Cinnamon-Beef Noodles

6 Reviews
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Randy Mayor; Mary Catherine Muir
Yield
8 servings (serving size: 1 cup beef mixture and 1/2 cup noodles)
By Nina Simonds
January 2001
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 403
  • Caloriesfromfat 14%
  • Fat 6.2g
  • Satfat 2.3g
  • Monofat 3.3g
  • Polyfat 1.3g
  • Protein 30.5g
  • Carbohydrate 50.4g
  • Fiber 2.9g
  • Cholesterol 44mg
  • Iron 5.2mg
  • Sodium 1080mg
  • Calcium 80mg

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.

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Ratings & Reviews

rayhoober's Review

MagicMinion
September 04, 2013
N/A

MagicMinion's Review

ADorene
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

SusanK99
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

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

kblday's Review

carolfitz
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

kblday
February 28, 2012
N/A