Ingredients Jump to Instructions ↓

  1. 2 lb Chuck or beef stew meat,

  2. -fat removed 1/2 c Soy sauce

  3. 1 1/2 tb Sweet bean sauce

  4. -or hoisin sauce 1 ts Anise seed

  5. 1 Cinnamon stick

  6. 1 orange, removed -in thin strips with -vegetable peeler

  7. 6 c Water

  8. 1 ts Vegetable oil

  9. 3 tb Minced green onions

  10. 1 1/2 tb Minced garlic

  11. 1 1/2 tb Minced fresh ginger

  12. 1 ts Dried hot red pepper flakes

  13. 1/4 lb Thin egg noodles,

  14. -such as vermicelli 4 c Unsalted chicken broth

  15. 1/2 ts Salt

  16. 1 1/2 ts Oriental sesame oil

  17. 1/2 lb Fresh spinach, stems removed

  18. -rinsed thoroughly and -drained 3 tb Minced green onions,

  19. -green part (shallot) only 4 qt (8 c.) water

  20. 1 1/2. cubes. Combine soy sauce, bean sauce, anise seed, cinnamon stick, orange zest, and water in bowl and set aside. Heat casserole or heavy pan. Add oil and heat until hot. Add green onions, garlic, ginger, and dried red pepper flakes. Stir-fry until fragrant, about 10 seconds. Add soy sauce mixture and bring to a boil. Add meat cubes and return to boil. Reduce heat to low. Cover and simmer, skimming surface to remove any impurities and fat, until beef is tender. Remove cinnamon stick. To prepare noodles and vegetables: Meanwhile, bring

  21. 4 quarts water in a large pan to boil. Add noodles and cook until tender, about 4 minutes. Drain. Combine chicken broth, salt, and sesame oil in large pan and bring to boil. Add spinach and green onions. Remove from heat. Portion noodles into individual serving bowls. Ladle spinach and broth over noodles and then spoon beef and about 1/3 c. cooking liquid over each portion. Serve Immediately. This is a really good recipe. It's fun to make, too, so I hope this re-instills the fun of cooking into you. PS If you don't like this, try a blancmange.The Polka Dot Palace BBS

  22. 1-201-822-3627. Posted by UMMM...


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