RCI-ND.005.0124.001
Red-cooked Beef with Noodles
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (700 g) stew beef cut into 1-inch (3 cm) cubes1½ lbs
- inch (8 cm) piece fresh ginger root3 unitpeeled and finely chopped
- garlic8 clovespeeled and flattened with the side of a cleaver or knife, but not chopped
- scallions (spring onions) white and green parts3 unitcut into 2-inch (5 cm) lengths
- ½ cup
- (5 ml) hot red pepper flakes1 tspor to taste
- (5 ml) Szechwan peppercorns1 tsp
- 1 tsp
- 3 unit
- (250 g) Chinese noodles or fettuccine½ lbcooked according to package directions
- scallions (spring onions) white and green parts2 unitthinly sliced
Method
1
Heat the peanut oil in a large wok or heavy-bottomed pot over medium-high heat until it shimmers and is fragrant.
2
Add the beef cubes in batches, without crowding the pan, and sear until deeply browned on all sides, about 3 minutes per batch. Transfer seared beef to a clean bowl.
3
Reduce heat to medium and add the chopped ginger and flattened garlic cloves to the remaining oil in the wok, stirring constantly until fragrant, about 1 minute.
1 minutes
4
Return all beef to the wok and add the scallion lengths, red pepper flakes, Szechwan peppercorns, and sugar, stirring to combine well.
5
Pour in the soy sauce and stir thoroughly to coat the beef. Add enough water to barely cover the beef (approximately 1 to 1½ cups).
1 minutes
6
Bring the liquid to a boil, then reduce heat to low, cover partially, and simmer gently until the beef is very tender and the sauce has thickened and darkened, about 75 to 80 minutes.
78 minutes
7
Remove the wok from heat and taste the braised beef, adjusting the seasoning with additional soy sauce or red pepper flakes if needed.
8
Cook the Chinese noodles or fettuccine according to package directions, drain well, and divide among four serving bowls.
9
Ladle the red-cooked beef and its braising sauce over the noodles, garnish with the thinly sliced scallions, and serve immediately while hot.