Cinnamon-Beef Noodles

Cinnamon-Beef Noodles Recipe
Randy Mayor; Mary Catherine Muir
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.

Yield:

8 servings (serving size: 1 cup beef mixture and 1/2 cup noodles)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Nina Simonds,

January 2001
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