Chili Beef Noodles

Chili Beef Noodles are a simple to prepare dish that is best served with quality ingredients. The choice of meat and noodles will have an impact on the flavor and the presentation of this meal. Once you have your ingredients follow this recipe to bring a slightly tangy version of this meal that will satisfy your appetite in a sensuously pleasing way. This hearty simple meal keeps well and is great for food prepping. Make this ahead of time and your family can simply reheat and enjoy at their convenience.

Watch this video and follow the instructions to have succulent strips of steak nestled in tender noodles on a plate near you. Like and share this video or any of my recipes you like. Let me know if you enjoyed this meal or suggest anything you would like to get a food lovers researched and developed opinion on.

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Tender beef, chili & onion with noodles.

Cooked noodles (lo mein or egg)

In a small bowl: combine all the sauce ingredients together and mix until the cornstarch is completely dissolved. Set aside.

Clean and trim off fat from the steak. Slice the steak against the grain.

Place the steak in a bowl. Add the rest of the ingredients to the bowl and mix. Let marinate for 15 minutes.

Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak and cook for 3-4 minutes (stir frequently and separate the ingredients to help make sure they are cooking uniformly).

Add sliced red chili peppers, minced garlic and cook for 1-2 minutes or until fragrant.

Add pre-cooked noodles.

Add sauce. Mix everything together and cook for 2 minutes.

Add green onions, mung bean sprouts and mix everything together until the sauce forms a nice coat over the noodles.

Remove the pan from the heat.

Serve immediately & enjoy!

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Chili Beef Noodles

No ratings yet
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4
Calories

Ingredients
  

Marinate

  • 1 lb steak sirloin or flank
  • 1 tbsp soy sauce
  • 1 tsp cornstarch

Sauce

  • ½ cup water
  • 2 tbsp sweet chili sauce
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp chinese five spice
  • 1 tsp cornstarch
  • ½ tsp white pepper

Noodles & Vegetables

  • 1 lb cooked noodles (lo mein or egg)
  • 1 cup mung bean sprouts
  • 4 green onions cut into 2" long
  • 3 garlic cloves minced
  • 1-2 red chili pepper sliced

Instructions
 

Marinate

  • Clean and trim off fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add the rest of the ingredients to the bowl and mix. Let marinate for 15 minutes.

Sauce

  • In a small bowl: combine all the sauce ingredients together and mix until the cornstarch is completely dissolved. Set aside.

Stir-fry

  • Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak and cook for 3-4 minutes (stir frequently and separate the ingredients to help make sure they are cooking uniformly).
  • Add sliced red chili peppers, minced garlic and cook for 1-2 minutes or until fragrant.
  • Add pre-cooked noodles and sauce. Mix everything together and cook for 2 minutes.
  • Add green onions, mung bean sprouts and mix everything together until the sauce forms a nice coat over the noodles. Remove the pan from the heat.

Serve immediately & enjoy!

    Video

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    Shrimp Chow Fun

    This Chow Fun recipe is a delicious dish made with flat rice noodles that are cooked to perfection with slightly crunchy vegetables, tender shrimp and dressed for the table in a mouthwatering soy based sauce. The tip presented in this recipe that has taken many attempts to perfect is how to prepare and maintain the juicy tender peak flavor of fresh shrimp. I love a good stir-fry and this popular Chinese dish, that is made with fresh ‘Chow-Fun’ noodles, will be well received by the recipients at the table.

    Watch the short video and follow the simple instructions below and repeat this eatfoodlicious experience in your home today. The flavor and texture of fresh soft wide rice noodles also goes great with your choice of beef, chicken, pork, tofu, mushrooms or almost anything you want to give a gorgeous presentation to, just follow this basic process and you will have a pleasingly delicious meal. Like and share this or any of my recipes you find interesting. Also feel free to leave a comment because the only thing I like doing more than eating and cooking is talking about eating and cooking.

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    Serve immediately

    Marinate – In a bowl: combine shrimp, shaoxing wine, soy sauce, white pepper and mix. Marinate for 15 minutes.

    Sauce – In a small bowl: combine all the sauce ingredients together and mix.

    Carefully pull the fresh noodles apart.

    Set aside.

    Heat the pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add shrimp and cook for 60-90 seconds per-side (about 80% fully cooked).

    Remove the shrimp and set aside.

    Turn up the heat to high. Add 1 tbsp oil, sliced onions and minced garlic. Cook for 1 minute or until fragrant.

    Add fresh noodles and pour the sauce on top.

    Gently toss the noodles with the sauce until most of the rice noodles soak up the sauce (about 80%).

    Add garlic chives & mung bean sprout.

    Add shrimp

    Gently toss everything together.

    Best serve warm.

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    Shrimp Chow Fun

    No ratings yet
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 6
    Calories

    Ingredients
      

    Marinate

    • 12 oz extra large shrimp peeled & deveined
    • 2 tbsp shaoxing cooking wine or dry sherry
    • 2 tsp soy sauce
    • ½ tsp white pepper

    Sauce

    • 1 cup water
    • 2 tbsp oyster sauce
    • 2 tbsp soy sauce
    • 2 tbsp shaoxing cooking wine or dry sherry
    • 1 tsp dark soy sauce
    • 1 tsp granulated sugar
    • 1 tsp sesame oil

    Noodles & Vegetables

    • 1 lb fresh wide rice noodles
    • 1 cup mung bean sprouts
    • 4 garlic chives or green onions cut into 2" long
    • 6 garlic cloves minced
    • ½ onion sliced
    • 3 tbsp (divided) canola, vegetable or peanut oil

    Instructions
     

    • Marinate – In a bowl: combine shrimp, shaoxing wine, soy sauce, white pepper and mix. Marinate for 15 minutes.
    • Sauce – In a small bowl: combine all the sauce ingredients together and mix.
    • Carefully pull the fresh noodles apart and set aside.
    • Heat the pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds.
    • Add shrimp and cook for 60-90 seconds per-side (about 80% fully cooked). Remove the shrimp and set aside.
    • Turn up the heat to high. Add 1 tbsp oil, sliced onions and minced garlic. Cook for 1 minute or until fragrant.
    • Add fresh noodles and pour the sauce on top. Gently toss the noodles with the sauce until most of the rice noodles soak up the sauce (about 80%).
    • Add garlic chives, mung bean sprout and shrimp. Gently toss everything together.

    Serve immediately and enjoy!

      Video

      Keyword best shrimp chow fun recipe, easy chow fun recipe, seafood chowfun recipe, shrimp chow fun
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      One-Pan Chicken Fajitas

      It just doesn’t get much easier than this recipe for home made chicken fajitas. Juicy flavorful street taco style fajitas are delicious and fun to eat. The secret to this tasty recipe is the dry seasoning mix and the lemon juice that are baked to perfection and produce a well balanced flavor of a traditional fajita. Just cut everything up put it on the pan and place in the oven. You can serve on hard or soft shell but I prefer mine on toasted corn tortillas to get that authentic flavor of an unmistakably good street taco.

      When the family requests fajitas or street tacos simply watch this video and follow the instructions below and you will have a pan full of delicious food for the table in less than 35 minutes. Letting the oven do the work frees up the cook to toast tortillas, cook black beans or a nice Spanish rice to deliver the eatfoodlicious experience. Like and share this or any of my recipes form my growing daily catalogue and feel free to leave a welcome comment anytime.

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      Chicken breasts, onion & bell peppers.

      Sliced onion, bell peppers & chicken.

      In a small bowl: combine all the seasoning ingredients together and mix.

      Slice chicken breasts; place them in a bowl, add seasoning and mix well.

      Add lemon juice, 2 tbsp of olive oil and continue to mix until well combined.

      Lightly grease the baking sheet/pan.

      Place sliced bell peppers, sliced onions, chicken breast, 2 tbsp olive oil on the baking sheet. Mix until well combined.

      Place the baking sheet in the oven.

      Bake for 20-25 minutes.

      Serve with salsa, lettuce, beans, rice, cheese, tomatoes, lime & tortillas.

      Serve immediately & enjoy!

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      One Pan Chicken Fajitas

      No ratings yet
      Prep Time 15 mins
      Cook Time 20 mins
      Total Time 35 mins
      Course Main Course
      Cuisine American
      Servings 6
      Calories

      Equipment

      • Baking Sheet (13"x 9")

      Ingredients
        

      • 2 chicken breast large
      • 3 bell peppers (red, orange or yellow) sliced
      • 1 onion sliced
      • 4 tbsp (divided) olive oil
      • 2 tbsp lemon juice

      Seasoning

      • 2 tsp chili powder
      • 1 tsp ground cumin
      • 1 tsp dried oregano
      • 1 tsp paprika
      • 1 tsp salt
      • 1 tsp black pepper

      Instructions
       

      • Preheat the oven to 425°F (218°C).
      • In a small bowl: combine all the seasoning ingredients together and mix.
      • Slice chicken breasts; place them in a bowl, add seasoning and mix well.
      • Add lemon juice, 2 tbsp of olive oil and continue to mix until well combined.
      • Lightly grease the baking sheet/pan.
      • Place sliced bell peppers, sliced onions, chicken breast, 2 tbsp olive oil on the baking sheet. Mix until well combined.
      • Place the baking sheet in the oven and bake for 20-25 minutes.
      • Serve with salsa, lettuce, beans, rice, cheese, tomatoes, lime & tortillas.

      Video

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      Chicken Chop Suey

      Chicken Chop Suey is loaded with tender meat, crunchy vegetables and bathed in a delicious savory sauce. This is a simple to make easy to follow recipe that is best served with your favorite rice. The trick to maintaining crunchy vegetables and tasty leaves is to stage the cook times for each. Place the firm and dense vegetables in the stir fry and cook until almost ready. Then add the leaves just prior to serving for a fresh tasting and nice looking dish for the table. The addition of the Chinese style brown sauce enhances the aroma produced from the wok and the vegetables and tender chicken emit invitations through out the process.

      If you have a growing family serve this with extra rice and really filling those hungry tummies by watching the video and following the instructions below. Like and share any of my recipes you find interesting form the growing eatfoodlicious catalogue. Leave a comment if you have any questions or would like to discuss further any tips or suggestions for a good home cooked meal.

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      Serve with rice.

      Clean and slice the chicken thinly.

      In a bowl: place the sliced chicken and all the marinade ingredients together. Mix well and marinate for 15 minutes.

      In a small bowl: combine all the sauce ingredients toghther and mix. Set aside until ready to cook.

      Vegetables

      Sliced mushrooms

      Slice the bottom tips off the choy sum. Cut about 2″ off the stem and set aside. Continue to cut the leaves and set aside until ready to cook.

      Peel and slice the carrots thinly (julienne).

      Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated chicken and cook for 3-4 minutes (about 90% cooked) and transfer to a plate.

      Turn up the heat to high and add 1 tbsp oil to the wok/pan. Add sliced onions, minced garlic and cook for 1 minute or until fragrant.

      Add sliced carrots, sliced mushrooms and choy sum stems. Cook for 2 minutes.

      Pour the sauce in and mix. Add chop sum leaves & mung bean sprouts.

      Add chicken and cook for 2-3 minutes or until the sauce has thickened.

      Remove wok/pan from the heat.

      Serve with rice.

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      Chicken Chop Suey

      No ratings yet
      Prep Time 15 mins
      Cook Time 15 mins
      Total Time 30 mins
      Course Main Course
      Cuisine Asian, Chinese
      Servings 4
      Calories

      Equipment

      • Wok or Non-stick Pan

      Ingredients
        

      Marinate

      • 8 oz chicken breast or thigh
      • 1 tsp oyster sauce
      • 1 tsp soy sauce
      • 1 tsp shaoxing cooking wine or dry sherry
      • 1 tsp cornstarch

      Sauce

      • 1 cup water
      • 2 tbsp soy sauce
      • 1 tbsp shaoxing cooking wine or dry sherry
      • 1 tbsp oyster sauce
      • 1 tbsp cornstarch
      • 1 tsp granulated sugar
      • ½ tsp white pepper
      • ½ tsp sesame oil

      Vegetables

      • 8 oz choy sum or bok choy
      • 4 oz fresh shiitake mushrooms or any type of mushrooms
      • 1 cup mung bean sprouts
      • 4 tbsp canola or vegetable oil
      • 1 carrot (medium size)
      • ½ onion sliced
      • 3 garlic cloves minced

      Instructions
       

      Marinate Chicken

      • Clean and slice the chicken thinly.
      • In a bowl: place the sliced chicken and all the marinade ingredients together. Mix well and marinate for 15 minutes.

      Sauce

      • In a small bowl: combine all the sauce ingredients toghther and mix. Set aside until ready to cook.

      Vegetables

      • Peel and slice the carrots thinly (julienne). Slice the onions and mushrooms.
      • Slice the bottom tips off the choy sum. Cut about 2" off the stem and set aside. Continue to cut the leaves and set aside until ready to cook.

      Stir-fry

      • Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.
      • Add marinated chicken and cook for 3-4 minutes (about 90% cooked) and transfer to a plate.
      • Turn up the heat to high and add 1 tbsp oil to the wok/pan. Add sliced onions, minced garlic and cook for 1 minute or until fragrant.
      • Add sliced carrots, sliced mushrooms and choy sum stems. Cook for 2 minutes.
      • Pour the sauce in and mix.
      • Add chop sum leaves, mung bean sprouts and chicken. Cook for 2-3 minutes or until the sauce has thickened. Remove wok/pan from the heat.

      Serve with rice or noodles. Enjoy!

        Video

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        Instant Pot Bratwursts

        Crispy skin that is bursting with flavorful juices gushing with each bite filling your mouth with delicious indulgence is my favorite way to meditate on the ritual of a well made Brat. Beat the summer heat and cook one of Americas favorite tailgating items from the comfort of your kitchen. Brats are so awesome, you can make extra wrap them in aluminum foil and take camping for a reheat at the campfire on the go quality family pleaser. You can also sautee up some sauerkraut to top these bad boys for optimal food appreciation. We cook these and take then to the lake for a low smoke low heat fire and have them on the warm whenever our hinger arouses as we just make a day of family food and water.

        Enjoy Brats that are more predictable than an open flame and ready to the table in less than 20 minutes just by watching the video and following the easy instructions below. Share this or any of my recipes from my growing catalogue and spread the word of the eatfoodlicious meals suggestions. Hit the like button and leave a comment to let me know what you think about my site or suggest something you would like a good recipe for and I will get back to you because the only thing I like more than eating, cooking or planning meals is talking about them.

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        Juicy & flavorful bratwursts

        Only 3 ingredients – bratwursts, butter & water

        Set to sauté high. Add butter and wait until it melts.

        Place brats in the cooker.

        Brown all side of the brats (about 2-3 minutes per side). Remove the brats.

        Press cancel.

        Place the trivet in the cooker. Slowly pour the water in the cooker (exercise caution as the cooker may be hot)

        Return the brats to the cooker. Place the lid on. Pressure cook on high for 5 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

        Perfect bratwursts

        Serve immediately & Enjoy!

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        Instant Pot Bratwurst

        No ratings yet
        Cook Time 10 mins
        Natural Release 10 mins
        Total Time 20 mins
        Course Main Course
        Cuisine American
        Servings 5
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 5 bratwursts
        • 1 cup water substitute beer, apple juice or chicken broth
        • 2 tbsp unsalted butter

        Instructions
         

        • Set to sauté high. Add butter and wait until it melts.
        • Place brats in the cooker. Brown all side of the brats (about 2-3 minutes per side). Remove the brats. Press cancel.
        • Place the trivet in the cooker.
        • Slowly pour the water in the cooker (exercise caution as the cooker may be hot)
        • Return the brats to the cooker.
        • Place the lid on. Pressure cook on high for 5 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

        Serve immediately & Enjoy!

          Video

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          Instant Pot BBQ Baby Back Ribs

          Thick juicy sizzling Baby Back Ribs are a thing of real beauty. The Instant Pot pressure feature locks in the rub and the natural juices of the thick well marbled ribs. All that is left for you to do is coat your preferred thickness of your favorite BBQ sauce over the Baby Back Ribs and broil to smoldering perfection. Then slice and serve.

          The caramelized BBQ sauce makes for a messy but delicious meal. My favorite cut of Pork Ribs are the Baby Back ribs. This recipe will have the bones extruding just right and the meat will be fork tender faster than any other method of cooking them I have tried. 

          Thick, tender fall off the bone ribs are simple and very tasty. Follow the video and the instructions below to add Baby Back Ribs to your summer experience minus to out door smoke and heat. Share this video or any of my recipes from my growing catalogue of equally delicious eatfoodlicious meal suggestions.

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          Juicy, Tender & Flavorful Ribs

          In a small bowl: combine brown sugar, paprika, salt, pepper and mix.

          Clean and pat the ribs dry with a paper towel. Place the ribs meat side down on the cutting board. Pull the skin membrane off the back of the ribs and discard it.

          Coat both sides of the ribs with the rub mixture. Place the ribs on top of the trivet (you’ll have to form the ribs into a circle).

          Pour apple cider and liquid smoke in the cooker. Put the trivet in.

          Place the lid on. Pressure cook on high for 20 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Note: St. Louis Style – cook on high for 25 minutes and 10 minutes natural release. Spare Ribs – cook on high for 25 minutes and 15 minutes natural release.

          Place a wire rack on a baking sheet. Then, transfer the ribs (meat side up) to the wire rack (I used 2 tongs to help transfer the ribs to the baking sheet).

          Generously baste the ribs with your favorite BBQ sauce. Place the ribs in the oven and broil on high for 5-8 minutes or until caramelized.

          Remove the ribs from the oven and baste with sauce again (optional).

          Cool for 10 minutes before cutting. Place the ribs on a cutting board and cut between the bones.

          Serve & Enjoy!

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          Share on social media

          Instant Pot BBQ Baby Back Ribs

          4 from 2 votes
          Prep Time 10 mins
          Cook Time 20 mins
          Natural Release 10 mins
          Total Time 40 mins
          Course Main Course
          Cuisine American
          Servings 4
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 3 lbs baby back ribs St.Louis or Spare Ribs
          • 1 cup apple cider vinegar
          • 1 tsp liquid smoke
          • ½ cup BBQ sauce your favorite sauce

          Rub

          • 2 tbsp brown sugar
          • 1 tbsp paprika
          • 2 tsp salt
          • 1 tsp black pepper

          Instructions
           

          • In a small bowl: combine brown sugar, paprika, salt, pepper and mix.
          • Pour apple cider and liquid smoke in the cooker. Put the trivet in.
          • Clean and pat the ribs dry with a paper towel. Place the ribs meat side down on the cutting board. Pull the skin membrane off the back of the ribs and discard it.
          • Coat both sides of the ribs with the rub mixture. Place the ribs on top of the trivet (you'll have to form the ribs into a circle).
          • Place the lid on. Pressure cook on high for 20 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
            Note: St. Louis Style – cook on high for 25 minutes and 10 minutes natural release. Spare Ribs – cook on high for 25 minutes and 15 minutes natural release.
          • Place a wire rack on a baking sheet. Then, transfer the ribs (meat side up) to the wire rack (I used 2 tongs to help transfer the ribs to the baking sheet).
          • Generously baste the ribs with your favorite BBQ sauce. Place the ribs in the oven and broil on high for 5-8 minutes or until caramelized.
          • Remove the ribs from the oven and baste with sauce again (optional). Cool for 10 minutes before cutting. Place the ribs on a cutting board and cut between the bones.

          Serve & Enjoy!

            Video

            Keyword instant pot baby back ribs, instant pot bbq baby back ribs, pressure cook bbq baby back ribs
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