Red-cooked beef with gravy noodles is a dish made with beef that has been slow cooked in a red wine and soy sauce mixture. The beef is then served over a bed of noodles that have been coated in a savory gravy.
RED-COOKING LIQUID1 ts Sichuan peppercorns2Scallions4 cWater3Slices ginger1/2 cBlack soy sauce1Piece dried2 tb Chinjiang vinegar-licorice root (opt)GRAVY INGREDIENTS1 1/4 cChicken stock1/2 ts Sugar2 tb Medium sherryCornstarch paste1 ts Ground bean sauce Red-Cooking Meat:In medium hot wok, toast peppercorns until fragrant(avoid burning); crush
Cut beef into1 1/2 chunks.
Heat cooking oil in hot wok until it starts to smoke; brownbeef in several batches; drain oil
Combine peppercorns
Bring to boil;reduce heat
(If liquid evaporates before meat is tender, add cup of water orstock and continue cooking.
)Remove meat from liquid.
If desired, coolmeat, cover and refrigerate.
Boiling Noodles: Bring 4 qts.
water to rollingboil; add noodles.
Drain when still slightly undercooked.
Stir-frying: Heatpeanut oil in hot wok.
When oil starts to smoke, add scallions
Add garlic, ginger
Add meat
Reduce heat to medium, cover,
Remove cover; dribble in enough cornstarch paste to make a lightgravy; 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 (
Transfer to warmed serving platter or large bowl.
Serves4 .
Ingredients
Directions
RED-COOKING LIQUID1 ts Sichuan peppercorns2Scallions4 cWater3Slices ginger1/2 cBlack soy sauce1Piece dried2 tb Chinjiang vinegar-licorice root (opt)GRAVY INGREDIENTS1 1/4 cChicken stock1/2 ts Sugar2 tb Medium sherryCornstarch paste1 ts Ground bean sauce Red-Cooking Meat:In medium hot wok, toast peppercorns until fragrant(avoid burning); crush
Cut beef into1 1/2 chunks.
Heat cooking oil in hot wok until it starts to smoke; brownbeef in several batches; drain oil
Combine peppercorns
Bring to boil;reduce heat
(If liquid evaporates before meat is tender, add cup of water orstock and continue cooking.
)Remove meat from liquid.
If desired, coolmeat, cover and refrigerate.
Boiling Noodles: Bring 4 qts.
water to rollingboil; add noodles.
Drain when still slightly undercooked.
Stir-frying: Heatpeanut oil in hot wok.
When oil starts to smoke, add scallions
Add garlic, ginger
Add meat
Reduce heat to medium, cover,
Remove cover; dribble in enough cornstarch paste to make a lightgravy; 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 (
Transfer to warmed serving platter or large bowl.
Serves4 .
