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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (246g) Recipe makes 4 servings The following items or measurements are not included below: five-spice powder duck broth |
||
| Calories 493 | ||
| Calories from Fat 162 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 4.6g | 22% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 114mg | 38% | |
| Sodium 2679mg | 111% | |
| Potassium 687mg | 19% | |
| Total Carbohydrate 45.9g | 15% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 2.2g | ||
| Protein 35.9g | 71% | |
Chinese Braised Beef and Noodles
SERVES 4 -6
Ingredients
- 1/2 lb egg noodles
- 1 lb lean beef
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon five-spice powder
- 2 1/2 tablespoons oil
- 1/2 cup soy sauce
- 1/2 cup duck broth or chicken broth
- 2 teaspoons cornstarch
- 4 teaspoons water
- 6 green onions, sliced
Directions
1
Cook the noodles in salted boiling water just until tender; drain, and rinse under cold water.2
Cut the beef into very thin slices.3
Mix together the garlic, salt, ginger, and five-spice powder, and add the mixture to the beef; mix.4
Heat the oil and saute the beef over high heat for 2 minutes.5
Mix together the soy sauce and broth, and add it to the beef; bring to a boil.6
Mix the cornstarch with the remaining 4 tsp water, stir into the beef and cook until smooth and thick.7
Add noodles, mix well and heat thoroughly.8
Add the green onions, and stir for another minute.9
Serve immediately.
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Meat > Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > Asian > Eastern > Chinese
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: PaulaG
On Jun 21, 2006
I cheated on this recipe by using leftover beef sliced thin. The garlic and meat were sauted together for a few minutes. I miss read the directions and mixed the spices with the soy sauce and broth. I used linguine for the noodles and the sauce was absorbed nicely. This is a wonderful quick dinner solution.
From: Codychop
On Feb 19, 2007
I liked this recipe OK-- the technique was great but the flavors were a bit off. I thought it was VERY salty (I used low sodium chicken broth). Will make again with some modifications.
From: fairy chef
On Jan 21, 2007
after a busy day at work this meal serves serenity and sustenance. I followed the recipe except that i did not have any five spice powder - instead i made my own by combining cinnamon, cloves(powder), star anise(powder), cumin and green peppercorns.i then proceeded to add the garlic and ginger, blended till all spices were mixed. I added this spice mixture to 3/4 lbs of sirloin tip for 15 min, then cooked till almost done. I then added 1/2 cup of beef broth 2 chopped baby bok choy, shiitake mushrooms and snow peas.added the egg noddles at then end (i added maybe a teaspoon of cornstarch just to thicken the sauce)- a little Orient meets Europe and the new world. A truly elegant dish in only 20 minutes.
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