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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In this classic version of red-cooking, the meat is simmered in a soy sauce-based mixture for a long time until tender. Seasonings such as ginger, garlic, and cinnamon provide extra flavor. This method can be used to cook a variety of meats, including pork, lamb, chicken, and duck. Ingredients:
5 cups water |
1 1/2 cups rice wine or sake |
3/4 cup low-sodium soy sauce |
1/4 cup sugar |
2 teaspoons vegetable oil |
2 pounds beef stew meat, cut into 1 1/2-inch cubes |
8 green onions, cut into 1-inch pieces |
6 garlic cloves, crushed |
2 cinnamon sticks |
1 (1-inch) piece peeled fresh ginger, thinly sliced |
1 (10-ounce) package fresh spinach, chopped |
4 cups hot cooked wide lo mein noodles or vermicelli (about 8 ounces uncooked pasta) |
Directions:
1. Combine first 4 ingredients in a large bowl; stir with a whisk. Set aside.
2. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half of the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef. Return beef to pan; add water mixture, onions, garlic, cinnamon, and ginger. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender. Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles.
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