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Before you jump to Beef & Tomato Noodles recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.
Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the surroundings we are all going to have to make some improvements. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.
While it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. Perhaps the realization that an oven utilizes 75% more energy will motivate you to use the microwave more. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, nonetheless that is not true. A dishwasher is specifically economical when it’s full before a cycle is started. By cool drying or perhaps air drying the dishes instead of heat drying them, you can increase the amount of money you save.
The kitchen on its own provides you with many small methods by which energy and money can be saved. It is quite straightforward to live green, of course. Mostly, all it will take is a little common sense.
We hope you got insight from reading it, now let’s go back to beef & tomato noodles recipe. You can cook beef & tomato noodles using 13 ingredients and 18 steps. Here is how you achieve that.
The ingredients needed to make Beef & Tomato Noodles:
- Take 500-700 grams Beef Brisket
- Take 2-4 Eggs (depends how many people are eating)
- Get 2-4 Tomatoes
- Prepare 4 cloves garlic
- Get 1 Inch Ginger
- You need 2-3 King oyster Mushrooms
- Use 1 tsp chicken powder
- Prepare 1-2 tbspn Gochujang (optional)
- You need 1/2 cup soy sauce
- Provide 1/2 cup mirin
- Take 2 tsp white pepper
- Prepare 4 single packs of Udon noodles
- Take Spring onions to garnish
Steps to make Beef & Tomato Noodles:
- Begin by chopping the mushrooms, I normally slice them horizontally, it just looks better to well… see mushroom, shaped mushrooms, if you know what I mean.
- Quarter the tomatoes and put them and the mushrooms into a bowl together for later.
- Now peel the garlic, alternatively, you can just crush them, making removing the skin infinitely easier also this saves you having to crush it after you've peeled it (I'm an innovator I know) put the crushed skinless garlic into the same bowl as the tomatoes and mushrooms.
- If you haven't yet cut the ginger into an inch piece, an inch thick? I really don't know how to measure out ginger sorry. Anyway, do it now! and slice the inch into the 3 big pieces or finely slice it, I don't really like eating ginger and I make big chunks so I know what to keep away. Now put it into the bowl from step 3
- Chop the spring onions and put in a bowl save it for later.
- If you bought beef chunks or have already cut the brisket into cubes ignore this, but if you haven't, do it now!!!
- Now for the cooking to begin! Start by putting the beef into a cold pan, fill with cold water just enough to cover the meat by half an inch and bring to boil.
- Once boiling, drain the water and all the gunky stuff that'll appear on the surface of the water.
- Fill the pan back up with cold water and repeat step 7 and 8.
- Now for the actual soup. You may need a bigger pan or pot then you used to boil the beef, who knows. I don't know what pan you're using. Anyway in a big pot put in your beef fill with 1.5 litres of water. Throw in the tomato, mushroom, garlic, and ginger from earlier. You can also add the mirin, soy sauce, chicken powder, white pepper, and the gochujang if you want it spicy if someone you're serving doesn't like the heat just put it into individual bowls later. Slightly cover the pot and bring a
- Once boiling you can add the eggs just to boil for however long you want them(I like them hard-boiled). I'm not saying how long to boil an egg for it's basic you should already know.
- When the eggs are ready take them out and put into ice water to stop cooking further.
- After removing the eggs, turn the heat down and simmer for around 1-3 hours, it all depends on how big or small you cut the beef, take a piece out and try it to see how tender it is. Also, crush the tomatoes into the soup they should be soft enough now and release that flavour.
- After the eggs have cooled down peel and save for later.
- After around an hour you can remove the lid to reduce the soup for a thicker, richer broth if you wish. If not just leave the lid slightly covered until meat is soft and tender.
- Once the soup is ready and to your taste, you can start on the noodles. In another pot filled with water and bring to boil.
- When the water is boiling, drop in the noodles the boil until they're done or if you're using fresh udon like me boil until they separate, then drain.
- Now we can start assembling the dish! Begin by putting noodles into the bowl then the meat and mushrooms, then add the broth to cover the noodles. Finish it off with the spring onions and the egg sliced in half. (Optional: This is the last point you can add the gochujang as well to whoever wants to bring the heat!) This recipe was a lot longer then I thought I'm sorry but if you stayed with me until the end then I hope you enjoy it!
Use mince for cottage pie, stewing cuts for one-pots like beef stroganoff and fillets or sirloins for a Sunday roast.
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