By popular demand, here is the recipe from the Wei-Chuan cookbook that I use for beef noodles. 🙂 For those of you who want to reduce the carb ratio, cut out half the noodles and bulk up the meal with extra veggies like spaghetti squash or bean sprouts.
Bean Paste-Flavored Beef With Noodles In Broth
Stats per serving: 332 calories, 37 g carb, 28 g protein, 5.8 g fat, 2.0 g sat fat, 2.6 g fiber
(This is okay for most males or for a larger main meal, but women may want to break this up into 8 servings at 226 calories, 27.75 g carb, 21 g protein, 4.35 g fat, 1.5 g sat fat, 2 g fiber each.)
2 lb. (900 g) beef
1 lb. leafy green vegetable of your choice (I like spinach, bok choy, napa, or bean sprouts)
3/4 lb. (12 oz) dry noodles
3 green onions, cut in 1.25″ sections
3 slices ginger root
3 cloves garlic
3/4 c. soy sauce
1.5 T. bean paste
1.5 t. hot bean paste
8 c. water
2 T. cooking wine or sherry
1 T. sugar (or two packets Splenda)
2 flowerets star anise
(d) (per serving)
1/2 T. green onion, diced
1 t. soy sauce
1/4 t. sesame oil
1 c. liquid from cooking beef
1 c. boiling water
1. Wash the beef and cut into 1.5″ cubes.
2. Heat 2 tablespoons oil in a preheated wok. (I usually just do this with cooking spray and a non-stick 12″ skillet to cut down on fat.) Add the ingredients of (a) and (b) one by one in order and stir-fry until fragrant. Add (c) and the beef and bring to a boil. Simmer over low heat about one hour until the meat is cooked soft and the liquid is reduced to 6 cups. (Alternate quick method–cook on med-high for 15 minutes in a pressure cooker.) Retain the broth for use in step 4.
3. Fill a pot a little over half-full with water and bring to a boil. Blanch the vegetable in the boiling water until just cooked. Remove. Cook the noodles in this water until done, about 4 minutes. Remove.
4. Put (d) in each of 6 serving bowls. Put one portion of the noodles, vegetable, and beef in each bowl and serve.