Materials

• 1kg of beef
• 1 plate of daikon - sliced
• 1.5 tbsp of peppercorn
• 1 black cardimom
• 1 bay leaf
• 1 star anise
• 2 dried red peppers
• 1 orange peel
• 1 thumb sized piece of ginger - sliced
• 1 tbsp Wolfberry (optional)
• 2 green onion
• 2 large spoons of cooking wine
• 3 large spoons of salt
• small pinches of white pepper
• 2 large spoons of cayanne pepper
• 1/2 tbsp of white seaseme
• fresh noodles
• cilantro
• cooking oil

Instructions

1. Soak beef into a bowl of cold water
2. Prepare the materials for the broth: green onions, black cardimom, ginger, star anise, bay leaf, 1 tbsp peppercorn, dried red peppers, orange peel, wolfberry, cooking wine, salt, and white pepper.
3. Add beef chunks into a pot, bring to boil until foams appear. Discard the liquid along with the form.
4. Refill the pot with cold water, add all the prepared materials from step 2, turn the heat up to high, bring to boil, then turn down to a simmer.
5. Simmer for 3 hours.
6. Concurrently, add oil to another saucepan, heat until smoking, turn the heat off completely, wait for ~10 seconds for the oil to cool down
7. Add in the cayanne pepper, .5 tbsp peppercorn, .5 tbsp white seaseme, a pinch of salt & sugar, stir until mixed, set aside for later
8. Once the broth is cooked, add in the daikon slices, cook until they are translucent
9. Prepare the noodle per the packaged instructions
10. Mix the noodle with the broth, garnish with pepper oil and cilantro. Season with vinegar to taste.

Comments

This is one of the quintessential Chinese noodles I had while growing up. A cheap, fast-food option that was always available. Unfortunately this dish is not easily found in the US…

Source

Originally from here

Materials

• 0.7 lb of beef sirloin or tenderloin - cut into 3/4” x 3/4” x 3” strips
• 2 small shallots - thinly sliced
• 1/2 lb of button mushrooms - cut into quarters
• 2 tbsp of flour or starch
• 1.5 tbsp of paprika
• 1.5 tbsp of pepper
• 1.5 tbsp of salt
• 12 oz wide egg noodles
• 4 tbsp of butter (unsalted)
• 1/4 cup dry vermouth
• 1/2 cup of heavy creme
• 1 tbsp of Worcestershire sauce
• 1 tbsp of Dijon mustard
• chopped parsley for garnish

Instructions

1. Mix well in a bowl: beef slices, 2 tbsp of flour/starch, 1.5 tbsp of paprika, 1.5 tbsp of salt, 1.5 tbsp of pepper.
2. Place a skillet over high heat, add oil. When oil begins to shimmer, sauté the beef slices, until it’s well browned on the outside but rare inside, transfer to a plate for later use.
3. Turn down the heat to meadium, add 1 tbsp of butter to pan, when it begins to foam, add the mushrooms, toss to coat with fat and season with salt and pepper.
4. Concurrently, bring a large pot of salted water to boil.
5. When the mushrooms has released a lot of its moisture (you’ll see a lot of liquid in the skillet, which will be boiled off), add in the sliced shallots and 1 tbsp of butter, stir to combine.
6. While you’re doing this, the pot will probably start to boil, add in the egg noodles and cook per the noodle’s instruction, drain upon finished.
7. When the mushroom and shallot are soft and caramelized, deglaze the pan with vermouth, when the wine has reduced by about half, slowly stir in the cream, mix well.
8. Add the Worcestershire sauce, stir well, then add Dijon mustard, stir well.
9. Add the meat along with the juices, mix well with the sauce, until the beef is cooked.
10. Serve the noodles under the stroganoff, sprinkle with parsley on top.

Comments

A mistake I made early on is slicing the strips too thin and overcooking them. Having a thick strip allows you to see the interior color of the beef and not overcook it too early. Remember that the beef get cooked twice, so it doesn’t have to be all the way done the first time around, o/w it’ll be very dry in the end.

The choice of vermouth is perhaps arbitrary. I like the aroma it adds, but YMMV.

This is a side comment on seasoning meat in general – don’t be afraid of using (washed) hand to mix things together. Almost guaranteed better results.

When I say ‘slowly stir in the cream’, I mean really slowly. 1/2 cup isn’t that much to begin with, but I’d recommend 4 small drips.

Sounrce

Originally from here

Materials

• 200g of beef - sliced into thin strips
• half of an onion - cut into thin slices
• 2 bell peppers (perferably different color for looks)
• 1 thai spicy pepper - minced
• 3 cloves of garlic - minced
• some ginger, grated
• 3 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of cooking wine
• 1 tablespoon of starch
• pinch of sugar (optional)
• black pepper peper
• white seaseme seeds

Instructions

1. Mix the following in a bowl: beef, garlic, ginger, soy sauce, oyster sauce, cooking wine, starch, some black pepper, a pinch of sugar (optional). Marinate for 30 min+
2. Add oil to wok, when oil is heated, pan fry the marinated beef to ~half cooked.
3. Remove the beef from the wok, add in bell peppers, onion, and spicy pepper, stir fry until cooked
4. Add back in the beef strips, season with black pepper
5. Garnish with white seaseme seeds

Comments

Depending on if you want/like spicy food, you may want to skip the spicy pepper.