Red cooked beef with gravy noodles Recipe

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Red cooked beef with gravy noodles

Artist:	_	Yield:	4
Categories:	Asian, Beef, Chinese, Ethnic, Noodles, Pastas & Noodles	Rating:	0
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Ingredients:

Procedures:

1	A fatty cut of beef gives this dish more beef flavor, which is the point of the dish; rich, mellow, gently seasoned.
2	Red-cooking meat: in medium hot wok, toast peppercorns until fra- grant (avoid burning); crush & finely mince with cleaver; reserve.
3	Cut beef into 1 ? chunks.
4	Heat cooking oil in hot wok until it starts to smoke; brown beef in several batches; drain oil & discard.
5	Combine peppercorns & remaining ingredients of red-cooking liquid; add to wok.
6	Bring to boil; reduce heat & simmer, covered, for 1 ?to 2 hours, until meat is very tender.
7	(if liquid evaporates before meat is tender, add cup of water or stock and continue cooking).
8	Remove meat from liquid.
9	If desired, cool meat, cover and refrigerate.
10	Boiling noodles: bring 4 qts.
11	Water to rolling boil; add noodles.
12	Drain when still slightly undercooked.
13	Stir-frying: heat peanut oil in hot wok.
14	When oil starts to smoke, add scallions & stir-fry until fragrant.
15	Add garlic, ginger & napa cabbage; stir-fry for about 1 minute, until cabbage is slightly wilt- ed.
16	Add meat & all gravy ingredients except cornstarch paste.
17	Reduce heat to medium, cover, & simmer for about 3 minutes.
18	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.
19	Turn up heat; when sauce returns to boil, add noodles.
20	Toss to mix (& reheat) noodles.
21	Transfer to warmed serving platter or large bowl.