Sunday, March 17, 2013

Changde Rice Noodles with Red-Braised Beef

This beef is meant to be served over rice noodles with broth. I cut back on the amount of noodles and used some of the beef cooking liquid as a sauce for the noodles. The beef in this came out meltingly tender with just the right amount of spices for the meat. You could also make this more American in style and serve alongside mashed potatoes.

One year ago: Potato Rendang
Two years ago: Whole Wheat Goldfish Crackers
Three years ago: Simple Tomato Sauce

Changde Rice Noodles with Red-Braised Beef (from Revolutionary Chinese Cookbook)
1 lb braising beef steak
2 tbsp beef dripping or peanut oil
2 1/2 tbsp chilli bean paste
a few slices fresh ginger
2 pieces cassia bark
1 star anise
1 tbsp shaoxing wine
1 tbsp dark soy sauce
1 scallion
1/4 tsp whole Sichuan pepper
1/4 tsp fennel seeds
1 cao guo or 3 cardamom pods

1. Cut beef into bite-size cubes. Place in saucepan with cold water to cover. Bring to a boil over high heat. Skim off the froth. Remove beef with slotted spoon and set aside. Strain cooking liquid and set aside.
2. Heat dripping or oil in clean pan or wok over medium heat. Add chili bean paste and stir-fry until oil is red and fragrant.
3. Add ginger, cassia, and star anise and stir-fry until fragrant.
4. Tip in beef and add remaining ingredients. Add enough of reserved beef cooking liquid to cover. Bring to a boil, then reduce heat, partially cover, and simmer for 2 - 3 hours over low heat until tender.

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