Spicy, Anise-y Red-cooked Beef over Noodles

Spicy Anise-y Red-cooked Beef over Noodles Recipe from China

Region / culture: China | Servings: 4

Introduction

This Spicy, Anise-y Red-cooked Beef over Noodles recipe is a flavorful and aromatic dish that combines tender beef with bold spices and savory flavors. The dish is perfect for those who enjoy a bit of heat and a touch of sweetness in their meals.

History

Red-cooked beef is a traditional Chinese dish that is typically made by simmering beef in a mixture of soy sauce, sugar, and spices until it is tender and flavorful. This recipe puts a spicy twist on the classic dish by adding Sichuan peppercorns and Chinese hot chili paste for an extra kick of heat.

Ingredients

0.5 cup peanut or vegetable oil
4 tbsp minced ginger
4 tbsp minced garlic
2 cups roughly chopped yellow onions
8 thinly sliced green onions
1 tsp crushed Sichuan peppercorns
4 star anise
5-6 tsp Chinese hot chili paste
1.5 lb (680 g) bottom round or other lean stewing beef, cut into 0.5 to 1 inch cubes
1.5 tsp sugar
3 tbsp soy sauce
1 cup beef broth (canned is fine) or 1 beef bouillon cube mixed with 1 cup water
4.5 tbsp cornstarch mixed with 6 tbsp water (optional, if you prefer a thinner sauce)
1.5 lb (680 g) fresh chinese egg noodles or 1 lb (454 g) thin dried egg noodles (in a pinch, fettuccine will do)

How to prepare

Heat oil in a cooking vessel over high heat and add ginger, garlic, and onions.
Stir-fry for a minute, then add two-thirds of the green onions (set the rest aside for serving).
After 10 seconds, add the peppercorns and star anise, and after another 10 seconds, stir in the pepper/chile paste.
Continue stir-frying briskly for about 30 seconds and add the beef, frying until every piece is seared.
Sprinkle sugar and soy sauce over everything and stir-fry for two more minutes.
Add broth (or bouillon cube and water), along with 2.5 cups of water. Stir well and bring to a boil.
Reduce the heat to very low, cover, and simmer until the meat is tender and falling apart, approximately 2 hours.
At this point, you can either refrigerate or freeze the dish for later use, or proceed with the recipe. If you plan to freeze part of the recipe, remove it from the pan now before adding cornstarch.
Cook the noodles in boiling water and divide them into large bowls.
Bring the sauce to a boil and gradually stir in the cornstarch, one tablespoon at a time, until the sauce reaches your desired thickness. Keep in mind that it will thin slightly once it's poured over the noodles, especially if you add bean sprouts or pea greens.
Ladle the sauce over the noodles and garnish with green onions. If desired, sprinkle some Sichuan peppercorns on top.

Variations

Substitute chicken or tofu for the beef for a different protein option.
Add vegetables such as bell peppers, broccoli, or snap peas for added nutrition and color.
Use rice noodles or soba noodles instead of fettuccine for a different texture.

Cooking Tips & Tricks

Make sure to sear the beef well before adding the sauce to lock in the flavors and juices.

- Adjust the amount of chili paste to suit your spice preference.

- For a thicker sauce, add more cornstarch. For a thinner sauce, add less cornstarch.

- Garnish with fresh green onions and Sichuan peppercorns for a pop of color and flavor.

Serving Suggestions

Serve the Spicy, Anise-y Red-cooked Beef over Noodles with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

Stir-frying the aromatics and searing the beef before simmering ensures that the flavors are well-developed and the meat is tender.

- Simmering the beef in the sauce for a long period of time allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

Use ground Sichuan peppercorns instead of crushed for a milder flavor.

- Substitute red pepper flakes for the Chinese hot chili paste if desired.

- Use beef broth instead of water for a richer flavor.

Make Ahead Tips

The beef can be cooked ahead of time and stored in the refrigerator or freezer until ready to use. Simply reheat and prepare the noodles when ready to serve.

Presentation Ideas

Serve the Spicy, Anise-y Red-cooked Beef over Noodles in a large bowl or on a platter, garnished with fresh green onions and Sichuan peppercorns for a beautiful and aromatic presentation.

Pairing Recommendations

Pair this dish with a light and crisp white wine or a cold beer to complement the spicy flavors. A side of steamed rice or a fresh cucumber salad would also be a great accompaniment.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 560 per serving

Carbohydrates

Carbohydrates: 56g per serving

Fats

Total Fat: 24g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 38g per serving

Vitamins and minerals

Iron: 5mg per serving

Vitamin C: 8mg per serving

Alergens

Contains soy

Summary

This dish is high in protein and iron, making it a nutritious and satisfying meal. It is also a good source of carbohydrates for energy.

Summary

This Spicy, Anise-y Red-cooked Beef over Noodles recipe is a delicious and satisfying dish that is perfect for spice lovers. With bold flavors and tender beef, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a wonderful cook, known for her delicious and inventive dishes. One day, as I was rummaging through her old recipe box, I stumbled upon a faded, stained card with the words "Spicy, Anise-y Red-cooked Beef over Noodles" scrawled across it in her elegant handwriting.

Curious, I asked my grandmother about the recipe. She smiled and began to tell me the story of how she came to learn it herself. Many years ago, when she was just a newlywed, she had befriended a Chinese immigrant who lived in her neighborhood. The woman, Mrs. Lee, had taken my grandmother under her wing and taught her the secrets of traditional Chinese cooking.

Mrs. Lee was a master in the kitchen, and my grandmother was eager to soak up all of her knowledge. She would spend hours watching Mrs. Lee cook, taking notes and asking questions. One day, Mrs. Lee taught my grandmother how to make Spicy, Anise-y Red-cooked Beef over Noodles. It was a dish that Mrs. Lee had learned from her own mother back in China, and she was delighted to pass it on to my grandmother.

The secret to the dish, Mrs. Lee explained, was in the careful balance of flavors. The beef was marinated in a mixture of soy sauce, ginger, garlic, and star anise, giving it a rich, savory taste. The noodles were cooked just right, tender yet firm, and the whole dish was finished off with a spicy, tangy sauce that brought everything together perfectly.

My grandmother had been captivated by the dish, and she had made it many times over the years, tweaking the recipe here and there to suit her own tastes. And now, she was passing it on to me, her eager granddaughter, hoping that I would carry on the tradition and continue to make the dish for generations to come.

Excited to try my hand at this new recipe, I set to work gathering all of the ingredients. The beef was sliced thin and marinated in the fragrant mixture of soy sauce, ginger, garlic, and star anise. As it sat, soaking up all of the flavors, I boiled a pot of water and cooked the noodles until they were just right.

Once everything was ready, I heated a pan on the stove and began to cook the beef, sizzling and aromatic. The scent filled the kitchen, making my mouth water in anticipation. I added in the spicy, tangy sauce, letting it bubble and thicken around the beef, creating a rich, flavorful coating.

Finally, it was time to plate up the dish. I spooned a generous portion of noodles onto a plate and topped them with the spicy, anise-y beef. The colors were vibrant and inviting, the aromas intoxicating. I couldn't wait to take my first bite.

As I sat down to eat, I closed my eyes and savored the flavors. The beef was tender and packed with savory goodness, the noodles were perfectly cooked, and the sauce tied everything together beautifully. It was a dish that spoke of tradition and love, a dish that had been passed down through generations and held a special place in my heart.

I smiled to myself, knowing that my grandmother was watching over me, proud that I had taken her recipe and made it my own. And as I enjoyed each delicious bite, I knew that this Spicy, Anise-y Red-cooked Beef over Noodles would be a recipe that I would cherish and pass on to my own grandchildren one day.