Randy Mayor; Mary Catherine Muir
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.

How to Make It

Step 1

Combine first 4 ingredients in a large bowl; stir with a whisk. Set aside.

Step 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.

Ratings & Reviews

rayhoober's Review

September 04, 2013

MagicMinion's Review

March 21, 2012
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!

ADorene's Review

March 05, 2012
Definately would make this again. Wonderful flavors. I used beef broth instead of the wine and after reducing the liquid thickened it with a bit of arrowroot.

SusanK99's Review

February 26, 2012
This might have been a 3.5. I liked it more than my boyfriend.

kblday's Review

August 29, 2011
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.

sowens's Review

February 28, 2012