Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Red Cooked Beef With Gravy Noodles Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Boned chuck roast or thick
3 Tablespoon(s) COOKING OIL
2 Tablespoon(s) Peanut oil or deep frying
2 Scallions, coarsely chopped
2 Cloves garlic, minced
1/4 Teaspoon(s) Fresh ginger, minced
4 Stalks Napa cabbage, leaves
Cut in 2" squares, Cut in 2" squares
1/2 Pound(s) Fresh egg noodles
1 Teaspoon(s) Sichuan peppercorns
4 Cup(s) Water
1/2 Cup(s) Black soy sauce
2 Tablespoon(s) Chinjiang vinegar
2 Scallions
3 Ginger
1 Piece dried licorice root
1 1/4 Cup(s) Chicken stock
2 Tablespoon(s) Medium sherry
1 Teaspoon(s) Ground bean sauce
1/2 Teaspoon(s) Sugar
Cornstarch paste
A fatty cut of beef gives this dish more beef flavor, which is the
pointof the dish; rich, mellow, gently seasoned.Red-Cooking Meat: In
medium hot wok, toast peppercorns until fragrant (avoid burning); crush
& finely mince with cleaver; reserve. Cutbeef into 1 1/2" chunks. Heat
cooking oil in hot wok until it starts tosmoke; brown beef in several
batches; drain oil & discard. Combinepeppercorns & 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 fromliquid. If desired, cool meat,
cover and refrigerate.Boiling Noodles: Bring 4 qts. water to rolling
boil; add noodles. Drainwhen still slightly undercooked.Stir-frying:
Heat peanut oil in hot wok. When oil starts to smoke, addscallions &
stir-fry until fragrant. Add garlic, ginger & Napa cabbage;stir-fry for
about 1 minute, until cabbage is slightly wilt- ed. Addmeat & all gravy
ingredients except cornstarch paste. Reduce heat tomedium, cover, &
simmer for about 3 minutes. Remove cover; dribble inenough cornstarch
paste to make a light gravy; not too heavy as you wantto coat noodles,
but not too soupy either. Turn up heat; when saucereturns to boil, add
noodles. Toss to mix (& reheat) noodles. Transferto warmed serving
platter or large bowl.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1174
Calories From Fat: 775
Total Fat: 86.2g
Cholesterol: 276.9mg
Sodium: 331.1mg
Potassium: 1136.9mg
Carbohydrates: 19.7g
Fiber: 1.1g
Sugar: 2.3g
Protein: 73.5g

Scale this recipe to Servings [?]