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.
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
4 cups hot cooked wide lo mein noodles or vermicelli (about 8 ounces uncooked pasta)
How to Make It
Combine first 4 ingredients in a large bowl; stir with a whisk. Set aside.
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.
This is one of my FAVORITE recipes to cook. The taste is phenomenal and the whole house smells amazing. I double the garlic and ginger, and add a little cornstarch at the end to make a sauce. It's so tender and lovely. I could eat the whole thing by myself!
This makes a satisfying dish that has brighter flavor than most beef dishes. I made it in a crock pot, and there was too much liquid, but otherwise delicious. I also made it with udon noodles (my favorite), and served bread on the side which was excellent for soaking up broth.