Braised Beef Over Egg Noodles Food

BRAISED BEEF NOODLE SOUP (红烧牛肉面)

Steps:

• First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That's the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon. Phew. It'll be worth it. Trust me.
• Next, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. Skim the foam off. You don't want these impurities from the beef making your soup cloudy. Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
• In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
• Cook for about 5 minutes, and stir once or twice in between. Now add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
• Now add the aromatics, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes. The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.
• After 90 minutes, turn off the heat and let it stand (with the lid on) for another hour. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving. Just remember, adding salt too early will dry out the beef.
• Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your leafy greens of choice in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with the chopped green parts of the scallions you set aside earlier and some chopped cilantro (optional). And if you really can't resist a bit of spice, add a spoonful of chili oil. Wink! Wink!
• Enjoy!

BEEF TIPS OVER NOODLES

Steps:

• In large skillet, Brown meat on all sides. (meat only if using mushrooms).
• Stir in consomme, wine, soy sauce, garlic and onion salt (and mushrooms). Heat to boiling.
• Reduce heat; cover and simmer 1 hour or until meat is tender.
• Blend cornstarch and water; stir gradually into meat mixture.
• Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add more cornstarch and water if needed to thicken gravy.
• Serve over cooked noodles.

CHINESE BRAISED BEEF AND NOODLES

Steps:

• Cook the noodles in salted boiling water just until tender; drain, and rinse under cold water.
• Cut the beef into very thin slices.
• Mix together the garlic, salt, ginger, and five-spice powder, and add the mixture to the beef; mix.
• Heat the oil and saute the beef over high heat for 2 minutes.
• Mix together the soy sauce and broth, and add it to the beef; bring to a boil.
• Mix the cornstarch with the remaining 4 tsp water, stir into the beef and cook until smooth and thick.
• Add noodles, mix well and heat thoroughly.
• Add the green onions, and stir for another minute.
• Serve immediately.

BEEF TIPS

Steps:

• In a large skillet heat oil over high heat. Saute the onion until almost translucent.
• Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
• Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
• Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

TENDER BEEF OVER NOODLES

Steps:

• In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.