RCI-ND.005.0152.001
Spicy, Anise-y Red-cooked Beef over Noodles
4 – 6 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- peanut or veg oil½ cup
- each minced ginger and garlic4 tbsp
- 2 cups
- 8 unit
- Sichuan peppercorns1 tspcrushed in mortar or ground in a spice/coffee grinder
- 4 unit
- – 6 tsp Chinese hot chili paste5 unit
- of bottom round or other lean stewing beef1½ poundscut into ½ to 1-inch cubes
- 1½ tsp
- 3 tbsp
- beef broth (canned is fine) or a beef bouillon cube mixed with 1 cup water1 cup
- cornstarch mixed with 6 tablespoons water (optional4½ tablespoonsif you prefer a thinner sauce)
- of fresh Chinese egg noodles or 1 pound thin dried egg noodles (in a pinch1½ poundsfettucine will do)
Method
1
Prepare all ingredients: cut beef into ½ to 1-inch cubes, mince ginger and garlic, roughly chop yellow onions, and thinly slice green onions. Crush Sichuan peppercorns in a mortar or grind in a spice grinder.
2
Heat the peanut or vegetable oil in a large, heavy pot or Dutch oven over high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, add the beef cubes and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
12 minutes
4
Reduce heat to medium, add minced ginger and garlic to the pot, and stir constantly for 1-2 minutes until fragrant.
2 minutes
5
Add the roughly chopped yellow onions and stir continuously until softened and beginning to caramelize, about 5-7 minutes.
6 minutes
6
Stir in the Chinese hot chili paste, crushed Sichuan peppercorns, and star anise, mixing well to coat the onions and release the aromatics for about 1 minute.
1 minutes
7
Return the browned beef to the pot along with any accumulated juices, then add the sugar and soy sauce, stirring to combine.
2 minutes
8
Pour in the beef broth, bringing the mixture to a simmer, then reduce heat to low, cover partially, and simmer gently for 60-75 minutes, stirring occasionally, until the beef is very tender.
70 minutes
9
If using cornstarch slurry for thickening, mix cornstarch with 6 tablespoons water (or use 4½ tablespoons water for a thinner sauce), then slowly stir it into the simmering beef while whisking continuously until the sauce reaches desired consistency, about 2-3 minutes.
3 minutes
10
While the beef finishes cooking, bring a large pot of salted water to a boil and cook the egg noodles according to package directions until tender; drain and set aside.
8 minutes
11
Taste the beef and sauce and adjust seasoning with additional soy sauce, chili paste, or sugar as needed.
2 minutes
12
Divide the cooked noodles among serving bowls, ladle the spicy anise-scented beef and sauce over top, and garnish generously with the thinly sliced green onions before serving immediately.