SOUP
NOODLES WITH BEEF紅燒牛肉麵:
1 1/2 to 2 lbs. shank of beef
1 pkg of fresh Shanghai-style noodles
2 onions, coarsely chopped
2 carrots, cut into large chunks
3-4 slices ginger
3-4 cloves garlic, crushed
1-2 tbsp. chopped green onions
sauce for beef
2-3 tsp paprika
1/4 tsp. hot red chilli powder
1/2 to 1 tsp. 5-spice powder
2-3 tsp. tomato puree/paste
salt, sugar & pepper to taste
boiling water
1/4 cup flour to coat beef
prepared hot soup
To make beef stew: Cut beef shank into 3/4 to 1-inch slices
across the length of the shank piece. Coat slices with a dusting of flour,
shaking off excuse and reserving flour.
Use a large non-stick saucepan or seasoned
wok to brown meat in 1 tbsp hot oil, in batches, over medium high heat. When meat
is browned on one side, add salt & pepper to taste; then turn over to brown
the other side. Remove browned meat to a oven-proof casserole and continue
browning the rest.
Preheat oven to 350 degrees F. Add 1 tbsp.
oil to pan and heat until hot over high heat. Add in ginger and garlic, cooked
until fragrant; then add in onion and carrots. Cook for 3 to 4 minutes; then reduce
heat to medium-low and add in the reserved 3-4 tbsp. flour. Cook flour for a
few minutes; then add in paprika, chilli powder, 5-spice powder and tomato
puree. Mix well and cook for 1-2 minutes. Pour in enough boiling water to mix
into sauce, stirring and cooking over high heat to bring to a boil and thicken
sauce. Cook sauce, adding in salt and sugar and tasting to adjust seasoning,
for 10 minutes. Pour sauce over the meat in casserole. Transfer casserole to
oven. Cook for 1 1/2 hours. At the end of cooking time, take casserole out and
test for meat doneness. Beef should be barely tender but not too soft or mushy.
Turn off heat; return casserole to oven and let it sit for 1 hour or so to
finish cooking.
Cook noodles, in a large pot of slightly
salted boiling water, until preferred doneness. Drain but do not rinse. Arrange
servings of noodles in serving bowls and ladle in hot soup. Add preferred amount of beef and sauce into
each serving and sprinkle with chopped green onion to serve.
