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Cinnamon-Beef Noodles

Randy Mayor; Mary Catherine Muir
Yield 8 servings (serving size: 1 cup beef mixture and 1/2 cup noodles)
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)

Nutrition Information

  • calories 403
  • caloriesfromfat 14 %
  • fat 6.2 g
  • satfat 2.3 g
  • monofat 3.3 g
  • polyfat 1.3 g
  • protein 30.5 g
  • carbohydrate 50.4 g
  • fiber 2.9 g
  • cholesterol 44 mg
  • iron 5.2 mg
  • sodium 1080 mg
  • calcium 80 mg

How to Make It

  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.