82514 minute beef satay peanut ramen Recipes

rump steak, soy sauce, peanut oil, onion, garlic cloves, ground cumin, cayenne pepper, lemon juice, crunchy peanut butter, coconut milk, brown sugar, chili flakes, fresh coriander (the leaf chopped )

peanut oil, fresh gingerroot, peeled and chopped very fine, sliced mushrooms , discard stems (any kind will do), green onions, thinly sliced, salt (or less ), cooked ramen noodles , no flavor packet included, soy sauce (i use low sodium ), sesame oil, dry cooking sherry, cooked meat beef , chicken or 1 cup pork

beef schnitzel, onion, pepper, minced garlic, soy sauce, peanut butter, rice

beef-flavor ramen noodles or 1 (1/3 oz) package oriental-flavor instant ramen noodles, eggs, beef bouillon powder, water

minced beef, crunchy peanut butter, fresh breadcrumb, grated carrot, tomato sauce, spring onions, finely chopped, vegemite, curry powder

beef mince, crunchy peanut butter, fresh breadcrumb, tomato sauce, spring onions, finely chopped, vegemite, curry powder

beef , cut into strips, red bell pepper , cut into strips, green bell pepper , cut into strips, ramen noodles (1 beef, 1 oriental flavor), snow peas, broccoli, teriyaki sauce, vegetable oil, garlic powder, ginger powder

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

peanut oil, chopped onion, brown sugar, ketchup, minced garlic, hot chili sauce , sriracha or sambal oelek, toasted sesame oil, light soy sauce, smooth peanut butter

lean ground beef, cooked and drained on paper towels, bacon, cooked and torn into bite size pieces (reserve 2 tbsp bacon fat), ramen noodles (broken into 3 sections), garlic cloves, minced, red onion, diced (about 1 1/4 cup), cabbage, chopped (about 8-10 cups), carrots , cut into thin 1 inch strips, red bell pepper, cut into bite size pieces, light soy sauce, bean sprouts (mung bean), light soy sauce , to taste, crushed red pepper flakes (about 1/2 to 1 tsp) (optional)

ramen noodles, any flavor, sour cream, cream of mushroom soup, water, milk, onion, chopped, french s french fried onions, ground beef

beef-flavor ramen noodles, ground beef, tomato, chopped, onion, chopped, cheddar cheese, shredded, thousand island dressing

wooden skewers (you may need more), heavy cream, curry powder, ground turmeric, ground cumin, cayenne pepper, salt, onion, chopped, garlic, minced, boneless, skinless chicken breast halves, ribeye steak, trimmed, peanut sauce, smooth peanut butter, garlic powder, cayenne pepper, lemon juice, soy sauce, granulated sugar, water

peanut oil, sized onion, very finely diced, garlic cloves, finely chopped (can use bottled minced garlic), peanut butter (i prefer crunchy), chicken stock or 1 cup beef stock, chili powder (hot ground chilli powder not mexican ), sugar, curry powder (as strong or mild as you prefer), shaosing wine or 2 tsp dry sherry, coconut cream

bamboo or wooden skewers, new york strip steak or fillet, trimmed, soy sauce, honey, red chili flakes, ground cumin, ground turmeric, vegetable or peanut oil, garlic, unsalted butter, divided, peeled and minced fresh ginger, whole green onion, finely chopped, chicken stock, soy sauce, honey, hoisin sauce or your favorite barbecue sauce, red chili flakes

ramen noodles (beef or your favorite flavor), ground beef, sweet corn, onion, chopped, vegetable oil

beef-flavored ramen noodles, flank steak, thinly sliced, vegetable oil, divided, snap peas, oyster sauce, sugar, scallions, sliced (green part only )

garlic clove, onion, butter, chicken fillet, peanut butter, curry powder, chicken stock