Noodles with Beef

January 10, 2010

I doubt these are authentic in any way.  I’m a total novice when it comes to Asian cooking but  a recent trip to Kobe Steakhouse with Birthday Boy inspired me to try this easy combination.  The griddle on my Viking made it easier but I’m sure a wok or large saute pan would work just fine (and probably be easier to clean up.)

  • Beef, Top Round or already cut for Fajitas, about 2 pounds
  • Zucchini, 2
  • Garlic, 2 or 3 cloves
  • Green Onion, a bunch or two
  • Ginger, a tablespoon when minced
  • Soy Sauce, 1/2 cup
  • Hot Mustard, 2 tablespoons
  • Rice Vinegar, 2 tablespoons
  • Chili Paste, 1 to 2 tablespoons
  • Sesame Oil
  • Peanut Oil
  • Spaghetti

Put the water on for the spaghetti then mix the sauce.  Combine soy sauce, rice vinegar……a good forkful of chili paste and a tablespoon or two of hot mustard.Mince the garlic and the ginger.Cut the zucchini into chunks.  Slice the green onions into thin slices.If the meat isn’t already cut, slice it into thin strips.Heat the griddle or pan and pour on a little peanut oil.  Add the veggies and cook, stirring often. Meanwhile, the water should be ready for the noodles so get them started.Once the veggies are tender, remove them from the griddle.  Add a little more oil if needed and quickly saute the beef.  Remove it from the griddle and add it to the veggie mixture.Drain the pasta and dump it onto the griddle.  Squirt it with a little sesame oil, both to add flavor and to keep it from sticking.  Toss it together.Pour the sauce mixture over the pasta and toss for another  minute, until it’s well-mixed.Remove the pasta from the griddle, into a large serving bowl.  Toss it all together with the beef and vegetables.Serve and enjoy!

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{ 11 comments… read them below or add one }

1 Wendi January 11, 2010 at 8:32 am

I am coveting the grill on your stove. Oh the things I could do with that beauty.


2 Memoria January 11, 2010 at 10:28 pm

What a great blog! I love the large, clear, detailed photos. This dish looks amazing.


3 tigerfish January 12, 2010 at 3:02 am

This looks so good! Love the way you cook everything.


4 Steak Tips January 12, 2010 at 9:56 pm

yummmmy……. thanks for your tips i’d love to follow you.anyway happy new year ~~~~


5 Sarah January 12, 2010 at 10:37 pm

While those noodles look delicious, what I am really dying for right now is YOUR AWESOME STOVETOP!


6 Angela January 18, 2010 at 2:14 pm

Thanks for sharing your recipe. I made the noodles, without the beef, last week and my husband has requested them again (which is very rare). I’m looking forward to trying them with the beef tonight. Although this recipe is pretty easy, with only a few ingredients, it made me look like a star in the kitchen! Thanks again.


7 Karen Bove January 18, 2010 at 10:43 pm

You’re welcome! I’m glad it’s a hit. I love how easy it is. And try other veggies! It doesn’t have to be zucchini.


8 Elise February 22, 2010 at 4:44 pm

Hello, I stumbled upon your blog from the Pioneer Woman… and this dish is amazing!! My husband and I made this together for Valentine’s Day dinner. We used Chinese egg noodles, carrots and broccoli for the veggies and lots of the Chinese hot mustard. SO delicious, and my jumbo fry pan was big enough for all the noodles. I’m guessing we’ll make this many more times – thanks so much for the inspiration!


9 Olga @ MangoTomato May 1, 2010 at 5:43 pm

omg i love your stove!!!
that’s exactly how I make my Asian food too: just throw in a few things and hope for the best :)

Can I give you one tiny little hint on knife skills? Curl down that index finger when you are holding a knife instead of resting it on top of the blade. Imagine that you are chocking someone. You’ll be much safer that way.


10 Carolina HAMON DIAZ June 15, 2010 at 12:14 pm

Hi, I love your site web..I maked this recipe can see here I loved it! Thanks!! Carolina


11 Lloyd Wood Devix November 22, 2010 at 5:11 pm

Good recipe- I added a few more vegatables and it was great. Thanks

Lloyd Wood Devix CO


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