Cinnamon-Beef Noodles
Source of Recipe
Cooking Light Jan/Feb 2001
Recipe Introduction
In this classic version of red-cooking, the meat is simmered in a soy sauce-based mixture for a long time until tender. Seasonings such as ginger, garlic, and cinnamon provide extra flavor. This method can be used to cook a variety of meats, including pork, lamb, chicken, and duck.
List of Ingredients
5 cups water
1 1/2 cups rice wine, or sake
3/4 cup low-sodium soy sauce
1/4 cup sugar
2 teaspoons vegetable oil
2 pounds beef stew meat, cut into 1-1/2-inch cubes
8 green onions, cut into 1-inch pieces
6 garlic cloves, crushed
2 cinnamon sticks
1 piece peeled fresh ginger (1-inch) thinly sliced
1 package fresh spinach (10-ounce) chopped
4 cups hot cooked wide lo mein noodles, or vermicelli (about 8 ounces uncooked pasta)Recipe
Combine first 4 ingredients in a large bowl; stir with a whisk. Set aside.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half of the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef. Return beef to pan; add water mixture, onions, garlic, cinnamon, and ginger. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender. Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles. Yield: 8 servings (serving size: 1 cup beef mixture and 1/2 cup noodles).
CALORIES 403 (14% from fat); FAT 6.2g (sat 2.3g, mono 3.3g, poly 1.3g); PROTEIN 30.5g; CARB 50.4g; FIBER 2.9g; CHOL 44mg; IRON 5.2mg; SODIUM 1,080mg; CALC 80mg
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