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RDJ-- Cinnamon Beef Noodles, 11-03-09
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RDJ Petite
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Nov 04, 2009 21:20 PST
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Volume 11 Number 257
US Library of Congress ISSN: 1530-3292
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Cinnamon Beef Noodles
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)
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. Yield: 8 servings.
CALORIES 403 (14% from fat); FAT 6.2g (sat 2.3g,mono 3.3g,poly 1.3g);
IRON 5.2mg; CHOLESTEROL 44mg; CALCIUM 80mg; CARBOHYDRATE 50.4g; SODIUM
1080mg; PROTEIN 30.5g; FIBER 2.9g
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