Rating: 3.5 stars
6 Ratings
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  • 3 star values: 3
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  • 5 star values: 2

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.

Nina Simonds
Recipe by Cooking Light January 2001

Gallery

Credit: Randy Mayor; Mary Catherine Muir

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

403 calories; calories from fat 14%; fat 6.2g; saturated fat 2.3g; mono fat 3.3g; poly fat 1.3g; protein 30.5g; carbohydrates 50.4g; fiber 2.9g; cholesterol 44mg; iron 5.2mg; sodium 1080mg; calcium 80mg.
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