1 lb boned chuck roast or thick steak
3 tbsp cooking oil
2 tbsp peanut oil or deep frying oil
2 scallions, coarsely chopped
2 cloves garlic, minced
1/4 tsp fresh ginger, minced
4 large stalks napa cabbage, leaves removed, ,
1 cut in 2 squares
1/2 lb fresh egg noodles
REDCOOKING LIQUID
1 tsp sichuan peppercorns
4 cup water
1/2 cup black soy sauce
2 tbsp chinjiang vinegar
2 scallions
3 slice ginger
1 piece dried licorice root (opt)
GRAVY INGREDIENTS
1 1/4 cup chicken stock
2 tbsp medium sherry
1 tsp ground bean sauce
1/2 tsp sugar
1 cornstarch paste
A Recipe for
Red Cooked Beef With Gravy Noodles
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This Recipe for Red Cooked Beef With Gravy Noodles is one of thousands in the Recipes-to-go Asian Cookbook.
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
If you enjoy this Red Cooked Beef With Gravy Noodles Recipe - you should enjoy the recipe collections you can find on the websites below:
Never eat more than you can lift. |
| Miss Piggy |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
This is a recipe for Red Cooked Beef With Gravy Noodles from the recipe cookbook of Recipes-to-go (Asian)
Rice is born in water and must die in wine. |
| Italian Proverb |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Food Tip |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
A fatty cut of beef gives this dish more beef flavor, which is the
point of the dish; rich, mellow, gently seasoned.
Red-Cooking Meat: In medium hot wok, toast peppercorns until fra-
grant (avoid burning); crush & finely mince with cleaver; reserve.
Cut beef into 1 1/2" chunks. Heat cooking oil in hot wok until it
starts to smoke; brown beef in several batches; drain oil & discard.
Combine peppercorns & remaining ingredients of red-cooking liquid;
add to wok. Bring to boil; reduce heat & simmer, covered, for 1 1/2
to 2 hours, until meat is very tender. (If liquid evaporates before
meat is tender, add cup of water or stock and continue cooking.)
Remove meat from liquid. If desired, cool meat, cover and refrigerate.
Boiling Noodles: Bring 4 qts. water to rolling boil; add noodles.
Drain when still slightly undercooked.
Stir-frying: Heat peanut oil in hot wok. When oil starts to smoke,
add scallions & stir-fry until fragrant. Add garlic, ginger & Napa
cabbage; stir-fry for about 1 minute, until cabbage is slightly wilt-
ed. Add meat & all gravy ingredients except cornstarch paste. Reduce
heat to medium, cover, & simmer for about 3 minutes. Remove cover;
dribble in enough cornstarch paste to make a light gravy; not too
heavy as you want to coat noodles, but not too soupy either. Turn up
heat; when sauce returns to boil, add noodles. Toss to mix (& reheat)
noodles. Transfer to warmed serving platter or large bowl.
Serves: 4
Red Cooked Beef With Gravy Noodles Recipe brought to you by Recipes To-Go