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Red-Cooked Beef with Noodles

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

INGREDIENTS

1 1/2 lb 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 coarsely
1/2 c Peanut oil
2 tb Hot pepper paste (i use sambal oeleck)
1 tb Stonewall salsa habanero (optional)
6 Pickled tabasco peppers chopped (optional)
3 Serrano peppers, thinly sliced (optional)
12 Thai peppers, thinly sliced (optional)
1 ts Szechwan peppercorns (whole)
1 ts Sugar
3 tb Soy sauce (preferably dark low sodium if you can get it)
1 lb Noodles (preferably fresh but most anything will do)

INSTRUCTIONS

Adapted from Mrs. Chiang's Szechwan Cookbook, by Ellen Schrecker Posted by
Jon Ziegler, with notes and commentary. This is a pretty easy way to make a
very flavorful, tender beef stew. It can be as hot as you like to make it.
When cooking for normal mortals, I use about 1T of sambal oeleck and none
of the optional stuff, but I thought this potluck version worked quite
well. 1. Heat your pan (I use a wok) over a high flame, then put in the
peanut oil. It is hot enough to cook when a few small wisps of smoke
appear. 2. Toss in the garlic, chopped ginger, hot pepper paste, Szechwan
pepper, and other hot stuff. Stir it around for 15-30 seconds, enough to
mix it up with the oil and sizzle a bunch. Then put 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 at all the surfaces. This should be
pretty vigorous tossing. 4. Add the soy and sugar, stir-frying for another
couple of minutes. 5. Add water to cover the meat, and bring to a boil.
Turn down the heat, cover, and let simmer 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 and serve. Notes: a. The best way to serve
this is to make it too hot for anybody else to eat, and then consume it
yourself over the course of a couple of days. It makes a truly fine
breakfast. b. The second best way to serve this is to give each person a
bowl of noodles, put beef and sauce over the top, and sprinkle with more
scallions if desired. c. I usually transfer from the wok to a good
simmering pot. I like to let it go 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 an unusual degree. d. This recipe can be doubled
or tripled easily. Just do the fast stir-fry stuff in multiple batches,
unless you have a really powerful stove. And don't simply multiply the
peanut oil for the stir-fry; use less. e. This makes good eating cold. It
is also a very easy dish to prepare in advance and then heat up (microwave
works fine). It freezes fine. f. Szechwan peppercorns are a strange and
extraordinary Chinese spice. They are not hot, they are a little bit like
black peppercorns, but not much. They have a strange, aromatic fragrance,
and cannot be substituted for. Don't even try. If you don't have them,
leave them out. Jon Ziegler <jonz@netcom.com> (From the First Bay Area
Chile Heads HotLuck) Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST From
Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted to MM-Recipes Digest V4 #159 by Walt Gray <waltgray@mnsinc.com> on
Jun 07, 1997

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