Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, braised konyaku thread noodles and beef with ginger. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Braised Konyaku Thread Noodles and Beef with Ginger is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Braised Konyaku Thread Noodles and Beef with Ginger is something that I have loved my whole life. They’re nice and they look wonderful.
I added the rich taste of beef to the slightly spicy hot konnyaku noodles. This is our family's regular side dish because we love konnyaku. Reduce heat to medium-high and add beef.
To get started with this recipe, we have to first prepare a few ingredients. You can cook braised konyaku thread noodles and beef with ginger using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Braised Konyaku Thread Noodles and Beef with Ginger:
- Make ready packet Konyaku noodles
- Get to 150 grams Coarsely chopped beef
- Make ready piece Ginger
- Prepare Dried red chili peppers
- Take less than 1 tablespoon Vegetable oil
- Prepare Seasonings:
- Prepare Soy sauce
- Make ready Sake
- Take Sugar
- Get Mirin
- Get Sesame oil
It's not much of a surprise, since I've been known to post some of our more throat-burning, tongue-numbing spicy Sichuan dishes, but for readers with tamer taste buds, this Braised Beef Noodle Soup recipe is what you've been waiting for. Braised Glass Noodles with Pork & Napa Cabbage, or 白菜猪肉炖粉条, is a traditional dish from Northern China, and I'm pretty certain that most northerners have their own creative ways of cooking it. Some like to use sour cabbage instead of fresh cabbage, and some like to add chili. Some prefer it saucy, and others prefer an almost soup-like consistency.
Steps to make Braised Konyaku Thread Noodles and Beef with Ginger:
- Cut the konnyaku noodles into bite sizes (about 7 to 8 cm-lengths) and boil in hot water for about 5 minutes to remove their bitterness. Drain in a colander.
- If the beef is too big, unravel and cut into 3 cm long pieces.
- Julienne the ginger. Remove the seeds of the chili and chop finely. Combine the seasonings.
- Heat a frying pan over a medium heat. Heat the vegetable oil and fry the ginger.
- Add the beef and fry.
- After the colour of the beef is changed, add the konnyaku noodles and stir-fry.
- Add the chilli and combined seasonings. Continue to heat until any excess liquid is evaporated and it makes a crackling sound. Sprinkle the sesame oil for finishing.
- Plate and serve. It gets tastier after you let it cool down and let the flavors settle in, so it tends to taste even better the next day.
Ingredients. yam flour , Water Place the beef and the konnyaku or shirataki along with all the marinade ingredients into a medium saucepan. Braised Konyaku Thread Noodles and Beef with Ginger Recipe by cookpad.japan. Great recipe for Braised Konyaku Thread Noodles and Beef with Ginger. I added the rich taste of beef to the slightly spicy hot konnyaku noodles. This is our family's regular side dish because we love.
So that’s going to wrap this up with this special food braised konyaku thread noodles and beef with ginger recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
