you can usually find packages of shaved beef in ready packages, or you can have your butcher slice thin beef for you. Alternatively, you can cut thin sliced beef at home.

Some of our preferred cuts of beef are ribeye, sirloin, top round steak, etc. Hint: If you freeze your beef first, it is much easier to get super thin slices. Additionally, make sure you are cutting the beef against the grain. You can find shaved beef in many local markets already pre-packaged.

2. Daikon Radish

It's a native root vegetable to China and Japan but is also grown in the US. This long white root vegetable is also known as the Chinese Turnip, Japanese Radish, White Carrot, lobak, lo pak, chai tau. It's a mild flavored winter radish that is much milder than a red radish and actually sweetens with cooking. One of our favorite dim sum recipes made with daikon radish is our Chinese Vegan Radish Cake.

You can find fresh daikon at Asian markets, specialty markets like Whole Foods and even regular grocery stores in the fresh vegetable isle. The best season for harvesting daikon is September, October and December.

3. Chinese Five Spice powder

It's a spice blend made up of dried ground cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves. This spice is an essential ingredient in our braised beef noodle soup. We used a full 2 teaspoons in this recipe. Chinese 5 spice can be found in a regular grocery store in the spice section. If not, you can blend your own.

Have you ever cooked with Chinese Five Spice Powder before? If you do not have Chinese five spice in your pantry, it is time to get that sorted.  You can make so many delicious dishes such as our Grilled Five Spice Pork Loin Chops, stir fries, Spicy Pan Fried Beef Bao, and Peking Glazed Beer Butt Chicken, just to name a few.

4. Mushrooms

Mushrooms are a simple but very delicious addition to this soup. We used baby portabella mushrooms but button mushroom, shiitake or any mushrooms really are delicious. They give your soup broth another dimension of flavor.

5. Beef Broth

Prepared beef broth is a quick short cut to get this easy soup recipe completed in under 30 minutes. If you want to make your own bone broth, be sure to try our Nourishing Slow Simmered Beef Bone Broth. If you are celiac, be sure to use gluten-free beef broth.

6. Aromatics and Seasonings

These are essential ingredients in our Chinese Beef Noodle Soup Recipe. Fresh garlic, ginger, onions, soy sauce (or tamari if you want to keep this recipe gluten-free) and a little dried red pepper chili flakes infused into the beef marinade add so much flavor to this recipe.

7. Green Leafy Vegetables

Green leaf vegetables are optional but why not throw in a couple of extra vitamins and minerals into the pot. We used fresh spinach and napa cabbage as that is what we had on hand, but any quick cooking greens will work well in this recipe.

8. Bamboo Shoots

Bamboo shoots or baby corns give this recipe a little extra crunch but are totally optional.

9. Rice Noodles

Noodle are always fun to slurp.  We used gluten free Pad Thai rice noodles. Asian Rice noodles only need about 5 minutes in hot water and they are ready to go. This is a huge time saver. However, you can cook and use any noodle you like in this recipe. You might want to try our Golden Spiced Noodle soup.

The important advice is to cook or prepare your noodles separately from the soup. If you try to cook your noodles in the soup, they will soak up all the delicious broth. When ready to serve, just put a little of the prepared rice noodles at the bottom of your bowl and ladle the hot soup right over them.

Chinese vs Taiwanese Beef Noodle Soup

Cooking Technique Differences

In our Chinese Beef Noodle Soup Recipe, we marinaded the beef BEFORE it is cooked.  Then, we used the braising method to add extra flavor in a short period of time into the soup broth. This method is not traditional. However, it is a huge time saver and no instant pot required.

We have found that the same time it takes for the instant pot to get up to pressure, your soup is almost done cooking on the stove top. We marinated the beef and then fried the beef in the same pan we made our soup in. Yes, you heard me right… shocking news hot off the press…No more boiling the meat without any flavor…

In contrast, Traditional Taiwanese Beef Noodle Soup does not do any marinating. They just drop in all the ingredients into the soup pot and simmer over low heat for 2.5 to 3 hours.

Frequent Asked Questions (FAQ's)

How to Make Spicy Beef Noodle Soup

• Soak the noodles with hot water, drain and rinse with cool water and drain again
• Marinate the beef
• Stir Fry beef
• Add beef broth, daikon radish, mushrooms, bamboo shoots and leafy greens
• Medium simmer for about 20 minutes
• Place prepared noodles in soup bowl
• Ladle several scoops of delicious soup over the noodles
• Enjoy!

More Delicious Soup Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Chinese Beef Noodle Soup Recipe

Chinese Beef Noodle Soup Recipe is an easy spicy nourishing less than 30-minute braised beef noodle soup made with thin shaved beef, daikon radish, mushrooms, Chinese five spice and gluten free rice noodles.

Course Mains

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 410kcal

Author HWC Magazine

Ingredients

• 6-8 ounces rice noodles dried
• ½ pound sukiyaki beef ½ pound (thinly sliced beef cut into 1.5 x 1.5 inch pieces)
• 2 tablespoon tamari (soy) sauce
• 1 teaspoon sesame oil
• 3 cloves garlic minced
• ½ cup onion chopped
• 1 tablespoon ginger grated fresh (¾ teaspoon dried ground)
• 0.5 teaspoon dried red chili flakes optional (adjust to desired heat level)
• 2 teaspoon five spice powder
• salt and white pepper to taste
• 1 tablespoon olive oil
• 10 cups beef broth gluten free
• 1.5 cup daikon radish peeled, sliced and chopped into quarters
• 8 ounces bamboo shoots canned or fresh baby corn sliced on a diagonal - optional
• 8 oz mushrooms (remove stem)
• 2 cups green leafy vegetables We used spinach and Napa cabbage - optional

US Customary - Metric

Instructions

• Presoak rice noodles in hot water for about 5 minutes until aldente and drain and rinse with cold water and drain. Do not cook the rice noodles in the soup or otherwise they will soak up all the delicious broth. It is best to keep the rice noodles a little undercooked as they soften more when you ladle the hot soup over them upon the serving process. Set aside.  (You can also use ramen noodles, udon, soba, mung bean noodles, sweet potato noodles, pasta noodles, etc..etc... just pre-cook them according to your directions and set aside. Use what you have in your pantry)
• In a large bowl, combine sukiyaki beef (or just thinly sliced beef of choice), tamari or soya sauce, sesame oil, garlic, onion, ginger, dried red chili flakes, five spiced powder and salt and white pepper. Set aside while you prepare the vegetables.
• Remove stems from mushrooms. If desired carve flower shape on top of mushrooms. See video for demonstration of this process. Peel and slice and quarter daikon radishes into ⅛ inch thick slices so they cook quicker.
• Add olive oil (or oil of choice) to your large soup pot and add the marinated beef mixture. Stir fry until browned. Add beef broth, daikon radish slices and bring to a boil and then turn down to a medium simmer for about 15 minutes. Skim frequently with a spoon to remove the froth that forms on top of the soup pot. Season broth with salt and white pepper as desired.
• Add mushrooms and bamboo shoots (or baby corn) simmer for about 5-8 minutes or until tender. Add green leafy vegetables of choice (we used spinach and Napa cabbage) and cook for 1-2 minutes. Adjust seasoning (add salt and white pepper to taste.)
• Place pre-soaked aldente rice noodles into soup bowl. Scoop a large ladle of soup with beef, daikon radish, vegetables and loads of delicious broth into the soup bowl. Garnish with fresh chili's, if desired. Enjoy!

Video

Notes

Leftover Chinese Beef Noodle Soup and prepared rice noodles can be stored separately in sealed containers in the refrigerator for up to 3 days or frozen for up to 2 months. 

Thin sliced sukiyaki beef or shaved beef – chipped beef for French dip sandwiches works great. At the market, you can usually find packages of shaved beef in ready packages or you can have your butcher slice thin beef for you. Alternatively, you can cut thin sliced beef at home. Some of our preferred cuts of beef are ribeye, sirloin, top round steak, etc. Hint: If you freeze your beef first, it is much easier to get super thin slices. Additionally, make sure you are cutting the beef against the grain. You can find shaved beef in many local markets already pre-packaged.

You can find fresh daikon radish at Asian markets, specialty markets like Whole Foods and even regular grocery stores in the fresh vegetable isle. The best season for harvesting daikon is September, October and December.

Chinese Five Spice powder is a spice blend made up of dried ground cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves. This spice is an essential ingredient in our braised beef noodle soup. We used a full 2 teaspoons in this recipe. Chinese 5 spice can be found in a regular grocery store in the spice section. If not, you can blend your own.

Mushrooms are a simple but very delicious addition to this soup. We used baby portabella mushrooms but button mushroom, shiitake or any mushrooms really are delicious. They give your soup broth another dimension of flavor.

Prepared Low Sodium Beef Broth is a quick short cut to get this easy soup recipe completed in under 30 minutes. If you want to make your own bone broth, be sure to try our Nourishing Slow Simmered Beef Bone Broth. If you are celiac, be sure to use gluten-free beef broth.

Aromatics and Seasonings are essential ingredients in our Chinese Beef Noodle Soup Recipe. Fresh garlic, ginger, onions, soy sauce (or tamari if you want to keep this recipe gluten-free) and a little dried red pepper chili flakes infused into the beef marinade add so much flavor to this recipe.

Green Leafy Vegetables are optional but why not throw in a couple of extra vitamins and minerals into the pot. We used fresh spinach and napa cabbage as that is what we had on hand, but any quick cooking greens will work well in this recipe.

Bamboo Shoots or baby corns give this recipe a little extra crunch but are totally optional

Rice Noodles are fun to slurp.  We used gluten free Pad Thai rice noodles. Asian Rice noodles only need about 5 minutes in hot water and they are ready to go. This is a huge time saver. However, you can cook and use any noodle you like in this recipe.

The important advice is to cook or prepare your noodles separately from the soup. If you try to cook your noodles in the soup, they will soak up all the delicious broth. When ready to serve, just put a little of the prepared rice noodles at the bottom of your bowl and ladle the hot soup right over them.

Nutrition

Serving: 1g | Calories: 410kcal | Carbohydrates: 46g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 1743mg | Potassium: 1859mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1481IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 3mg

The post Chinese Beef Noodle Soup Recipe appeared first on Healthy World Cuisine

When the weather gets chilly outside, there is nothing like a delicious pot of homemade Beef Sukiyaki Udon to warm you right up. If you are feeling cold, tired and can hardly keep your eyes open to function in the kitchen, the pure and healthy warming ingredients of a beef sukiyaki is sure to please.

You are just going to love Sukiyaki (すき焼き) because…

Fun in interactive dinner to enjoy with family and friends

Easy to prepare

On your table in under 30 minutes

Great way to use up those little bits and bobs of vegetables in your crisper

Warming and good for your spleen qi

Nourishing

What is Nabemono?

Have you ever eaten sukiyaki, shabu shabu, Chankonabe, Yudofu, oden or any other regional specialties made in Japan? If you have, they are all part of a large group of recipes called nabemono or sometime nabe for short. In Japanese, this term nabemono can be loosely translated to “things in a pot”. The “things” in the pot can be different and so can the broth. However, we know one thing for sure that everything is delicious. The concept of a hot pot is common in many cuisines. Be sure to try our Simple Spicy Thai Hot Pot or our Chinese Heart of Fire (huoguo) hot pot.

What is difference between Sukiyaki and Shabu Shabu?

Both Sukiyaki and Shabu Shabu are a type of nabemono Hot pot but the main difference in the broth. Shabu Shabu is made with a very simple kombu (seaweed) broth and is a very light and delicate broth. Most generally, people enjoy dipping their shabu shabu in different savory sauces after cooking in the pot.

Sukiyaki Beef Udon is a little sweet and savory flavorful broth and does not require any additional sauces but sometimes people like to dip into raw egg.

What is Sukiyaki?

Sukiyaki is a delicious type of nabemono made with thin slices of beef, mushrooms, shiitake mushrooms, vegetables, tofu, noodles and this rich flavorful sweet and savory broth made with soya sauce, mirin and dashi.

Did you know that there are two main type of sukiyaki?

• Kansai style sukiyaki is made by first grilling the thin sliced beef with a little sugar to brown before adding the broth and the rest of the ingredients.
• Kanto Style sukiyaki gets the broth going in the pot and adds all the ingredients at once. They do not brown their meat first.

Our dear friend from Osaka, Yuko-san, taught us her Kansai version of sukiyaki beef udon from Osaka.

What ingredients are generally used to make sukiyaki?

Ingredients and broth ingredients vary from region to region and from family to family. You can actually use any vegetables you have in your crisper.

Soya sauce

Dashi broth

Mirin

Sake

Negi (Japanese leek)

Napa cabbage or any vegetables in your crisper

chrysanthemum leaves

tofu

udon (or noodles of choice)

How to make Decorated Carved Mushrooms?

It is not required that you carve and decorate your mushrooms. However, look how cute are these little guys are? Take your knife at a 45 degree angle and cut into mushroom about 1/16 of an inch and then in the opposite side do the same. You will then turn your mushroom and carve two more sections so that it looks like a flower.

Kawaii Carrots

Kawaii means cute in Japanese. These little carrot flowers are super cute but absolutely not required. Alternatively, you can slice your veggies and pop them in the pot and call it a day.

However, we spent many days making bento boxes for the boys so we have all these cute little cutters and tools from the Hakyuyen (Japanese Dollar) stores. If you want to make a design or a flower and don't have a vegetable stamper, you can peel your carrot and cut a 45 degree both ways. Then, cut along 3 sides of the carrot and slice.  You will have a cute flower. On your next adventure to Hong Kong, check out Shanghai Cooking Street this is a must try for any foodie. You will find a galore of cute food stamps .

Udon for Noodles Without Borders!

Welcome dear friends to another fantastic noodles without borders edition. Every first Tuesday of every month, Jas from All That’s Jas and Healthy World Cuisine bring to you a noodle recipe from around the world. If you have not guessed it by now, today we are visiting Japan. Come and join in on the fun. If you make one of our noodle recipes or one of your own use the hashtasg #NoodlesWithoutBorders on Instagram and tag @hwcmagazine and @allthatsjas on Instagram for a chance to be featured on our stories. Hop on over to All That’s Jas to see what country and recipe she is making today.

Easy Substitutions for Hard to Find Japanese Ingredients

Traditionally Sukiyaki Beef Udon will also have negi (Japanese leek) and chrysanthemum leaves which are both very difficult to find outside of Japan. We substituted green onions for the negi or you can use leeks. In addition, we used bok choy instead of chrysanthemum leaves. If you can find chrysanthemum leaves, they impart a delicious slight bitter note to the broth that is quite addictive. Only plunge the leaves in the sukiyaki broth a moment or two to cook.

Mirin is a type of Japanese rice wine that is sweet and is used for cooking. In the US, it is difficult to find the REAL mirin but you can find Aji-mirin (tastes like mirin) which is rice wine with added sugars. A very important note the REAL mirin is the best, 2nd choice is Aji-mirin.

If you cannot find either, you can use a sweet marsala wine with a little additional sugar to mimic mirin. We used Aji-mirin for this recipe. Please note that Aji-mirin in our opinion is sweeter and savorier that the real mirin, so you will have to adjust the seasonings to your own personal preference.

There are 3 kinds of sake. First there is the expensive delicious drinking sake. Second there is cooking Sake which is slightly sweetened. We used cooking sake for our Sukiyaki Beef Udon. There is also a low sodium cooking sake and this type would be preferred, if you can find it. If you use the expensive drinking sake, then you will need to add a little extra sugar to make your sukiyaki the flavor profile you are looking for.

Another big finding is that using tamari sauce is super salty compared to regular soy in this recipe. If using tamari, reduce the amount to ⅓ of this recipe.

Hon-dashi comes in granules and you just add water to make the broth. You can find hon-dashi online and at many supermarkets around the world. If you have kombu and bonito flakes, you can make your own dashi at home. It’s all about the umami.

Sukiyaki Raw Egg Dip: Yes or No?

In the US, unpasteurized eggs carry the risk of salmonella. Did you know that they do not have salmonella in Japan? I remember walking into many grocery stores and the eggs would not be refrigerated but just out at room temperature. Coming from the US, this was a shock to see even chicken sashimi on the menu there. Chickens and eggs are very is safe to eat in Japan. When we are visiting Japan, we enjoy the raw egg dip with our Sukiyaki Beef Udon. If you want to have the egg dip and you are living outside of Japan, you will need to make sure the eggs are pasteurized.

Where's the Beef?

Do you know where all the delicious flavor comes from in the recipe? It is all the little crispy bits from the beef caramelizing on the bottom of the pan. After we add the broth, we use our chopsticks get all the delicious bits and bobs off the bottom of the pan.

We used chipped thinly sliced beef for this recipe by Kroger. They call beef shaved steak and it is the same cut as what you would find in a cheese steak sandwich. In Japan, you would use a delicious expensive fatty beef thin slices that are super expensive. However, you can use thinly sliced short ribs or other beef if you cut it super thin. If you are slicing your own beef, freeze your beef first as it makes it easy to cut it super thin.

If you are looking for other nourishing Japanese recipes, be sure to try our…

Shrimp Tempura Udon Noodles

Pepper Lunch Steak Rice Sizzle

Jenga Japanese Sweet Potato Fries

Tuna Mayo Rice Ball (Onigiri) 

Japanese Egg Roll Tomagoyaki

Hungry For More? Subscribe to our Newsletter and follow along on Facebook, Instagram and Pinterest for all the latest updates.

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Sukiyaki Beef Udon

Sukiyaki Beef Udon is a homestyle Japanese Hot Pot (nabemono) recipe with delicious beef, mushrooms, udon noodles and vegetables in a rich soy mirin dashi broth cooked at the table family style.

Course Mains

Cuisine Japanese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 617kcal

Author HWC Magazine

Ingredients

Sukiyaki Sauce

• ½ cup mirin
  (Mirin is Japanese sweet wine. Aji-mirin is what we used. As a substitute, you can just use dry sherry or sweet marsala. Or you can dissolve a small amount of sugar in a little white wine or sherry)
• ½ cup sake
  
• ⅓ cup soy sauce
  (tamari)
• 2 cups dashi broth
  (we used dried hon-dashi and added water to the granules as directed)
• 2 teaspoon granulated sugar or low glycemic sugar alternative
  

Sukiyaki components

• 1 tablespoon oil
  
• 12 ox sukiyaki beef
  sliced paper thin (chuck ribs, sirloin steak, shaved beef with slight marbling or wagyu beef)
• 2 teaspoon granulated sugar or low glycemic sugar alternative
• 8 oz tofu firm- diced (optional)
  
• 2 cup napa cabbage cut into 2-inch slices (or other fresh greens of choice)
  
• 8-12 shiitake mushrooms fresh whole or sliced
• 3 green onions cut in slices
• 1 carrot
  peeled and sliced
• 1 pack udon noodles per person frozen (soaked in hot water and drained and set in individual bowls just before serving)

US Customary - Metric

Instructions

• Prepare your portable burner and iron skillet, hot pot device or all in one cooker in the center of the kitchen table. (If you do not have a portable burner or all in one cooker, you can make on the stovetop.)

Make your sukiyaki sauce.

• In a bowl combine the following items; mirin, sake, soy sauce, dashi broth and sugar or sugar alternative of choice. Give it a taste. If you like your broth a little sweeter, add a little more sugar. On the other hand, if you want it saltier, add a little more soy sauce. The flavors of the broth will intensify while they are cooking. Our preferred method is to wait and taste the broth after you add the other ingredients and reassess. Stir well and set aside.

Prepare the components for your Sukiyaki Beef Tofu.

• Dice your tofu into 1-inch cubes. Set Aside.
• Slice your napa cabbage into 2-inch sections. Set aside.
• Prepare your mushrooms by either slicing or keep whole and removing the stem. If you desire, you can take a moment to make a flower design on top of each whole mushroom. Take the edge of a sharp paring knife at a 45-degree angle and slice both sides to create a small crevice on the top of the mushroom. Criss cross the process 3 times to make a flower design. Totally optional but super cute. (See post above for step by step tutorial). Set aside.
• Chop green onions and set aside. If you can find negi (Japanese leeks) this is preferred. However, green onions or western leeks work fine as well.
• Wash other green vegetable of choice. Traditional sukiyaki is usually made with chrysanthemum leaves. However, this can be very difficult to find outside of Japan so other green vegetables are welcome. Clean out your crisper. Any green vegetable would be delicious in this recipe. Set aside.
• Slice carrots and set aside. We used a cute little flower stamp for our carrots but you can just slice as desired.
• Set your frozen udon noodles in a large bowl. Pour boiling water over the noodles and allow them to unthaw for just 1-2 minutes. Drain, rinse with cool water and drain again. Set aside.

Cook your Sukiyaki Beef Udon

• Heat oil in iron skillet on your portable burner or other hot pot all in one device. Add thin beef slices and 2 teaspoons of sugar (Until lightly golden brown) (A shabu shabu or hotpot type of pan works great as this is usually served and cooked at the dining room table and cooked in front of your guests)
• Pour prepared Sukiyaki sauce pour over beef. Turn up your heat to high to bring to a light boil.
• Add the prepared tofu, mushrooms, carrots and udon noodles first. Then add napa cabbage and green onions to the sukiyaki broth pot. Taste the broth after you add the other ingredients and reassess. If you want it sweeter, add a little more sugar. On the other hand, if you want it savorier, add more soy sauce. If it is too salty for your palate, add a little more dashi or water. The sauce flavors intensify with cooking. We like to check on it about 5-8 minutes into the cooking process. Cooking time is about 10-15 minutes.
• Ladle beef and vegetables and broth over the udon noodles and serve at table. Add more of the vegetables and mushrooms a little at a time and cook to serve as people help themselves to the sukiyaki. (Purpose of cooking just a little at time is to keep the items fresh and not overcooked)
• Enjoy Sukiyaki Beef Udon with family and friends around your kitchen table. If you desire, you can dip sukiyaki components into a pasteurized beaten egg. (This is the traditional method in Japan)
• Eat sukiyaki with chop sticks and make sure you slurp your noodles. In Japan, slurping your noodles is a complement to the chef. (To really enjoy noodles while they are hot, one must slurp them in while take a cooling intake of breath. Go ahead and give it a try).

Notes

The best beef to use in this recipe is sukiyaki style cuts of beef. In Japan, this very expensive beautifully marbled Wagyu beef can be used. However, if you are living outside of Japan or just can’t afford wagyu beef, you can use super paper-thin sliced chuck rib or sirloin steak. If you can get your butcher to slice or shave your cuts of beef super thin, that is fantastic.

If you want to slice your own beef, put your beef in a freezer baggie. Then, freeze for a few hours or just until it gets midway firm but not frozen solid. It will then be easy to cut your beef paper thin. Another option is to buy raw shaved beef that is used to make beef and cheese dip sandwiches. We used shaved beef from Kroger to make this recipe. It is super thin with a little fat marbling.

Traditionally Sukiyaki Beef Udon will also have negi (Japanese leek) and chrysanthemum leaves which are both very difficult to find outside of Japan. We substituted green onions for the negi or you can use western leeks. In addition, we used bok choy instead of chrysanthemum leaves. If you can find chrysanthemum leaves, they impart a delicious slight bitter note to the broth that is quite addictive. Only plunge the leaves in the sukiyaki broth a moment or two to cook.

Mirin is a type of Japanese rice wine that is sweet and is used for cooking. In the US, it is difficult to find the REAL mirin but you can find Aji-mirin (tastes like mirin) which is rice wine with added sugars.

REAL mirin is the best choice. 2nd choice is aji-mirin. If you cannot find either, you can use a sweet marsala wine with a little additional sugar to mimic mirin. We used aji-mirin for this recipe. Please note that Aji-mirin in our opinion is sweeter and savorier that the real mirin, so you will have to adjust the seasonings to your own personal preference.

It is also optional to use both sake (Japanese Rice Wine) and mirin/ashi-mirin both in the recipe. However, using ½ cup of each gives this recipe a lovely flavor profile. If you wish, you can just use 1 cup of mirin or ajui-mirin in this recipe. If you cannot have alcohol, we have heard that if you mix white grape juice and lemon together it can be close to a “mirin-like” flavor. We have never tried this so if you do, please let us know your results.

There are 3 different types of Sake. We used "cooking sake" for this recipe. If you can find the low sodium version of cooking sake that would be best. If you use a good drinking sake, you may have to increase the amount of sugar in this recipe so it is sweetened to your desired level.

In order to make this recipe gluten-free, it is more of a challenge. Tamari sauce is super salty compared to regular soy in this recipe. If using tamari instead of soy sauce, reduce the amount to 3 tablespoons and adjust to your preferred taste level. In addition, you will need to swap out the wheat based udon noodles with rice noodles. Hon-dashi is not gluten free so you will need to make your own homemade dashi broth with kombu (seaweed) and bonito flakes (type of dried fish).

Hon-dashi comes in granules and you just add water to make the dashi broth. You can find hon-dashi online and at many supermarkets around the world. If you have kombu and bonito flakes, you can make your own dashi at home. It’s all about the umami.

 

Nutrition

Serving: 1g | Calories: 617kcal | Carbohydrates: 103g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 3157mg | Potassium: 290mg | Fiber: 9g | Sugar: 25g | Vitamin A: 3009IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 2mg

The post Sukiyaki Beef Udon appeared first on Healthy World Cuisine

One bite of Tuscan Slow Cooked Braised Beef in Wine Sauce in you will be in love. Melt in your mouth tender beef slathered in a killer good beef tomato wine sauce that is slow cooked. We served it over a delicious creamy polenta. However, you could also serve with egg noodles or mashed potatoes for the full comfort food experience.

Easy One Pot Meal

When the weather outside becomes treacherous to drive in and the frigid temperatures make it miserable to go outside, it is nice to stay inside and stay snuggled by the fire.

Tuscan slow Cooked Braised Beef in Wine Sauce is a great weekend meal to prepare while you are tending to all of your other holiday affairs such as gift wrapping, tree decorating, carving pumpkins, writing holiday cards or even baking holiday cookies. This recipe takes no effort at all to prepare and is a wonderful one pot dish. You may also want to try our Crazy Easy Italian Slow Cooker Pot Roast or our Pressure Cooker Oxtail Stew.

Stove Top, Oven or Slow Cooker Options

STOVE TOP: If you are going to be home for the afternoon, there is nothing more special than tending to your Tuscan Slow Cooked Braised Beef. A little stir every now and then to give it a little love. As the saucy broth cooks down, you may need to add a little extra beef broth or water to your pot to keep it from sticking.

OVEN: Another option is to cook your Tuscan Slow Cooked Braised Beef in Wine Sauce in the oven. You can sear the beef on the stove top. After you add all of the components of the recipe, then finish the cooking process in a Dutch oven with the lid. Set the oven for 350 degrees F (176 C) for 3-4 hours or until the beef is so tender you can cut it with a spoon.

SLOW COOKER: You can also cook your Tuscan Slow Cooked Braised Beef in Wine Sauce in your slow cooker (crock pot). In the slow cooker, you can cook on low for 8- 10 hours or on high for 4-6 hours.

However, due to the thickening required, you cannot cook this recipe in the pressure cooker (instant pot) as you will get the burn warning. This is due to the addition of the flour that makes the delicious roux.

The Untraditional Roux

Instead of the usual butter we use oil and fat from the beef to make the roux. Use equal amounts of fat to flour. We cooked ours for about 6-7 minutes to make a medium light roux. The roux is the secret to that thick and rich wine gravy.

If you need to make your recipe gluten-free, we skip the roux making process and just thicken up your gravy with a cornstarch slurry at the end of the cooking process. To make a cornstarch slurry, add 2 tablespoons of cornstarch or corn flour to a cup along with 2 tablespoons of broth or water and stir until all lumps are gone. During the last 30 minutes of cooking, add to your pan to thicken your gravy.

Best Cuts of Beef for Braised Beef

Choose the right type of beef! Unlike our parmesan herb beef cutlet, in which you want a thin tender cut of beef. Braised beef works best with tough cuts of beef with plenty of collagen and fat work best for slow cooked braising and for stews. Chuck roast are less expensive, and we used this for our recipe. We have also used Short ribs, but they can be expensive.

Searing

Tips for success include drying your beef cubes well and season freely with salt and pepper. Tossing the beef cubes in flour before searing, seals in the juices and starts to make that delicious roux for a thick and rich wine gravy. The drawback of dusting your meat cubes in flour prevents you from using the pressure cooker (instant pot). You will get the burn warning as it is too thick and causes sticking in the pressure cooker.

The goal is to get a nice brown sear on all sides of the meat. Do not over crowd your pan. To ensure that you are not overcrowding the pan, you may need to sear your beef a little portion at a time.

Braising

Your red wine should be something that you would like to drink with your meal. After all, you should let your red wine open up. One glass for the cook, some for the recipe and the rest at dinner. Lately we have been crushing over Pinot Noir and Merlot. However, Cabernets or any red wine blends are delicious options too. Don't use cheap cooking wine.

Deglazing your pan with the wine to get all the delicious bits off the bottom of the pan as that is where all the flavor is. This is a Very important step!

American Stew vs Braised Tuscan Beef

There are four aromatics; celery, carrots and garlic with onions too. However, they are cut up in small chopped dices.  They are there for flavor and are not in large chunks like in a stew.

We use our homemade tomato sauce  or Hunts tomato sauce as it does not have any added sugar and is gluten free too. You may also use tomato paste or homemade tomato sauce.

However, the one ingredient that makes this recipe extra special is our homemade Nourishing Slow Simmered Beef Bone Broth . You can also use canned or beef bouillon if that is what you have on hand.

Family Meal Tradition

Our dear "Little Fannie" used to make this dish and bring it to our Italian family reunion every year. "Little Fannie" is about 4 foot 10 inches and about 80 pounds soak and wet. She is the sweetest and kindest little Italian grandma, rich with family history and love. At one of the last family reunions, she shared with us her recipe for her recipe for Tuscan Slow Cooked Braised Beef in wine sauce and today we want to share this with you.

If you are looking for more cozy comfort meals you may like to try our...

Instant Pot Lentil Ham Stew 

Grandma's Chicken and Sliders

Ground Turkey Sweet Potato Curry

Cozy Chicken Curry Soup

Slow Cooker Beef Rendang Curry

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

More Beef Recipes

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Tuscan Slow Cooked Braised Beef in Wine Sauce

Tuscan Slow Cooked Braised Beef in Wine Sauce is a delicious one pot comfort food recipe with beef so tender you could cut it with a spoon in a rich gravy.

Course Mains

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6

Calories 565kcal

Author HWC Magazine

Ingredients

• 3 pounds Chuck roast- cut into 1.5-inch cubes (dry them well with a paper towel)
  
• 3 tablespoon all-purpose flour (reserve 2 tablespoons of flour for the roux)
• 1 teaspoon salt
  
• ½ teaspoon black pepper
  
• ¼ cup olive oil
  
• 1 yellow onion
  medium peeled and chopped
• 1 carrot
  medium peeled and chopped
• 1 stalk celery
  medium, chopped
• 2 cloves garlic cloves
  peeled and sliced
• 3 tablespoon Italian parsley
  chopped
• 1 cup dry red wine
  
• 2 whole bay leaves
  dried
• 1 cup beef bone broth plus extra as needed (or beef broth or beef bouillon)
• 1 cup tomato sauce
  
• polenta, garlic smashed potatoes or noodles to serve, optional

US Customary - Metric

Instructions

• Open the bottle of red wine and pour the chef a glass. (after all the wine should be allowed to breathe, right?)
• In a baggie, place the beef cubes, 1 tablespoons of flour (reserve the other 2 tablespoons of flour for the roux) and salt and pepper. Seal the baggie and hake to coat. Shake off excess flour and set aside.
• Heat the olive oil in a large sauté pan over a high flame. When the oil is hot, add the cubed beef and cook until evenly browned on all sides, turning as needed. You may need to do this in batches so that meat has room to brown.
• Remove the beef to a plate.
• Add the onion, carrot, celery, garlic, and parsley (save some of the parsley for a garnish) and season along the way with additional salt and of pepper. Cook 8-10 minutes, or until the vegetables are tender. (Italian cooking is about depth of flavor and seasoning along the way)
• Check to make sure you have about 2 tablespoons of oil at the bottom of the pan. If not, add a little. Stir in 2 tablespoons of flour and cook for about 6-7 minutes for a medium roux.
• Add the wine and scrape up any bits that cling to the bottom of the pan; cook until the alcohol evaporates, and the wine reduces for about 5 minutes.
• Then, add the beef broth, tomato sauce and bay leaf and bring to a gentle simmer.
• Return the beef back to the pan and cover with a tight-fitting lid and let this dish gently simmer. Season with salt and pepper to taste.

Stove Top Method:

• Braise dish for about 3 hours or until extremely tender and can cut beef with a spoon. You can add a more broth as needed to keep the beef moist, stir occasionally. If the sauce is too thin when the beef s done, remove the beef to a platter, cover with aluminum foil to keep warm, and reduce the sauce, uncovered, over high heat. Taste and adjust seasoning.

Dutch Oven Method:

• Preheat oven to 350 degrees F or 176 degrees C. Perform step 1- 8 on the stove top in a Dutch oven or a cooking vessel that can be used on the stove top and then transferred into the oven. Place the lid on top and transfer to the oven. Cook your Tuscan Slow Cooked Braised Beef in Wine Sauce for 3-4 hours or until so tender that you can slice your beef with a spoon.

Slow Cooker Method:

• Perform steps 1-8 on the stove top. Transfer your Tuscan Slow Cooked Braised Beef in Wine Sauce to the slow cooker. Cook on low heat for 10-12 hours or on high for 4-6 hours or until tender
• Serve Tuscan Slow Cooked Braised Beef in wine sauce hot garnished with some fresh parsley on a bed of polenta, garlic mashed potatoes or noodles. Andiamo a mangiare!

Notes

If your broth gets too thick during the cooking process add a little more beef broth to thin out. On the other hand, if your gravy is too thin at the end of the cooking process, remove the beef to a platter, cover with aluminum foil to keep warm, and reduce the sauce, uncovered, over high heat. Taste and adjust seasoning.

If you need to make your recipe gluten-free, use corn starch to coat the beef cubes. Hold off on making the roux and make a cornstarch slurry and add during the last 30 minutes of cooking. 2 tablespoons of cornstarch to 2 tablespoons water or broth. Mix well and stir into your Tuscan Slow Cooked Braised Beef in Wine Sauce and let it thicken up.

Do not try to make this recipe in a pressure cooker or instant pot with the roux or otherwise you will get the burn warning.

Use a dry red wine that you would like to drink with your meal to cook with. We used a Pinot Noir for this recipe today. That is what we were drinking. However, Merlots, Cabernets or any red wine blends are also delicious in this recipe. This is a fabulous dinner to make while at home prepping for the holidays.

Nutrition

Serving: 1g | Calories: 565kcal | Carbohydrates: 10g | Protein: 46g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 814mg | Potassium: 965mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1955IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 6mg

The post Tuscan Slow Cooked Braised Beef in Wine Sauce appeared first on Healthy World Cuisine

Healthy World Cuisine has teamed up with a group of super talented food bloggers to bring you 48 Best Thai Recipes for a delicious Thai Recipe Feast. Do you love the savory, sweet, sour and spicy blend of Thai cooking?

We absolutely love Thai cuisine and could eat it almost every day. Between the delectable fresh aromatics, the Wet Markets, the funky flavors and beautiful Thai Fruit and Vegetable Carving, what is not to love.

Have you ever been to Thailand? Every region in Thailand has their own specialties but they all have one thing in common - CHILI PEPPERS. That is the beauty of these 48 Best Thai Recipes is you can adjust the ingredients and heat level to your liking.

Thai Kitchen History

The basic Thai kitchens are ancient and for centuries have been upheld by the Royal Palace with many outside influences. The Palace carved the way to the ingredients used and styles of cooking in Thailand today.

Did you know it was the Portuguese that introduced Thailand to the chili? Imagine if that had not happened how very different Thai recipes would taste.

Food of North East Thailand

Rice is the major staple with Sticky rice in the country side and long grain Jasmine rice in the city. The rice is usually served along side a very small amount of fermented foods. Grilled chicken with dipping sauce and Som Tam, the green papaya salad, is served along with the sticky rice. Soups are hot and sour style soups. Hot pot, "Suki" is served like a steamboat are also popular.

Food of the North

Northern Thai curries have Burmese influences and are made without coconut milk and are fiery hot. Pork and sausages are also more prevalent in this area. Main dishes are usually always served with a sticky rice on the side. Noodles dishes are also popular.

Bangkok Food and City Central

This area is watered by many rivers and is the rice bowl of Thailand. In addition, these waterways give way to large selections of fresh water fish, crabs, and prawns. A favorite vegetable of ours that grows along the water ways is the water spinach. Have you ever tried this vegetable whilst in Thailand? Highly suggested! Bangkok (BKK) is the modern home of Royal Thai Cuisine. You probably recognize these recipes as the more classic recipes of Thai cuisine.

Food of the South

On the Malaysia border, seafood and fish are plentiful. Coconut, palm oil and pineapple are abundant as well. Yellow curries are popular. Spices such as cardamon, cumin and cloves are popular and so are delicious roti. Chinese influence includes dumplings, barbecue meats and noodles.

All we can say is everything is absolutely delicious. Try everything at least once. We could not be more delighted to enjoy the culinary influences that each group and the topography has brought to Thailand. don't take our word for it. Get ready to try these delicious 48 Best Thai Recipes.

Thai Table Etiquette

Did you know that Thai people eat with a fork and spoon instead of chopsticks? Sometimes chopsticks are used to eat noodles. Hold the spoon in your right hand and the fork in your left hand. Use the fork to place the food on the spoon and eat from the spoon. Do not use your fork to pierce food to eat unless it is something that you would not eat with rice.

Generally speaking, all Thai dishes are meant to be shared and served on a platter and always served with rice. Just try a tablespoon or two of each dish. Dishes are not generally passed around like in the Western World. Instead, it is more common for others to place a little bit on top of your rice or you to serve others closest in sitting range.

48 Best Thai Recipes

Healthy World Cuisine has teamed up with a group of talented food bloggers to give you the best, quick and easy Thai recipes you will ever need. We have have Thai appetizers, sauces, Mains, sides, salads and desserts.

Delicious Thai Appetizers & Sauces to Wet your Appetite

These Thai snacks and street food nibbles are going to be your new favorite.

Thai Fish Cakes with Peanut Sauce / The Cook Report

Thai Chicken Satay with Peanut Sauce / Recipe Tin Eats

Thai Firecracker Shrimp Party Appetizer / Healthy World Cuisine

Prik Nam Pla - The Incredible Thai Table Condiment / Healthy World Cuisine (gluten-free)

More Thai Appetizers

Thai Curry Turkey Tofu Meatballs / Healthy World Cuisine (gluten-free)

Gluten Free Thai Shrimp Pancakes / Healthy World Cuisine

Thai Main Dish Recipes that are WAY Better Than Take Out

Whether you like a good spicy curry, a stir fry, vegan recipe or some pure comfort food, there is a delicious Thai main dish that you will enjoy to serve your family and friends.

Thai Grilled Shrimp Skewers with Coconut Sticky Rice / Went Here 8 This

Thai Chicken Penang Curry / Curry Trail

30 - Minute Vegan Pad Thai / Vegan Huggs

Red Coconut Curry Chicken With Lemongrass and  Toasted Sesame Noodles / Foodal

Thai Sweet Potato Noodle Bowls with Shrimp and Peas/ Beyond Mere Sustenance

Thai Style Ground Beef Bowls with Asian Carrot Salad / Healthy World Cuisine

More Delicious Thai Main Recipes

Thai Pad See Ew (Stir-Fried Noodles) / This Old Gal

Tropical Thai Swordfish / Healthy World Cuisine

Thai Spaghetti Squash / To Simply Inspire

Pad Thai Your Way / Healthy World Cuisine

Curry Shrimp Meal Prep / Carmy

Thai Sweet Chili Pork Tenderloin / Healthy World Cuisine

Roasted Kabocha Squash with Curried Sauce / Healthy World Cuisine

Grilled Flank Steak with Thai Style Chimichurri Sauce / Healthy World Cuisine

Thai Basil Chicken Stir Fry / The Cozy Cook

Halibut Coconut Curry in a Hurry / Healthy World Cuisine

Crockpot Thai Turkey Tenderloin / Healthy World Cuisine

Thai Ground Beef Recipe with Mint, Carrots and Peppers / Eating Richly

Turmeric Pork Skewers & Thai Basil Dipping Sauce / Healthy World Cuisine

Thai Peanut Tofu Sandwich / Veg Annie

Simple Spicy Thai Hot Pot / Healthy World Cuisine

Easy Thai Shrimp Curry / Salt and Lavender

Spicy Holy Basil Chicken (Pad Krapow Gai)/ Healthy World Cuisine

Spring Time Thai Beef Buddha Bowls / Healthy World Cuisine

We are only half way through this line up of 48 Best Thai Recipes. Are you feeling inspired yet? What is your favorite recipe? Let us know in the comments below.

Delicious Thai Side Dishes

Rice is an important part of every Thai Meal. Check out these delicious rice side dishes.

Thai Pineapple Fried Rice / Curry Trail

Savory Coconut Rice / Little Sunny Kitchen

Sensational Thai Salads

Green Papaya Salad (Vegan) / Healthy Nibbles

Thai Beef Salad / The View From Great Island

Authentic Thai Fish Salad / Healthy World Cuisine

Easy Thai Chicken Salad with Canned Chicken / Low Carb Yum

Easy Chickpea Thai Quinoa Salad With Peanut Dressing/ V Nutrition and Wellness

Thai Pomelo Crab Salad Avocados / Healthy World Cuisine

Easy Spicy Thai Shrimp Salad (Pla Goong Salad Recipe) / Went Here 8 This

Thai Grilled Watermelon Salad / Healthy World Cuisine

Satisfying Thai Soups

Thai soups are comforting, spicy, savory, aromatic and just what you need on a cold damp day.

Thai Red Curry Chicken Soup / Taste and See

15 Minute Vegan Thai Green Curry Soup with Vermicelli / Salt and Lavender

Thai Hot and Sour Prawn Soup / Healthy World Cuisine

More Tasty Thai Soups

Thai Corn Chowder / The Soccer Mom Blog

 Golden Spiced Noodle Soup / Healthy World Cuisine

Creamy Thai Sweet Potato Chicken Soup / Healthy World Cuisine (Whole30, Paleo and a Less than 30-minute meal!)

Tasty Thai Curry Bowls / Healthy World Cuisine

You can have a huge list of 48 Best Thai Recipes without mentioning desserts, right? Unlike Western desserts, Thai desserts are not as sweet but are very delicious and the perfect ending to a Thai Feast.

Thai Desserts and Beverages

There is nothing better than something delicately sweet and refreshing after a spicy meal. We hope you love love these delicious desserts and cocktails as much as we do.

Mango Boba Smoothie Recipe / Pepper Bowl

Mango Sticky Rice / The Missing Lokness

No - Churn Dairy Free Mango Swirled Ice Cream / Healthy World Cuisine

Blue elephant Chili Cocktail / Healthy World Cuisine

We hope you enjoyed these 48 Best Thai Recipes as much as we did. Please stop on by and visit these talented food bloggers.

Kob Khun Ka!

The post 48 Best Thai Recipes appeared first on Healthy World Cuisine

If you are looking for a quick and easy recipe that will be a hit with the whole family, then save this Beef and Peppers in Black Bean Sauce recipe. You are just going to love the tender melt in your mouth beef with the bold flavors of the the black bean sauce, soy sauce, ginger and garlic and little kick from the chili.

Meal Prep Sundays Just Got Even Easier

If you are doing meal prep Sundays, be sure to slice your veggies and beef and make your rice or cauliflower rice if doing the low carb thing. You can even have the meat marinating.

Another 15 minute dinner idea that is always a hit with the family is our quick and easy shrimp and noodle stir fry. Then on that busy Monday, Tuesday, Wednesday and Thursday work days, school days and other obligation crazy days, you can have dinner on your table in just about 5 minutes. How perfect is that!

Wok vs Frying Pan

A wok is nice to have as it allows lots of work space to move around the food quickly. However, you can still make delicious Chinese food without a wok, just in a frying pan. The secret for those crispy and vibrant vegetables is not to over load your pan.

You want to do a quick stir fry with very little high heat tolerant oil (ex, canola oil). If you over fill your pan, you are steaming and not frying. Depending on the size of the pan or wok, we sometimes we split up the ingredients and fry in two separate batches to prevent the steaming effect.

How to Make Your Beef Melt in Your Mouth Tender

• Cut the meat thinly against the grain.
• Marinade the meat for at least 2-3 hours or up to overnight. We like to marinade our beef with a little Shaoxing wine, garlic, onions, soy (tamari sauce), sesame oil, cornstarch and just a little bit of sugar or sugar alternative.
• Splurge and use beef tenderloin. You can also use some cheaper cuts of meat but you need to marinade the meat for longer.
• We have one more secret that Chinese restaurant in Hong Kong uses to make tender meat and you will have to keep on reading to find out more...

Beef and Peppers just like Restaurants in Hong Kong

We have tried to make this Beef and pepper with spicy bean sauce at home before but could never get the beef to taste the same as the restaurants on Lamma island in Hong Kong. We asked the chef what his secret was and he told us it was the cut of beef and his cooking style.

The chef deep fries the beef for just a minute at a very high heat. He told me that flash frying the meat, unlike stir frying the meat, makes the meat have a crunchy exterior and tender interior. The chef was right on. The beef was super tender and flavorful and not greasy at all it is flash fried.

You can try it this way if you like but we are not real big on the whole deep frying event. Deep frying is messy and uses a lot of oil. If you use a delicious tender cut of beef,  marinate it several hours of overnight and cook in a very hot wok, you can get the same effect without the whole mess of flash frying-deep frying just with a quick and easy stir fry.

What is Black Bean Sauce?

Black bean sauce is not made with any beans.  Crazy? Right! Actually the sauce is made with salted and fermented black soy beans. These fermented black soy beans are also known a "Douchi" in Chinese. Fermented black soy beans are salty and have a very intense umami flavor.

In order to make the black bean sauce, the fermented black soy beans are mixed with aromatics like garlic, ginger, onion, Shaoxing wine, rice vinegar, soy (tamari) sauce, and a pinch of sugar and cooked. We made a homemade gluten-free spicy black bean sauce called La Jiao Jiang.

Where to Buy Black Bean Sauce?

You can buy black bean sauce in a well stocked US grocery store that has an Asian Food section. Black Bean Sauce is also readily available at Asian Markets and also on for sale on Amazon.

Once you open a jar, it needs to be stored in the refrigerator with a tight lid. Our suggestion is to use the fermented black bean sauce within 6 months. However, you will see some articles list it good up to 2 years. However, we love using black bean in Mapu Tofu , Baked Cod Parcels with Black Bean Sauce and many other stir fry dishes.

Recipe Quick Tips

• Marinating the beef is what infuses the flavor and tenderizes the beef. Please marinate at least 15 minutes for a beef tenderloin and at least 2-3 hours or overnight for tougher cuts of beef.
• Traditional Chinese cuisine does not have a ton of sauce. Dry fry is the usual way. Wet, soupy and saucy is what you call "American-Chinese food"  in the States. Nor will it be sweet, come with a "dinner roll" or fortune cookies. These things always crack us up... and here is your traditional Chinese dinner roll...(smiling)
• However, depending on the brand of black bean sauce you are using, if it is super thick then we add a tablespoon of water with the black bean sauce to get it all moving in the pan.
• Get that wok smoking hot and use an oil that can stand up to the heat. Canola, etc. (if you got that smoke alarm going off, you are doing something right!)
• Make sure you have everything chopped and ready to go into the wok. When you start cooking your Beef and Peppers in Black Bean Sauce, it will go very fast and you need to be ready with all of your ingredients.
• Do NOT overfill your wok or frying pan as that will steam the food instead of stir fry it.
• Keep the ingredients moving in your wok.
• Black bean sauce is salty, be cautious with your soy or tamari sauce. Taste and then you can always add more to your liking.

More Chinese Stir Fry Recipes

Spicy Pork and Bamboo Stir Fry

Chinese Eggplant with Spicy Pork

Wood Ear Mushroom Stir Fry

Mapo Tofu

Clean Eating Shrimp Stir Fry

15 Minute Shrimp and Noodle Recipe

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Beef and Peppers in Black Bean Sauce

Beef and Peppers in Black Bean Sauce is spicy, flavorful dish with tender melt in your mouth beef that can be on your table, including rice, in about 15 minutes.

Course Beef

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 301kcal

Author HWC Magazine

Ingredients

Beef and marinade

• 9 oz beef
  250 grams or can use flank steak or sirloin)
• 1 onion
  medium cut into half moon slices (reserve half for the marinade and half for the stir fry)
• 3 cloves garlic
  chopped (1 for marinade and 2 for the stir fry)
• ⅛ cup rice wine (shao xing) (can substitute with a sherry)
  
• 2 teaspoon sesame oil
  (1tsp for marinade and 1 teaspoon for finishing the dish)
• 1 tablespoon tamari (soy) sauce
  
• 2 teaspoon cornstarch
  
• 1 teaspoon sugar
  or sugar alternative

Ingredients

• 2 tablespoon oil
  
• 1 teaspoon ginger
  freshly grated or ¼ teaspoon dried ground ginger.
• 1 chili pepper
  or a teaspoon of garlic chili sauce (optional for level of heat)
• ½ red bell pepper
  chopped
• ½ yellow bell pepper
  chopped
• ½ green bell pepper
  chopped
• 1 tablespoon spicy black bean sauce
  heaping tablespoon
• 1 tablespoon tamari (soy) sauce
  
• 1 tablespoon green onions for garnish (optional)

US Customary - Metric

Instructions

• Slice your beef against the grain in thin slices.
• Marinate the meat: In a resealable plastic bag, place your slice beef, onion (save half of onion for stir fry), garlic, shaoxing wine, sesame oil, soy sauce, cornstarch, sugar or sugar alternative. Close the bag and mix the contents gently. Place beef and marinade in the refrigerator inside a dish. (just in case the bag gets a leak) Marinate beef for 2-3 hours or up to overnight. (Prepare your rice so that it starts to cook about 15 minutes before you start stir frying your dish.)
• Place oil into wok or frying pan and turn the burner on medium high heat.
• Carefully put your sliced beef into the oiled and very hot wok. Use your utensils of choice to separate the beef slices. Fry beef slices for about 1 minute or just until the color changes. Remove the beef. Keep warm and set aside.
• Add the ginger and chili just until aromatic then add the remaining garlic and red, yellow, green peppers and onions. Stir fry and quickly move the vegetables around for about 1 minute.
• Add spicy black bean sauce, soy (tamari sauce) and stir fry.  Add the sliced beef back into the wok. Quickly stir fry until well blended. Add a little drizzle of sesame oil to taste, if desired. (depending on your brand of black bean sauce, some brands are thicker. If needed, add 1 tablespoon of water to the dish to get the sauce moving)
• Transfer to a serving dish and garnish with green onions as desired. Serve your delicious beef and peppers in black bean sauce with hot rice or cauliflower rice and enjoy!

Notes

We used beef tenderloin to keep this beef dish really tender but you can also use beef flank or sirloin but best to marinate those choice for several hours or overnight. Beef tenderloin marinade can be for 15 -30 minutes. 

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 10g | Protein: 13g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 686mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 673IU | Vitamin C: 77mg | Calcium: 22mg | Iron: 2mg

The post Beef and Peppers in Black Bean Sauce appeared first on Healthy World Cuisine

Spanish Empanadas are the perfect one handed tapas to serve at a gathering. You are just going to love that first bite into the flaky crust and the hearty savory beef mixture. We love serving our beef empanadas hot out of the oven and with a side of our Spicy 5 Minute Chimichurri Sauce. Your guests are going to love you and your homemade empanadas too!

Spanish Tapas Party

It is Spanish Tapas Night here at Healthy World Cuisine. Pour yourself a tall fruity sangria and come and join the fun. Last week, we started our fun Spanish night with the Best Orange Almond Flourless Cake dessert.

Hey, why not right? Life is short- Eat Dessert first for a sweet ending to your party! Coming soon to a monitor near you will be our fast and easy chimichurri sauce recipe, baked Spanish mushroom tapas. Be sure to check out our recipe for our Spanish Meatballs with Peppers and Tomato Wine Sauce is a hit at any gathering.

History of Empanadas

Empanada treats are prevalent in Spain, Portugal, Latin America, Argentina, Philippines and Caribbean and other places around the world and are a type of stuffed pastry. These delicious stuffed treats are often served at parties or festivals either as a starter or as part of the main meal.

In addition, they have many different fillings depending on where they are originated from. Did you know that they can be either baked or fried. To keep this recipe a little healthier we will be baking them.

Fillings

Traditional fillings include beef, raisins, olives, hard boiled eggs and such. When you are cooking for 25 guests with 25 different taste palates, it is best to exclude those questionable filling like raisins and hard boiled eggs. Instead, we added in red bell pepper and it was a hit. If you like the idea of a hand pie, be sure to try our Easy Pumpkin Empanadas as a dessert option.

Argentina Recipe

We have a very dear friend from Argentina. She makes the most wonderful ground beef empanadas you have ever tasted. A recipe passed on to her from generation to generation is like gold.  You are so lucky.  She has shared her beef filling recipe with us today.  We have never tasted anything that has even come close to it since.

Simplify Your Party Hosting Strategy

We thought about making our own flaky empanada crust for our beef empanadas from scratch as we have done numerous times before. Actually, this beef empanada recipe was first posted back on September 20, 2011 and since then we have learned many lessons along the way.

First important lesson when hosting a gathering is to delegate.

Second important lesson is to do as much as possible in advance.

Third is to simplify everything you can. For example, if you are not feeling up to make individual hand pies, try our simple cheeseburger puff pastry rolls instead.

If you have been following Healthy World Cuisine you may have remembered that we made the empanada dough from scratch. Crazy! Right? Hosting 25 people and making everything from scratch. Actually, that might be referred to as insane. We took a very easy and delicious short cut and used store bought refrigerated pie dough. Yes, we did and no one was the wiser.

Helpful Hints for Making Empanadas for a Crowd

• Buy pre-made pie crusts - you can thank us later
• Make your beef mixture in advance and allow to cool completely before stuffing your empanadas.  We did this the day before and refrigerated the beef filling. The reason being is that the dough will become soggy and your empanadas will be difficult to seal and work with.
• Keep your pie dough refrigerated until just ready to use. If your pie dough gets warm, it becomes difficult to work with and sticks on things and more apt to tear.
• Do NOT over stuff your empanadas. You want to keep about ½ inch away from the sides. If the beef mixture gets on the section you are trying to seal, then it could pop open during the baking of the empanadas.
• You can use the edge of the fork to seal or use the same fold over crimp like you do for a dumpling or pie crust. The edge of the fork is easiest and quickest method. The fold over method is a little more complicated.
• We used egg wash to seal the edges of our beef empanadas and also brushed on top to give a beautiful golden color when baked.
• Make sure you poke a little fork hole near the edge of the empanada to allow the steam to escape, just like you would with an apple pie.
• Pre fill and crimp edges of your beef empanadas and store uncovered in the refrigerator until ready to bake later that day. You can store like this up to 8 hours in advance. As a matter of fact, you will have better results with the baking process if your beef empanadas are chilled 30 minutes before baking. Less likely to pop open during the baking process.
• You can stack up your baking sheets in the refrigerator if you place 2 little tiny bowls that are deeper than your empanadas on each of your baking sheets. (Rocking awesome idea from the hubby!)
• Alternatively, you can stuff your empanadas and crimp. Then, you can place on a baking sheet uncovered and freeze until firm and then place in a freezer safe container up to 3 months. You can then bake directly from the freezer, making sure to give them a quick egg wash before you put them in the oven.
• Beef empanadas can be baked before your guests arrive and eaten at room temperature but we really like them hot out of the oven.
• Once your guests arrive, pour them a fruity sangria and pop your beef empanadas in the oven for about 20 minutes or until golden brown and enjoy. Repeat process until your guests are full or you run out of empanadas.
• This beef empanada recipe makes 34 medium sized empanadas. We used about a 5.5 inch bowl to make our pastry circles from the pre-made pie crust. By the time you fold them in half and then crimp, it is the perfect hand held size beef empanada.

Be prepared to be hunted!!!

You may be asking, "What the heck?" Yes, be prepared to be hunted down and stalked like a wild animal once your guests hear the timer for the oven and freshly baked empanadas are coming out of the oven. We have an island in the center of the kitchen and the oven on the opposite side.

As it was quite crowded in the kitchen and living room area, we placed the freshly baked beef empanadas and placed them on a serving platter with a bowl of chimichurri sauce and walked around offering our guests a taste. Little did we know we had a parade of followers trying to catch up to the beef empanadas tray to grab another taste.

Step By Step Beef Empanadas

Frequent Asked Questions (FAQ's)

More Appetizer Recipe Ideas

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Beef Empanadas

Easy Beef Empanadas are made with pre-made light and flaky pie crusts stuffed with seasoned ground beef, olives and spices and baked to perfection.

Course Appetizers/ Snacks

Cuisine Spanish

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 34 empanadas

Calories 227kcal

Author HWC Magazine

Ingredients

• 1 Tablespoon olive oil
• 1 small onion chopped
• 4 cloves garlic peeled and minced finely
• 1 pound ground beef
• salt and pepper to taste
• 1 red bell pepper chopped
• 3 tablespoons tomato paste
• 3 tablespoons water or beef broth or red wine - 3 tablespoons to thin out the tomato paste
• 2 teaspoons paprika
• 1 teaspoon oregano
• 2 teaspoons cumin
• 1 cup green pitted olives sliced
• 8 pie crusts 4 pre-made packages (8 unbaked pie crusts)
• 1 egg beaten
• oil spray to prevent sticking on tray
• Spicy 5 Minute Chimichurri Sauce optional

Instructions

• Place oil in frying pan and heat up to medium heat. Add onion and garlic and fry until aromatic. Add ground beef and salt and pepper to taste and cook for about 3-5 minutes until browned. If excess oil, drain the fat from the pan.

  Add chopped red bell pepper, tomato paste, (water, broth or wine to thin out a little), paprika, oregano, cumin and green pitted olives and cook for 2 minutes until most of the liquid is absorbed.. You want the mixture to be slightly saucy but not wet as you do not want the empanadas to leak from the crust. Allow Beef mixture to cool.
• Remove the pre-made pie crust from the carton and lie flat on your counter or cutting board. Use a 4 inch bowl to cut out round circles. (We were feeding a huge crowd so we made 34 empanadas). Place a little egg wash or water around the edge of each pie crust circle.

  Place 2 tablespoons cooled beef mixture into each circle on one side. Close the empanada in half. Press your fingers around the edges. Then you can either use a fork to go around the edges to press and seal or crimp the sides by folding over the edges. Take a fork and place a couple of little holes near the crimped edges to allow the steam to escape during the baking process. Continue this same process with the remaining empanadas.
• Place your prepared empanadas in the refrigerator for 30 minutes prior to baking. Pre-heat oven for 375 degree F (190 degrees C) Brush your empanadas with egg wash. Bake Empanadas for 18- 20 minutes uncovered or until golden brown.
• Serve beef empanadas hot out of the oven with an chimichurri sauce if desired. enjoy!
• You can make your beef empanadas up to the point of baking up to 8 hours in advance and store in the refrigerator until your guests arrive and then bake when your guests arrive.

  You may also freeze unbaked beef empanadas on the baking sheet. Once the empanadas are frozen solid you can place in a freezer bag or plastic sealed container up to 3 months. You can then bake directly from the freezer. Do not unthaw.
• Empanadas can also be eaten at room temperature but they are absolutely fantastic hot out of the oven.
• You may wish to add raisins or hard boiled eggs slices to your empanadas if desired.

Notes

Helpful Hints for Making Empanadas for a Crowd

• Buy pre-made pie crusts - you can thank us later
• Make your beef mixture in advance and allow to cool completely before stuffing your empanadas.  We did this the day before and refrigerated the beef filling. The reason being is that the dough will become soggy and your empanadas will be difficult to seal and work with.
• Keep your pie dough refrigerated until just ready to use. If your pie dough gets warm, it becomes difficult to work with and sticks on things and more apt to tear.
• Do NOT over stuff your empanadas. You want to keep about ½ inch away from the sides. If the beef mixture gets on the section you are trying to seal, then it could pop open during the baking of the empanadas.
• You can use the edge of the fork to seal or use the same fold over crimp like you do for a dumpling or pie crust. The edge of the fork is easiest and quickest method. The fold over method is a little more complicated.
• We used egg wash to seal the edges of our beef empanadas and also brushed on top to give a beautiful golden color when baked.
• Make sure you poke a little fork hole near the edge of the empanada to allow the steam to escape, just like you would with an apple pie.
• Pre fill and crimp edges of your beef empanadas and store uncovered in the refrigerator until ready to bake later that day. You can store like this up to 8 hours in advance. As a matter of fact, you will have better results with the baking process if your beef empanadas are chilled 30 minutes before baking. Less likely to pop open during the baking process.
• You can stack up your baking sheets in the refrigerator if you place 2 little tiny bowls that are deeper than your empanadas on each of your baking sheets. (Rocking awesome idea from the hubby!)
• Alternatively, you can stuff your empanadas and crimp. Then, you can place on a baking sheet uncovered and freeze until firm and then place in a freezer safe container up to 3 months. You can then bake directly from the freezer, making sure to give them a quick egg wash before you put them in the oven.
• Beef empanadas can be baked before your guests arrive and eaten at room temperature but we really like them hot out of the oven.
• Once your guests arrive, pour them a fruity sangria and pop your beef empanadas in the oven for about 20 minutes or until golden brown and enjoy. Repeat process until your guests are full or you run out of empanadas.
• This beef empanada recipe makes 34 medium sized empanadas. We used about a 5.5 inch bowl to make our pastry circles from the pre-made pie crust. By the time you fold them in half and then crimp, it is the perfect hand held size beef empanada.

 

Nutrition

Serving: 1empanada | Calories: 227kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 186mg | Potassium: 108mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 199IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 2mg

The post Beef Empanadas appeared first on Healthy World Cuisine