Cinnamon-Beef 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.

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

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.

Nutritional Information

Calories:

403 (14% from fat)

Fat:

6.2g (sat 2.3g,mono 3.3g,poly 1.3g)

Protein:

30.5g

Carbohydrate:

50.4g

Fiber:

2.9g

Cholesterol:

44mg

Iron:

5.2mg

Sodium:

1080mg

Calcium:

80mg