Not sure what to do with that jar of spicy bean paste left over from jajiangmian? Make beef noodles!
You can really use any cut of beef, but my dad uses a tougher cut (like brisket or chuck); it takes a longer time to cook, but you're going to get the best flavor, and you can make it just as tender as a fattier cut. You're going to find a million recipes for beef noodles, but save yourself some time and stop looking--this is the best.
Ingredients:
3 pounds brisket, cut into 2-inch pieces
3 tablespoons oil
1 large handful garlic cloves, smashed*
1 large handful ginger, roughly chopped*
2 tablespoons spicy bean paste
1 cup soy sauce
1/2 cup rice wine
2 large handfuls scallions, roughly chopped*
2 teaspoons sugar
Salt, as needed
2 pounds noodles
*You're going to take out the garlic, ginger, and scallions later, so leave them in very large pieces to make it easier.
Directions:
Place the brisket in a large pot, and cover with water. Bring the water to a boil until beef is thoroughly cooked, then drain. Rinse the beef under cold water, then set aside. In a large pan over medium-high heat, saute garlic and ginger until fragrant and slightly browned, about two minutes. Add spicy bean paste, and saute for another five minutes. Add the beef into the pan and stir well. Add soy sauce, rice wine, scallions and sugar. Transfer everything into a pot, and cover with water. Bring to a boil, then cover and let simmer for two hours. Remove from heat, and pick out the the pieces of beef. Strain the broth through a fine mesh sieve, and discard the little gross bits. Return the beef to the broth. You can keep simmering it for a bit, or serve immediately over noodles.
Ingredients:
3 pounds brisket, cut into 2-inch pieces
3 tablespoons oil
1 large handful garlic cloves, smashed*
1 large handful ginger, roughly chopped*
2 tablespoons spicy bean paste
1 cup soy sauce
1/2 cup rice wine
2 large handfuls scallions, roughly chopped*
2 teaspoons sugar
Salt, as needed
2 pounds noodles
*You're going to take out the garlic, ginger, and scallions later, so leave them in very large pieces to make it easier.
Directions:
Place the brisket in a large pot, and cover with water. Bring the water to a boil until beef is thoroughly cooked, then drain. Rinse the beef under cold water, then set aside. In a large pan over medium-high heat, saute garlic and ginger until fragrant and slightly browned, about two minutes. Add spicy bean paste, and saute for another five minutes. Add the beef into the pan and stir well. Add soy sauce, rice wine, scallions and sugar. Transfer everything into a pot, and cover with water. Bring to a boil, then cover and let simmer for two hours. Remove from heat, and pick out the the pieces of beef. Strain the broth through a fine mesh sieve, and discard the little gross bits. Return the beef to the broth. You can keep simmering it for a bit, or serve immediately over noodles.
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| Eat it with bok choy, green garlic, and cilantro! |
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