Username:
Password:
Create an Account
Forgot your password?


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

Base:
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)





Associate.com - Share Your Recipe!

Recipe Name: Red-cooked Beef With Noodles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Pound(s) Beef, in 2" cubes any
random stew meat will do
2 Inches fresh ginger root
chopped coarsely
1 Bulb garlic, at least 10
cloves slightly crushed
and peeled
5 Scallions, 3 cut in three
pieces 2 chopped
coarsely
1/2 Cup(s) Peanut Oil
2 Tablespoon(s) Hot pepper paste, i use
sambal oeleck
1 Tablespoon(s) Stonewall salsa habanero
optional
6 Pickled tabasco peppers
chopped optional
3 Serrano peppers, thinly
sliced optional
12 Thai peppers, thinly sliced
1 Teaspoon(s) Szechwan peppercorns, whole
1 Teaspoon(s) Sugar
3 Tablespoon(s) Soy sauce, preferably dark
low sodium if you can get
it
1 Pound(s) Noodles, preferably fresh
but most anything will
do
Directions:
Adapted from Mrs. Chiang's Szechwan Cookbook, by Ellen Schrecker
Postedby Jon Ziegler, with notes and commentary. This is a pretty easy
way tomake a very flavorful, tender beef stew. It can be as hot as you
like tomake it. When cooking for normal mortals, I use about 1T of
sambaloeleck and none of the optional stuff, but I thought this
potluckversion worked quite well. 1. Heat your pan (I use a wok) over a
highflame, then put in the peanut oil. It is hot enough to cook when a
fewsmall wisps of smoke appear. 2. Toss in the garlic, chopped ginger,
hotpepper paste, Szechwan pepper, and other hot stuff. Stir it around
for15-30 seconds, enough to mix it up with the oil and sizzle a bunch.
Thenput in the large scallion pieces, stir a bit, and then add the
beef. 3.Stir-fry the beef for about a minute, making sure that the oil
gets atall the surfaces. This should be pretty vigorous tossing. 4. Add
the soyand sugar, stir-frying for another couple of minutes. 5. Add
water tocover the meat, and bring to a boil. Turn down the heat, cover,
and letsimmer for at least 1 1/2 hours, until the meat has become very
soft. 6.Cook up the noodles. 7. Sprinkle the chopped scallions over the
beef andserve. Notes: a. The best way to serve this is to make it too
hot foranybody else to eat, and then consume it yourself over the
course of acouple of days. It makes a truly fine breakfast. b. The
second best wayto serve this is to give each person a bowl of noodles,
put beef andsauce over the top, and sprinkle with more scallions if
desired. c. Iusually transfer from the wok to a good simmering pot. I
like to let itgo for several hours at low heat. I have used a crockpot
several times,but I have found that it concentrates the Szechwan pepper
flavor to anunusual degree. d. This recipe can be doubled or tripled
easily. Just dothe fast stir-fry stuff in multiple batches, unless you
have a reallypowerful stove. And don't simply multiply the peanut oil
for thestir-fry; use less. e. This makes good eating cold. It is also a
veryeasy dish to prepare in advance and then heat up (microwave works
fine).It freezes fine. f. Szechwan peppercorns are a strange and
extraordinaryChinese spice. They are not hot, they are a little bit
like blackpeppercorns, but not much. They have a strange, aromatic
fragrance, andcannot be substituted for. Don't even try. If you don't
have them, leavethem out. Jon Ziegler <jonz@netcom.com> (From the First
Bay Area ChileHeads HotLuck) Source: INTERNET RECIPES FROM CHILE-HEADS
DIGEST FromGlen Hosey's Recipe Collection Program,
hosey@erols.comPosted to MM-Recipes Digest V4 #159 by Walt Gray
<waltgray@mnsinc.com>on Jun 07, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 777
Calories From Fat: 417
Total Fat: 46.8g
Cholesterol: 0mg
Sodium: 2349.4mg
Potassium: 135mg
Carbohydrates: 77g
Fiber: <1g
Sugar: 1.4g
Protein: 13.2g


Scale this recipe to Servings [?]