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 Noodles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

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
1/2 Cup(s) Peanut Oil
2 Tablespoon(s) Hot pepper paste, i use
sambal oeleck
1 Tablespoon(s) Stonewall salsa habanero
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
1 Pound(s) Noodles, preferably fresh
but most anything will
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 <> (From the First
DIGEST FromGlen Hosey's Recipe Collection Program,
hosey@erols.comPosted to MM-Recipes Digest V4 #159 by Walt Gray
<>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 [?]