Ingredients Jump to Instructions ↓

  1. 1 teaspoon peppercorns

  2. 1 pound beef steak

  3. 5 tablespoons peanut oil - divided use

  4. 14 cups water- divided use

  5. 1/2 cup soy sauce

  6. 2 tablespoons rice wine vinegar

  7. 1/4 teaspoon grated ginger root

  8. 1/2 pound fine egg noodles

  9. 2 green onions, chopped

  10. 2 garlic cloves, crushed

  11. 2 cups Chinese cabbage, chopped

  12. 1 teaspoon hoisin sauce

  13. 1 tablespoon cornstarch

  14. 3 tablespoons water

Instructions Jump to Ingredients ↑

  1. In a hot wok, toast peppercorns until fragrant; crush finely and set aside.

  2. Cut steak into 1 1/2-inch chunks.

  3. Heat 2 tablespoons peanut oil in the hot wok to smoking and brown the beef in several batches; remove and drain.

  4. In a saucepan, combine the crushed peppercorns, 4 cups water, soy sauce, rice wine vinegar, and grated ginger root. Bring to boil, then add the browned steak strips, reduce the heat, and simmer, covered, for 1 1/2 to 2 hours, or until the meat is very tender.

  5. In a saucepan, bring 10 cups water to a rolling boil; add fine egg noodles; drain while still slightly under-cooked.

  6. Heat 3 tablespoons peanut oil in a hot wok. When the oil starts to smoke, add chopped green onions and stir-fry briefly. Add crushed garlic cloves, chopped Chinese cabbage; stir-fry for about 1 minute, or until the cabbage is slightly wilted.

  7. Return the beef and sauce to the wok. Reduce the heat to medium, cover, and simmer for about 3 minutes. Drizzle in hoisin sauce and a mixture of cornstarch and 3 tablespoons water. Add the noodles and stir to combine.

  8. Serve immediately.


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