Red Cooked Beef With Gravy Noodles

[Jesus Christ’s] victory, of course, does not mean that we rush off to kill all our enemies. It means instead that we are to love them. Our love for them must be strong enough, however, to tell them with both passion and compassion, that their hopes are in vain, that their gods are mute and dumb, and that there is only one name under heaven by which a man must be saved. Our love for them does not present the Christian Gospel as an option. It does not lead us to argue that it’s a good option that has worked well for us. Our love instead commands all men everywhere to repent and believe the Gospel, lest they perish. Our love calls on all our enemies to kiss the Son, lest He be angry and they perish along the way (Ps. 2:12).

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Beef, Chinese	4	Servings

INGREDIENTS

1	lb	Boned chuck roast or thick
		steak
3	T	Cooking oil
2	T	Peanut oil or deep frying
		oil
2		Scallions, coarsely chopped
2		Cloves garlic, minced
1/4	t	Fresh ginger, minced
4		Stalks Napa cabbage, leaves
		removed
		Cut in 2" squares
1/2	lb	Fresh egg noodles
1	t	Sichuan peppercorns
4	c	Water
1/2	c	Black soy sauce
2	T	Chinjiang vinegar
2		Scallions
3		Ginger
1		Piece dried licorice root
		opt
1 1/4	c	Chicken stock
2	T	Medium sherry
1	t	Ground bean sauce
1/2	t	Sugar
		Cornstarch paste

INSTRUCTIONS

A fatty cut of beef gives this dish more beef flavor, which is the
point of the dish; rich, mellow, gently seasoned.  Red-Cooking Meat:  
In medium hot wok, toast peppercorns until  fragrant (avoid burning);
crush & finely mince with cleaver; reserve.  Cut beef into 1 1/2"
chunks. Heat cooking oil in hot wok until it  starts to smoke; brown
beef in several batches; drain oil & discard.  Combine peppercorns &
remaining ingredients of red-cooking liquid;  add to wok. Bring to
boil; reduce heat & simmer, covered, for 1 1/2  to 2 hours, until meat
is very tender.  (If liquid evaporates before  meat is tender, add cup
of water or stock and continue cooking.)  Remove meat from liquid. If
desired, cool meat, cover and refrigerate.  Boiling Noodles:  Bring 4
qts. water to rolling boil; add noodles.  Drain when still slightly
undercooked.  Stir-frying:  Heat peanut oil in hot wok.  When oil
starts to smoke,  add scallions & stir-fry until fragrant. Add garlic,
ginger & Napa  cabbage; stir-fry for about 1 minute, until cabbage is
slightly wilt-  ed. Add meat & all gravy ingredients except cornstarch
paste. Reduce  heat to medium, cover, & simmer for about 3 minutes.
Remove cover;  dribble in enough cornstarch paste to make a light
gravy; not too  heavy as you want to coat noodles, but not too soupy
either. Turn up  heat; when sauce returns to boil, add noodles. Toss to
mix (& reheat)  noodles. Transfer to warmed serving platter or large
bowl.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 750 Calories From Fat: 520 Total Fat: 58.1g Cholesterol: 135.5mg Sodium: 192mg Potassium: 411.8mg Carbohydrates: 19.7g Fiber: 1.1g Sugar: 2.3g Protein: 33.8g