The post Family Bolognese appeared first on Marion's Kitchen.
]]>The post Bolognese Roll-up Lasagne appeared first on Marion's Kitchen.
]]>The post How to cook mince? This is the ONLY way. appeared first on Marion's Kitchen.
]]>The post How to cook mince? This is the ONLY way. appeared first on Marion's Kitchen.
]]>The post What’s the best beef to use for a stir-fry? appeared first on Marion's Kitchen.
]]>What’s the best cut of beef to use for a stir-fry?
Spoiler: Exxy isn’t always better, my friends.
PRINT THIS
“When it comes to the best beef stir-fry, what cut should I use?” It’s a great question! Does the most expensive steak give the greatest flavour? Or are the often overlooked cuts the better choice, given the right treatment? It was time to step into Marion’s Test Kitchen to find the best beef for stir frying.
The different cuts of beef
I chose five different beef cuts – chuck, rump, sirloin, scotch and eye fillet – that were widely available in my local supermarket and used them all in a classic super-tender beef stir-fry recipe of mine.
They ranged from the most expensive eye fillet (often considered to be the most tender) down to the cheapest chuck steak, otherwise known as gravy beef. In fact, the price difference between the cheapest and most expensive was pretty big: $3.75 compared to $16.
Chuck steak is mostly made up of muscle and connective tissue, and to be honest I hadn’t previously considered it as stir-fry material. Here goes!
Slicing your beef
How you slice your steak for a stir-fry is so important, and plays a huge role in how tender your meat will end up. The general wisdom is that you want to be slicing across the grain of your meat.
If you take a look at your steak, you should be able to see the grain running in a certain direction. Should you cut with it, your pieces will have long grains running across their surface area, making them harder for you to chew. Take your knife and cut across it instead, and you’ll immediately see the difference in how your slices behave.
For bigger pieces like rump steak, where the meat almost separates into sections with their own grain, I would suggest dividing these sections up firstly. Once that’s done, treat each section as a separate cut with its own grain direction. Check the video above to see what I mean.
Oh, and very importantly: keep your slices THIN. No more than 3mm (⅛”) is what you should be aiming for.
The results
Once I’d done my all-important marinating (check my article on how to cook beef stir-fries for the full lowdown on what secret weapons you need), it was time to cook, then test.
Eye fillet
Gotta admit: I had high hopes for the premium cut. However, as I was stir-frying with the slices, they broke up a lot in the wok. By the time I was done, the finished dish looked like I’d used beef mince instead! Taste-wise, it was still very tender, but the beef almost ‘disintegrated’ in my mouth – just far too quickly for my liking.
Scotch fillet
These strips kept their shape in the wok, which is what you want in a beef stir-fry. Nothing bad to say about this one: it was tender, it tasted nice and soaked up the sauce perfectly. Thumbs up. But can we do it cheaper?
Sirloin (striploin) steak
It was actually kind of hard to tell the difference between this and the Scotch fillet! So for the cost saving between the two, this is my top contender so far in the taste test.
Rump steak
There was a noticeable difference in the beef stir-fry tenderness when I got to the rump. It was by no means tough, but it definitely wasn’t as tender as its predecessors.
Chuck steak (gravy beef)
Well wasn’t this a surprise: I found this cut to be far more tender than the rump… it was on par with the sirloin and scotch fillet, even. Totally unexpected, and really great considering the price difference.
The verdict? So long as you follow the tips for cutting, prepping and cooking your steak, you can absolutely get away with a budget-friendly cut of beef when making a super-tender beef stir-fry.
Check out my beef chuck stir-fry recipes for even more inspo!
Best beef stir-fry recipes to try
Tags:
Popular on Marion's Kitchen
The post What’s the best beef to use for a stir-fry? appeared first on Marion's Kitchen.
]]>The post 58 touchdown-worthy Super Bowl food ideas appeared first on Marion's Kitchen.
]]>57 touchdown-worthy Super Bowl food ideas
So tasty, you won’t even care if your team loses.
PRINT THIS
Super Bowl LVII is on its way, where the Philadelphia Eagles will take on the Kansas City Chiefs. Now, while I might not know much about the NFL, I DO know good food. Which is why I’ve pulled together these Super Bowl food ideas and snack recipes to help make you the MVP of your game day celebration. Get ready to go big or go home!
57 winning Super Bowl food ideas
Whether you’re going to be host with the most or you’re wondering what plate to bring to someone else’s Super Bowl party, these recipes will be the main event.
We’re rocking the retro vibes and bringing back crunchy shell tacos, filled with fresh toppings and a deliciously charred beef and chorizo mix that’s smoky and spicy. Nostalgia never tasted so good.
Double-cooked fried chicken wings are twice as nice, in my opinion! These Japanese-style Nagoya wings are all crunch, with a delightfully light glaze that keeps things crispy and joyous.
It doesn’t get much easier than this: sweet, sticky pork ribs with a hum of background spice… and just four ingredients involved!
These are like tater tots – only better! The perfect Super Bowl food for one-handed eating while watching the game.
It’s the Super Bowl dish of champions: fried chicken. Serve with a sweet chilli dipping sauce and hear the crowd go wild.
Soft, fluffy bao buns, crispy coleslaw and statement condiments to round things off nicely. You’ll be barking mad to not include these on your Super Bowl spread!
Slow-cooked pulled pork, marinated in a sticky chilli ginger sauce, then baked with cheesy nachos. Is your mouth watering yet? This is one epic party dish – it makes two trays so there’s plenty to go ‘round!
These bite-sized fritters are AMAZING. Crisp and savoury with sweet chunks of delicate prawn, they’re ideal dipped into a tangy sauce. What a winner!
All good things to those who wait… These sticky pork ribs are phenomenal already, but if you can plan ahead for overnight marinating, I promise it’ll be even more worth it.
Packed with spicy tom sum ‘slaw, crisp lettuce and fresh tomato, your Super Bowl party guests will want to get their hands round one of these bad boys, quicksmart!
Make the traditional restaurant classic at home with my version of Chinese spring onion pancakes. Add a spicy dipping sauce and you’ve got a real people-pleaser on your hands.
Yes, you CAN get seriously epic chicken wings in the oven! This spicy version is lip-smackingly good and will go down in history as one of the best Super Bowl food ideas ever.
Pizza is ideal for game day, if you ask me. But why bother waiting on ridiculous delivery times? Here’s how to make your own, with spicy pork, chillies and fragrant Thai basil on top of a crispy, chewy homemade pizza base.
Eyes on the game, not the buns. We know – when they look this delicious, it’s hard.
Spicy, fall-off-the-bone meat that everyone will want to dig into.
Sweet chilli sauce is perfect for dipping and drizzling… but using it as a marinade for these crispy, crunchy, finger-lickin’ chicken tenders takes them to a whole new level! The Super Bowl party food that will be devoured even before kickoff, guaranteed.
Impossibly crispy chicken wings and the most delicious sweet and sticky glaze… there’s no soggy skin in sight with these fried little friends of mine!
I love these mini morsels as a party snack… and I love the fact I can make them ahead even more!
Get set to enter a dipping dreamland with my recipe for crispy, crunchy chicken nuggets… and there’s no deep-frying involved! Yep, these baked bad boys are nugget goals.
The marinade has a chilli kick that’ll put any of those NRL players to shame.
It’s got ‘ball’ in the name, so it makes it on the Super Bowl food ideas list.
Score into the chicken pieces to really get that magic marinade working overtime!
These tender, sticky ribs are fall-apart fabulous.
Vegie burgers worth celebrating.
Prepare to flip out, because these 15-minute savoury Korean pancakes are divine!
For a substantial Super Bowl party food recipe, try these. It’s a spicy meatball sub but not as you know it!
Sticky, tangy, glossy bits of heaven for all your game-day needs.
Napkins at the ready, my friends! It ain’t a Super Bowl party if ribs don’t make an appearance.
This Japanese-inspired fried chicken is the perfect bite-sized pop of flavour, and served with a spicy wasabi mayo… it’s seriously wow.
Food on a stick = one of my fave (and easiest) Super Bowl food ideas.
These crispy noodle snacks are an easy party food idea (in Thailand, we call them ‘wrapped in a skirt’).
Who doesn’t love biting into a golden, extra-crispy chicken wing? The secret lies in the double fry.
Spicy beef burgers go next level with the addition of a few amazing flavours.
Time for tacos – and these ones are flaming good!
An all-American snack for an all-American sporting event. Could this be one of the best Super Bowl party food ideas yet?
It’s your standard prawn cocktail, with my little Asian twist.
The Super Bowl snack that’ll turn you into a halftime hero.
Umami-laden parcels of pure delight.
Stack up pork patties and quick pickled carrots for burgers with a bang.
Cute, crunchy and so good dipped into a chilli sauce. Get ready to roll, people!
Chicken wings are the ultimate party food or sharing platter idea. And these ones are a real favourite in my family – the recipe comes straight from Mama Noi herself!
It’s Super Bowl party time! These gorgeously crispy appetisers are the perfect friend to spicy sweet chilli sauce and will be a cause for celebration among your guests.
To make the ultimate sandwich, the devil is in the detail – and this one is sinfully good!
Looking for vegetarian Super Bowl party food ideas? This spicy, crispy cauliflower will go down a storm.
Make sure you have paper towel on hand for all those sticky fingers!
The perfect party food, these bite-sized pork toasts are totally moreish – you can’t just stop at one.
Kimchi meets cheese meets flaky pastry… these party puffs are full of my favourite things!
The hero of this burger story is sweet, sticky, juicy beef, paired with crunchy fried shallots and spicy jalapenos.
Crispy onion rings are the ultimate game day companion…and they’re even better when they’re Asian. These Korean-style onion rings are so good they’ll knock your (lucky) socks off!
This is a spicy fried chicken made by yours truly, that is not only deliciously crispy, but it’s GLUTEN FREE! Hello, good thing.
Bring an Asian twist to your Super Bowl party food ideas with these potstickers. The perfect ratio of chewy wrapper, crispy base and sweet prawn, water chestnut and garlic chive filling.
This is, hands down, the easiest bread recipe ever – there’s no kneading required!
Double the fry, double the crunch… bring on the serious crackle with these ultimate chicken wings. Guaranteed to bring on your happy dance.
A little bit fancy but super easy to make, these crispy wonton canapes are the ultimate Super Bowl party food.
Creamy, spicy, fresh and with a delectable crunch of the wonton wrapper, it’s a bitesize beauty worthy of any celebration.
Make them in advance and freeze them, then cook from frozen to serve.
The cornflake crumb on these delicately flavoured prawns gives off such a loud crunch, you’ll have to apologise to the neighbours for all the commotion.
Bursting with tasty vegetables and tangy kimchi, these pancakes are a fresh and fabulous game day snack.
You might also enjoy:
Tags:
Beef • Burgers • Chicken • Comfort food • Family favourites • Party food • Picnic • Pork • Prawns • Ribs • Sandwiches • Seafood • Snacks • Tacos
APPEARS IN THESE
Collections
Popular on Marion's Kitchen
The post 58 touchdown-worthy Super Bowl food ideas appeared first on Marion's Kitchen.
]]>The post What’s the perfect temperature for cooking meat? The answers are right here. appeared first on Marion's Kitchen.
]]>What’s the perfect temperature for cooking meat? The answers are right here.
Meat lovers unite! No longer will you need to look at your steaks and wonder ‘Is it ready yet?’ Here’s our handy how-to guide for cooking poultry, fish, beef, pork and lamb.
PRINT THIS
It’s a common question in the kitchen: how do I know when meat is cooked? There may be lots of hacks about timings or prodding parts of your body to match steak preferences, but one thing you can rely on is science. A meat thermometer can make light work of understanding meat cooking temperatures, especially when you’re dealing with large roasts and have a hungry clan of people waiting to tuck in. So if you’re wondering what is the meat cooking temperature for roast chicken, pulled pork, roast beef and more, bookmark or print off this handy meat internal temperatures guide.
What are meat cooking temperatures?
Put simply, you want the internal temperature of meat to reach a safe point where it’s hot enough to kill harmful germs that can cause food poisoning (and taste good, of course). While it may be relatively easy to cook smaller cuts of meat, when you’re dealing with a whole bird or joint, it can get tricky.
And with steak, everyone has a preference for the degree of doneness. Are you a rare, medium rare, medium, medium well or well done kinda person? It’s all determined by the juiciness levels, colour and, of course, internal temperature of beef when cooked.
How to use a meat thermometer
The simplest way to check if your meat is cooked properly is by avoiding the guesswork and using a meat thermometer. Using a meat thermometer is often overlooked in home cooking, but it’s definitely something more home cooks should be utilising if you want to avoid cutting your meat to check if it’s cooked properly. Insert the thermometer probe in the thickest part of your meat, away from fat, bone or gristle.
For chicken or turkey: Insert the thermometer into the inner thigh area, avoiding any bone.
For ground meats: For dishes like meatloaf, place the thermometer probe into the thickest area of the dish.
For beef, pork, lamb (can be roasts, steaks or chops): Always insert the thermometer into the centre of the thickest part, keeping away from any bone, fat or gristle.
A personal favourite of mine? I find Meater’s range of thermometers invaluable in the kitchen. Not only do the standalone probes mean no tangle of wires coming out of my oven, but I can also set my desired internal temperature via the (ridiculously easy-to-use) app on my smartphone. Once my roast hits the perfect temp, I get an alert. No more guesswork! Super handy to have it to hand when you’re cooking a juicy turkey (no one likes a dry ol’ bird), like with my 5-spice & Orange Turkey Roll.
Perfectly juicy tender turkey is a joyous thing… so it pays to use a meat thermometer!
Hot tip! When you take your meat off the heat, it will carry on cooking by up to five degrees. Therefore remove it before it gets to your desired internal temperature by this amount and let it do its residual thang.
Internal cooking temperatures for meat
What temperature should meat be cooked until? Well, it varies. But it’s so important. Undercooking meat, poultry and other foods can be dangerous – so you want to avoid it at all costs. Checking the internal temperature is the easiest and most effective way to ensure meat is cooked. Here’s what the Australian government suggests as safe temperatures for cooked meat (you can find the Food Standards Agency equivalents here):
Fish: 63°C/145°F
Minced meat, sausages: 71°C/160°F
Beef, veal, lamb, pork: In terms of cooking beef, there are multiple temperatures you can aim for. If you prefer your beef rare you’ll want to aim for 50 degrees celsius (122 degrees fahrenheit), 63°C/145°F for medium rare, 71°C/160°F for medium and 77°C/170°F for well done (see note on resting times below)
Ham precooked (to reheat): 60°C/140°F
Chicken and turkey (whole), thighs, wings legs, breasts: 74°C/165°F
Nail that cook by measuring the internal temperature of your meat.
Hot tip! It really does help to take your raw meat out of the fridge to warm up slightly before you cook it. Keeping food safety techniques in mind (I’m not saying leave it out overnight or in the hot sun!), you want to take the chill off the protein to help ensure it cooks evenly all the way through.
Resting times for meat
Resting is an important part of the cook process – it helps keep things juicy and tender. However, top tip: meat can continue to cook while resting, so try removing it from the heat when it’s about 3–6°C under your target temperature so it doesn’t go over that magic number.
How long to rest a beef roast for: 10–20 minutes before carving
How long to rest steaks for: 3-5 minutes before serving
SEE ALSO: My recipe for how to cook the perfect steak
We have collaborated with Meater to produce this content and may get compensation from content or collect a share of sales from links, if you decide to shop from them. This helps support our content creation. All content and views are from Marion’s Kitchen alone. I only partner with companies and quality products that add value to my content. I use them myself and happily recommend them to my audience.
Thermometer at the ready: meaty marvels
Tags:
Beef • Chicken • Christmas • Dinner Party • Family favourites • Holiday season • How-to • Lamb • Pork • Roasts • Steak • Steak night • Thanksgiving • Turkey
APPEARS IN THESE
Collections
Popular on Marion's Kitchen
The post What’s the perfect temperature for cooking meat? The answers are right here. appeared first on Marion's Kitchen.
]]>The post Anything but sad: easy salads that ACTUALLY taste good appeared first on Marion's Kitchen.
]]>Anything but sad: easy salads that ACTUALLY taste good
Vibrant. Zippy. Fresh. This is the salad compilation of your virtuous dreams.
PRINT THIS
No-one likes soggy lettuce, fact. But salads can be anything but sad – especially when they’re full of texture, tang and a symphony of flavours with every mouthful. Yep, salads can be a legit, standalone meal: hearty, satisfying and totally crave-worthy. Whether they’re bulked out with noodles, roasted veg or crispy chicken, one thing’s for sure: you’ll love these recipes for easy salads that ACTUALLY taste good.
Quick and easy salads you’ll want seconds of
If there’s one thing you need to know about me, it’s that I don’t do bland. I want off-the-radar flavour, texture by the bucketful and all-round deliciousness. From Thai salads and san choy bow handheld heroes, I’ve got the recipe compilation you’re in need of. Get ready to tuck into some tasty salads that go with seafood, chicken, pork and much, much more…
Tangy, spicy, fresh and fragrant… this veggie version of Thai laab salad is so good, you’ll be crying out for more. Cauliflower is the perfect vessel for that divine dressing, and it really soaks up all those flavours perfectly.
While Indonesian gado gado is traditionally served with fried tofu or tempeh, my version throws in some chicken skewers for a satay-esque spin. Serve it family style so everyone can help themselves to a truly celebratory salad.
Tender fish, fresh herbs and a spicy-sour dressing to tie it all together. Knockout status.
Fresh, crispy lettuce parcels filled with fried chicken? All the flavours of a Thai laab salad and all the crunch of a san choy bow? So much yes. Salad just got interesting.
The star of the show in this easy salad recipe is that chilli caramel that bastes both the fish and acts as a final drizzled flourish at the end. Serve this Vietnamese-inspired dish as a starter, side or main – it’s fabulous either way.
With its creamy interior and crunchy outer, oven-roasted cauliflower is the perfect vessel for a dressing of champions: in this case, my miso and sesame vinaigrette. Gnarly, salty bacon boosts the savoury factor. Salad doesn’t get much better.
One of my most popular salad recipes and, well… one look at that gloss on the chicken and it’s easy to see why. The umami flavour in the miso pairs perfectly with grilled chicken, edamame beans and cherry tomatoes for a summer salad that is super more-ish.
Marion’s version of Japanese tataki sees melt-in-the-mouth tender beef fillet in a beautiful, umami-rich marinade. Served with a fresh and fabulous tasty salad, and you’ve got a weekend lunch of champions to impress your loved ones.
This is my riff on a Caesar salad – and dare we say it – a much better version than the traditional! Not that there’s anything wrong with the humble Caesar salad (or Cae Sal as Molly Baz calls it) – we love it as much as the next person. But the basil and coconut dressing in this one pairs perfectly with the crunchy, crumbed chicken, parmesan and bacon. It’s truly epic.
Fresh, crunchy, simple but oh-so epic, this Asian coleslaw is all the things. It’s salad, just better.
Pops of apple, creamy potatoes and crunchy cabbage bring the party to your tastebuds. The Korean chilli flakes in the homemade salad dressing are next-level, too.
Bring freshness to the table and enjoy a lighter dinner option with this tasty Thai salad. It’s the perfect balance of melt-in-the-mouth seared steak, gorgeous herby goodness and crunch.
A chicken salad like no other, this dish is sweet, salty, tangy, crunchy. Oooof. What a combo.
How to make a bowl of dumplings feel more virtuous? Just add salad! Here, I’ve combined the two and I’m not even sorry – it’s fresh, filling and downright delicious.
It might be called Crying Tiger Beef, but the only tears will be ones of PURE JOY once you serve up this share platter at your next party. Perfectly seared steak, fresh herbs and a killer sauce make this ‘salad’ the hottest dish in town.
Think potato salad is gluggy, bland and boring? Then think again, because this version is amazingly savoury, and the bacon takes it beyond basic. Ideal for your next barbecue.
This delicious Asian-style coleslaw is a great side for any meal. Toss it together in next to no time using purple and white cabbage for colour, and crispy fried shallots as a crunchy topping. One of the best easy salads, promise.
Get set for flavour fireworks: this Vietnamese noodle salad recipe is bursting at the seams with good stuff. Tangy dressing, fragrant herbs, the crispiest salmon ever and delicious crunchy toppings.
Sweet potato gives a mellow earthiness to this robust and substantial salad, and the pops of mint bring herbaceous freshness and zing to every mouthful. Paired with the tangy Vietnamese dressing and it’s a knockout side dish.
Here’s the secret to getting more greens in your weeknight diet and enjoying more easy salads: wrap your dinner in lettuce. These handheld wonders are savoury, tangy and pack just the right amount of crunch.
Is there anything miso can’t do? It gives such a gorgeous hit of umami flavour to any dish. This easy salad recipe is always a hit at my house – the crispy, turmeric-spiced chicken, honey-roasted fennel and carrots really pack a flavour punch. All brought together with miso vinaigrette. Delish!
This easy salad is an absolute sensation. It’s fresh and tangy, and soaks up every last drop of that immense dressing. So fresh. So divine. So going to make it tonight.
If summer was a dish, this potato salad would be it! Fresh, sweet and vibrant with a tangy lime dressing, this side dish is so tasty, it’ll easily be the star attraction at your next gathering.
This is homemade Thai egg salad just like Mama Noi makes it! The secret to this dish is getting the oil nice and hot before you cook the eggs so that they go fantastically crispy.
Perfect for summer, this fresh and crunchy mango salad makes best friends with charred chicken skewers. And while the marinade may look simple, believe me – it really does add heaps of Thai flavour to the meat.
Perfectly cooked, flaked salmon is the ideal accompaniment to this zingy noodle dish, which is full of fresh herbs, zesty lime and a good hit of chilli. And it’s ready in just 15 minutes. Feel free to control the spice level to get it working for your tastebuds.
This take on som tum heroes sweetcorn, and it’s a fantastic and quick salad that goes with chicken or other meats. The chillies do pack a punch, so feel free to dial it down and use a bit less if you’re not a massive spice-lover.
Crunchy, spicy and with a hint of sweetness from the roasted pumpkin – what a winner. The feta adds a lovely salty flavour, too.
This is, without doubt, the noodle salad bowl that always makes me smile. It’s just full-on flavour with every mouthful.
This dinner comes together in a crazy-fast 10-minutes… and you’d better believe it’s packed full of flavour, too! Raid your pantry and turn boring canned tuna into something truly fabulous: a vibrant, top salad bursting with Thai goodness.
There’s nothing like deep-fried ANYTHING to get the juices flowing, but fried chicken? It’s a no-brainer fave, especially when the coating here is light, golden and anything but greasy. This Chinese recipe is based on a typical, vinegary Sichuan salad that’s full of incredibly strong flavours. My version is far less polarising, and all the more delicious for it.
For a simple, better-for-you weeknight dinner, look no further than this poached chicken noodle salad. The chicken is poached in a ginger and garlic broth that gives it a wonderful flavour, before being added to the noodles and some greens. It’s super easy, and a great way to get some leafy greens into your day.
If you love spice, then this one’s for you. I’m bringing home the HEAT. Get set for tender strips of beef coated in a fiery dressing, while an array of herbs add freshness and more flavour.
This chicken salad recipe promises punchy Vietnamese flavours, and comes together in minutes. It’s the ideal stress-free side for any special occasion.
Perfectly seared beef makes this one of my best salad recipes – once you master this technique, you’ll be enjoying tender steak every time!
Everyone needs a killer coleslaw, and this crisp salad with its creamy, peanutty satay dressing is definitely all that.
The glass noodles, fresh prawns and minced pork provide interesting textures, drizzled with a tasty Thai salad dressing for a kick of flavour.
If you’ve travelled in Thailand you may have tried this classic dish. Full of fresh papaya, it’s a delicious and easy salad to enjoy. Like sunshine in a bowl, I reckon.
You’re not going to believe the crunch on this chicken… and all without deep frying! Served on top of a fresh and vibrant salad, this is the weeknight dinner of champions.
This super-speedy salad comes together in just 15 minutes, making it ideal for summer weeknights or a fuss-free side to a weekend barbecue. Make life easier by looking for frozen pre-shelled edamame beans at your Asian grocer to make the prep a breeze.
Enjoy the full-on flavours of a Thai som tum salad in the comfort of your own home… wherever you live in the world!
This supercharged marinade gets chicken sticky, sweet and charry in record time, making this a great weeknight salad. Virtuousness never tasted so good.
Super salad, ahoy! With its chewy noodles, fresh herbs, crunchy veg and tender beef, this really is an explosion of flavour with every mouthful.
This warm salad has got it all: it’s easy, quick and super tasty.
Need more salad in your life? Try these
Tags:
Popular on Marion's Kitchen
The post Anything but sad: easy salads that ACTUALLY taste good appeared first on Marion's Kitchen.
]]>The post Vietnamese Shaking Beef Rice Bowl appeared first on Marion's Kitchen.
]]>The post Cheese recipes: making everything better since well, cheese was invented appeared first on Marion's Kitchen.
]]>The post Quick, easy and dang good beef noodles to whip up in a flash appeared first on Marion's Kitchen.
]]>Quick, easy and dang good beef noodles to whip up in a flash
Such a blessing did not exist until now.
PRINT THIS
Beef noodles: they sometimes get a bad rap for being a bit bland, a bit grey, a bit chewy. Well, enough, says I. I’m making a stand. A delicious stand, at that. These beef noodle recipes of mine will change your mind forever more. I’m promising charry beef mince atop bouncy, glorious, slurpable tendrils. Or tender, silky strips of steak that almost dissolve on your tongue in a moment of umami bliss. From fast and furious stir-fries to slow and steady one-pot wonders, there’s something for everyone. (Except maybe vegetarians.)
Pop your phone on silent and ignore any interruptions – this is one dinner that deserves to be savoured in all its glory. It’s one of my most-searched-for recipes and DANG. I know exactly why: it tastes phenom.
Ker-ching, this one is RICH, my friend. So many layers of flavour, so much gloss and sass – I can’t even. It’s ALL the things. Tender, sticky beef, bouncy noodles and a glossy, joyful sauce make this one a household favourite of mine.
Dive into a bowl of these noodles, overflowing with savoury, charred beef mince… no soggy, greyness in sight, guaranteed. One of my most popular beef recipes full stop, and for good reason.
Chongqing noodles, also known in Chinese as xiao mian, is unlike any noodle soup that has passed your lips before. It’s a popular dish that hails from the Sichuan province of China and boy, am I glad it’s made its way into my kitchen. It’s savoury. Spicy. Fiery, even. But SO. DARN. ADDICTIVE. Here, I’ve topped my version of Sichuan Chongqing noodle soup with a sticky and tender braised beef, and the result is glorious.
With its chewy noodles, fresh herbs, crunchy veg and tender beef, this really is an explosion of flavour with every mouthful. The marinade also works well with chicken, prawns or on anything you’re barbecuing.
This quick and tender stir-fry recipe blends Mongolian beef with chewy udon noodles for an Asian fusion dish the whole family will love. Perfect for midweek.
This Vietnamese noodle soup isn’t as well known as its pho cousin, but it’s equally as delicious. Fragrant, flavoursome and full of depth, it requires a bit of planning… although I guarantee it’s a weekend project you won’t regret.
How quick is this stir-fry? Super quick, that’s what. For dinner in a hurry, this noodle dish will tick all the boxes: it’s flavour-packed, features deliciously chewy noodles and tender, marinated beef. Positively swoon-worthy.
My version of Korean japchae is a noodle-lover’s delight, and I’ve got just the techniques to take this dish off the scale, flavour-wise. If you’re into the wonders of Korean recipes, this one is a must. Trust.
Hands up if you love a time-saver tip in the kitchen. Cheat your way to full-on flavour in a fraction of the time. All you need are a few essential aromatic ingredients… and a handy pressure cooker.
Get set for a bangin’ beef noodle recipe… with a kick. Maximise the spice and all things nice in this killer dish.
Incredibly tender and sticky chilli and ginger beef (thank you, marinade!) cooked low and slow, spooned over springy noodles… this is weekend cooking at its best. And guess what? It tastes even better the next day, so feel free to make ahead or save some for leftovers.
Don’t be deceived – what might look like a humble beef recipe is actually so full of flavour – the meat in this one just melts in your mouth. Ready in under 30 minutes, this easy dinner idea is a true weeknight hero.
Fed up of disappointing beef stir-fries? This homemade chow mein is a total gamechanger.
Thai street food is my true happy place. And this dish is pretty legendary if you ask me. The soup is simmered slowly for an hour and a half, so it’s great for cheap cuts of beef such as chuck steak that need longer cooking times. Add fresh veggies and noodles at the end of the cooking time and you’ve got a killer broth full of satisaction. It’s a one-pot wonder.
Even more beef noodle recipes
Tags:
Popular on Marion's Kitchen
The post Quick, easy and dang good beef noodles to whip up in a flash appeared first on Marion's Kitchen.
]]>The post Can you really make bolognese sauce in a wok? appeared first on Marion's Kitchen.
]]>The post Chinese-Style Cola Beef Short Ribs appeared first on Marion's Kitchen.
]]>