Chinese - Red Beef w/Noodles
Source of Recipe
wwr
Recipe Introduction
Unlike many Chinese dishes, this Szechwanese classic can be
made ahead of time and kept warm, or even frozen and reheated
just prior to serving. You can dilute the sauce and serve this as a
soup without the noodles, but then you would waste a perfectly
good excuse to eat noodles.
Chinese - Red Beef w/Noodles
1 1/2 lbs (700 g) stew beef cut into 1-inch (3 cm) cubes
3 inch (8 cm) piece fresh ginger root, peeled and finely chopped
8 cloves garlic, peeled and flattened with the side of a cleaver
or knife, but not chopped
3 scallions (spring onions) white and green parts, cut into 2-inch
(5 cm) lengths
1/2 cup (125 ml) peanut oil
1 tsp (5 ml) hot red pepper flakes, or to taste
1 tsp (5 ml) Szechwan peppercorns*
1 tsp (5 ml) sugar
3 Tbs (45 ml) soy sauce
1/2 lb (250 g) Chinese noodles or fettuccine, cooked according
to package directions
2 scallions (spring onions) white and green parts, thinly sliced
* Available in finer supermarkets and Asian specialty shops
In a mixing bowl combine the beef, ginger, garlic, the 3 scallions,
hot pepper flakes, and Szechwan peppercorns. Heat the oil in a wok
or large, heavy skillet until the surface of the oil shimmers and a few
small wisps of smoke appear. Add the meat and seasonings and stir
fry over maximum heat for 1 to 2 minutes. Add the sugar and soy
sauce and continue stir frying for 2 more minutes. Pour in enough
water to cover the meat and reduce the heat to low. Cook covered
for 1 1/2 to 2 hours, until the meat is very tender. To serve, place a
portion of noodles in the bottom of a soup bowl and ladle the beef
on top of the noodles, making sure everyone gets a generous helping
of the sauce, and sprinkle with the sliced scallions. Serves 4 to 6.
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