Red Cooked Beef with Gravy Noodles
| Yield: | 4 Servings |
| Categories: | Chinese, Beef |
| 1 | lb | Boned chuck roast or thick steak |
| 3 | tb | Cooking oil |
| 2 | tb | Peanut oil or deep frying oil |
| 2 | Scallions, coarsely chopped | |
| 2 | Cloves garlic, minced | |
| 1/4 | ts | Fresh ginger, minced |
| 4 | lg | Stalks Napa cabbage, leaves removed, |
| Cut in 2" squares | ||
| 1/2 | lb | Fresh egg noodles |
| RED-COOKING LIQUID | ||
| 1 | ts | Sichuan peppercorns |
| 4 | c | Water |
| 1/2 | c | Black soy sauce |
| 2 | tb | Chinjiang vinegar |
| 2 | Scallions | |
| 3 | sl | Ginger |
| 1 | Piece dried licorice root (opt) | |
| GRAVY INGREDIENTS | ||
| 1 1/4 | c | Chicken stock |
| 2 | tb | Medium sherry |
| 1 | ts | Ground bean sauce |
| 1/2 | ts | Sugar |
| Cornstarch paste |
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