Red Cooked Beef with Noodles

Red Cooked Beef with Noodles

1 1/2 lbs stew beef cut into 1-inch cubes
3 inch piece fresh ginger root, peeled and
finely chopped
8 cloves garlic, peeled and flattened with the
side of a cleaver or knife, but not chopped
3 scallions white and green
parts, cut into 2-inch lengths
1/2 cup peanut oil or vegetable oil
1 tsp hot red pepper flakes, or to taste
1 tsp Szechwan peppercorns*
1 tsp sugar
3 Tbs soy sauce
1/2 lb Chinese noodles or fettuccine,
cooked according
to package directions
2 scallions white and green
parts, thinly sliced

* Available in finer supermarkets and Asian
specialty shops


In a mixing bowl combine the beef, ginger,
garlic, the 3 scallions, hot pepper flakes,
and Szechwan peppercorns.

Heat the oil in a wok or large, heavy skillet
until the surface of the oil shimmers and a few
small wisps of smoke appear. Add the meat and
seasonings and stir fry over maximum heat for 1
to 2 minutes.

Add the sugar and soy sauce and continue stir
frying for 2 more minutes. Pour in enough water
to cover the meat and reduce the heat to low.

Cook covered for 1 1/2 to 2 hours, until the meat
is very tender. To serve, place a portion of noodles
in the bottom of a soup bowl and ladle the beef
on top of the noodles, making sure everyone gets
a generous helping of the sauce, and sprinkle
with the sliced scallions.

Serves 4 to 6.