CHINESE COOKING: This recipe is my version of that very popular soup noodles in Northern China where "hand-pulled" noodles are usually used. One can substitute dry or fresh noodles in packages from Chinese or Korean supermarkets when preparing this at home.

SZECHWAN RED-COOKED BEEF WITH NODDLES IN SOUP紅燒牛肉麵:

 

 

 

1 lb. shin beef, cut into cubes                                     

seasoning sauce for beef:

    5 tbsp. dark soy sauce                                                        

    3 tbsp. dry sherry or rice wine

    ½ tsp. salt                                                                

    1 tbsp. sugar

    1 tbsp. hot bean paste                                                         

    6 cups boiling water                        

    2 large green onions

    4 slices fresh ginger                                                

    2 whole star anise

1 pkg. store-bought noodles--dried, fresh or frozen                            

hot wonton soup--see posted recipe, or chicken stock

extra chilli oil or hot sauce (optional)                         

½ cup finely chopped green onions to garnish

4 tbsp. cooking oil + 1 tsp. Szechwan peppercorns                                         

 

 

 

 

To make hot oil:  Heat 4 tbsp. oil in a large heavy saucepan over medium-low heat until very hot. Add peppercorns and brown for 1 minute, stirring and pressing down on the peppercorns to release flavour. Remove pan from heat, remove and discard peppercorns.

 

Heat oil up again over high heat and add in ginger, green onions and beef cubes. Brown meat for about 1-2 minute on each side over medium-high heat. Mix soy sauce, sherry/rice wine, salt, sugar and bean paste and add to meat, stirring to coat meat thoroughly. Pour in boiling water and star anise and bring mixture to a boil, stirring constantly. Cover pan, reduce heat to medium-low, and simmer for 1 ½ to 2 hours until meat is tender. Adjust seasoning, adding chilli oil or hot sauce to the sauce if preferred. Meat can be cooked in advance if desired. Cover and refrigerate; then reheat before serving. 

 

Cook noodles in a large pot of boiling salted water until tender but still firm. Bring chicken stock or won-ton soup to the boil, add in salt according to taste. Drain and divide noodles into individual serving bowls.  Add beef and hot soup, then as much of the sauce from the beef-stew as desired. Garnish each serving with finely chopped green onions.