Oriental Beef with Noodles 2
This Oriental-style beef and noodle dish is a cross between a stir-fry and a stew, but the end results are worth the time and effort.
1 teaspoon ground black peppercorns
1 pound beef steak
5 tablespoons peanut oil - divided use
14 cups water- divided use
1/2 cup soy sauce
2 tablespoons rice wine vinegar
1/4 teaspoon grated ginger root
1/2 pound fine egg noodles
2 green onions, chopped
2 garlic cloves, crushed
2 cups Chinese cabbage, chopped
1 teaspoon hoisin sauce
1 tablespoon cornstarch
3 tablespoons water
- In a hot wok, toast peppercorns until fragrant; crush finely and set aside.
- Cut steak into 1 1/2-inch chunks.
- Heat 2 tablespoons peanut oil in the hot wok to smoking and brown the beef in several batches; remove and drain.
- 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.
- In a saucepan, bring 10 cups water to a rolling boil; add fine egg noodles; drain while still slightly under-cooked.
- 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.
- 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.
- Serve immediately.
Makes 6 servings.