Title: Red-cooked beef with gravy noodles
 Categories: Pasta, Beef
      Yield: 4 Servings
 
      1 lb Boned chuck roast
      3 tb Cooking oil
      2 tb Deep frying oil
      2    Scallions, coarsely chopped
      2    Cloves garlic, minced
    1/4 ts Fresh ginger, minced
      4    Large stalks Napa
           -cabbage, leaves removed,
           -cut in 2" squares
    1/2 lb Fresh egg noodles

MMMMM---------------------RED-COOKING LIQUID--------------------------
      1 ts Sichuan peppercorns
      4 c  Water
    1/2 c  Black soy sauce
      2 tb Chinjiang vinegar
      2    Scallions
      3    Slices ginger
      1    Piece dried
           -licorice root (opt)

MMMMM---------------------GRAVY INGREDIENTS--------------------------
  1 1/4 c  Chicken stock
      2 tb Medium sherry
      1 ts Ground bean sauce
    1/2 ts Sugar
           Cornstarch paste
 
  Red-Cooking Meat:   In medium hot wok, toast peppercorns until
  fragrant (avoid burning); crush & finely mince with cleaver; reserve.
  Cut beef into 1 1/2" chunks.  Heat cooking oil in hot wok until it
  starts to smoke; brown beef in several batches; drain oil & discard.
  Combine peppercorns & remaining ingredients of red-cooking liquid;
  add to wok. Bring to boil; reduce heat & simmer, covered, for 1 1/2
  to 2 hours, until meat is very tender.  (If liquid evaporates before
  meat is tender, add cup of water or stock and continue cooking.)
  Remove meat from liquid. If desired, cool meat, cover and
  refrigerate. Boiling Noodles: Bring 4 qts. water to rolling boil; add
  noodles. Drain when still slightly undercooked. Stir-frying: Heat
  peanut oil in hot wok.  When oil starts to smoke, add scallions &
  stir-fry until fragrant.  Add garlic, ginger & Napa cabbage; stir-fry
  for about 1 minute, until cabbage is slightly wilted. Add meat & all
  gravy ingredients except cornstarch paste. Reduce heat to medium,
  cover, & simmer for about 3 minutes.  Remove cover; dribble in enough
  cornstarch paste to make a light gravy; not too heavy as you want to
  coat noodles, but not too soupy either. Turn up heat; when sauce
  returns to boil, add noodles. Toss to mix (& reheat) noodles.
  Transfer to warmed serving platter or large bowl. Serves 4