2. Brown the Beef. In the same skillet, add the beef stew meat and brown it on all sides. Once the beef is nicely seared, return the onions to the pan.

Working with 1 carrot at a time, cut carrots crosswise into 2- to 3-inch pieces. Cut off a thin slice lengthwise from each carrot piece to create a flat edge. Lay the carrot flat on a cutting board.

This version combines ramen noodles with that “Everything” combo of caraway seeds, dried onion, garlic, poppy seeds, and sesame seeds — plus a cream cheese-flavored sauce.

1 teaspoon baking powder. ½ teaspoon freshly ground black pepper. Vegetable oil (for frying) Sour cream (as a condiment at the table) DIRECTIONS. 1. Grate the potatoes and onion.

This bowl of flat noodles included garlic, green onion and bok choy, dressed with hot spicy oil in a quantity that didn’t drown everything else, and topped with chili pepper.

1. In a large flameproof casserole or Dutch oven over medium heat, heat the oil. Add the cracked pepper and cook, stirring, for about 1 minute, or until fragrant.

Instructions: Cook the Beef:; In a large skillet, heat the olive oil over medium heat. Add the ground beef, season it with salt and pepper, and cook until it's nicely browned.