The concept of combining beef, noodles, and stir-frying is a natural result of the widespread availability of these ingredients and the efficiency of the cooking method in Chinese cuisine. Specific ‘beef noodle stir-fry’ recipes vary widely by region, reflecting a long history of culinary evolution rather than a single point of origin.
Udon noodles are used in beef stir-fry because their thickness allows them to soak up large amounts of stir-fry sauce, ensuring every bite is full of flavor. The noodles have a satisfyingly chewy and ‘meaty’ texture that holds up well to high heat and makes them excellent at absorbing flavorful sauces without becoming soggy. Because they are thick and filling, they make a very satisfying base for a beef stir-fry, especially when combined with other ingredients like vegetables and protein.
Many udon noodles, particularly frozen versions, are pre-cooked and can be added to the stir-fry with minimal preparation, making them a great option for quick weeknight meals.
This is an easy version of beef noodle stir fry, but the taste is really good!
Print Recipe
Beef Noodle Stir Fry
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Sauce
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake & ground black pepper; set aside.
Stir Fry
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add beef & onions. Cook, flipping once, until browned, about 3-4 minutes; set aside.
Stir in mushrooms, broccoli & carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef & soy sauce mixture until well combined, about 2-3 minutes.
-
Recipe Notes
Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour, water, and salt.
With only 13 days left until Christmas day there are probably numerous gatherings you will still need to prepare for. Hors d’ oeuvres are part of the holiday party tradition. I think that the best appetizers are ‘finger foods’ that you can eat easily and with very little mess. It seems every culture has its own collection of favorite appetizer recipes which have evolved over the years.
In North America, frozen puff pastry has become the ‘go-to’ when it comes to party fare. Puff pastry is so magical. It looks just like regular dough, but it doesn’t contain yeast, baking powder, or baking soda. Nevertheless, it puffs in the heat of the oven into flaky golden layers. Probably the big plus is that you can buy it frozen and have great success without it being labor intensive.
Not only do puff pastry appetizers make for a chic presentation, but they also make it easy to time your guests’ arrival with taking the appetizers out of the oven if you are serving them hot. Most recipes require a short cooking time, which allows you to pop them in the oven half an hour before your guests arrive and serve a warm appetizer as soon as they walk through the door.
Combining pears, gorgonzola cheese, and red onion in puff pastry appetizers creates a delightful blend of sweet, savory, and tangy flavors. Certain flavor pairings are so underrated and pear and gorgonzola are definitely one of them.
Gorgonzola is an Italian, blue-veined cheese, made from cow’s milk. It can be creamy, firm, or crumbly. Neither Brion nor I like the taste of traditional blue cheese, but we really enjoy the dolce gorgonzola (the milder and creamier version).
This combo of pears, red onion and gorgonzola is very versatile in that you can use it to make appetizers as well as topping for pizza dough.
Print Recipe
Pear, Red Onion & Gorgonzola Tart
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Nuts
-
Chop nuts & roast them in a dry skillet until golden brown. Spread them on a plate & allow to cool.
Pastry
Place the sheet of puff pastry on a large piece of parchment paper. Score each edge with a sharp knife about 3/4" in from outer edge making sure not to cut all the way through. Beat the egg & brush the EDGE of the pastry with it. If you prefer, sprinkle a very small amount of sea salt on the EDGE.
Caramelized Onions
Heat 1 Tbsp olive oil in skillet until hot. Add red onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color.
Remaining Fillings
Peel & seed pear. Cut into thin slices. Strip the thyme leaves from the sprigs & crumble gorgonzola.
Assembly/Baking
Brush sour cream over inside of the pastry (NOT on the edge). Top the pastry with pear slices, gorgonzola & the red onion. Sprinkle thyme over all. Sprinkle with freshly ground pepper if you wish.
Bake the tart for about 20 minutes or until golden brown on bottom & edges. Sprinkle with nuts (if using).
Cut in whatever size you wish. Serve for hors de oeuvres or as pizza with a simple tomato-arugula salad.
It’s hard to get bored of pizza, but sometimes you want to change things up a bit. In addition to trying new toppings and cheeses, consider using an alternative to tomato sauce on pizza.
Pizza night is a cherished tradition in many households, but sometimes, it’s good to break away from the routine and experiment with new flavors. One of the easiest ways to do this is by trying out different alternative pizza sauces.
The other day Brion & I were in a Winners/Homesense store. Of course, my favorite spot is always the area where they have all the cookware and specialty food items. I saw bottled sauce made with artichokes and garlic. Immediately my thoughts were as to how I could use it. It was quite pricey, so I opted to try and make a copycat version at home.
While tomato sauce has long been associated with traditional pizza, there is a whole new world of flavors waiting to be discovered by breaking from tradition. Tradition of course has its place—there’s a reason classic tomato-topped pizza has been a staple for generations. But there is more to pizza sauce than regular tomato. There are exciting flavors, interesting textures, sweet things, spicy things, cheesy things, even exotic things!
Here are some ideas for making pizza without tomato sauce:
- White pizza – Make a white sauce with olive oil, garlic, parsley, and a dash of salt and pepper. Spread it on the pizza dough instead of tomato sauce. Top with cheeses like mozzarella, ricotta, or feta, and veggies.
- Pesto pizza – Spread pesto sauce on the dough instead of tomato sauce. Top with veggies and cheeses.
- BBQ chicken pizza – Use BBQ sauce as the base instead of tomato sauce. Top with chicken, red onion, cheddar cheese, etc.
- Mediterranean pizza – Make a tahini sauce base. Top with artichoke hearts, kalamata olives, feta, red onion, etc.
- Breakfast pizza – Scramble eggs with veggies and meats. Spread it on the dough. Sprinkle with cheeses.
- Buffalo chicken pizza – Spread buffalo wing sauce on the dough. Top with chicken, blue cheese, mozzarella, celery, onion.
- Thai pizza – Make a spicy peanut sauce base. Top with chicken, carrot, onion, cilantro, mozzarella.
- Carbonara pizza – Spread an alfredo sauce base. Top with bacon, onion, Parmesan, egg, parsley.
The best thing about pizza is that there are endless ways to enjoy it. So here you have it … shrimp pizza with artichoke & garlic sauce. Yum!
Print Recipe
Shrimp Pizza w/ Artichoke & Garlic Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Sauce
Place all ingredients except oil in food processor. With motor running, Add olive oil in a slow stream to make an emulsion. Place in a dish & set aside.
Pizza Toppings
Fry bacon until done but not crisp. Drain on a paper towel then chop into bite-sized pieces. In the same skillet, sauté shrimp until just cooked & remove it from skillet.
Sauté sliced mushrooms & sliced onions until just cooked.
Slice cherry tomatoes in halves & prepare fresh herbs.
-
Assembly
-
Spread each naan bread with artichoke & garlic sauce.
Top pizzas with onions, mushrooms, shrimp & bacon. Sprinkle shredded cheese over all then dot with halved cherry tomatoes & herbs.
Bake 10-15 minutes or until cheese is bubbly & tomatoes are roasted. Serve.
Recipe Notes
- You will no doubt have extra artichoke & garlic sauce. Store it in an air-tight container for up to one week. Enjoy it on toasted bread or swirl into cooked pasta.
