Cinnamon-Beef Noodles

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 14%
  • Fat: 6.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 30.5g
  • Carbohydrate: 50.4g
  • Fiber: 2.9g
  • Cholesterol: 44mg
  • Iron: 5.2mg
  • Sodium: 1080mg
  • Calcium: 80mg

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

  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.
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