Beef Briskets Noodles With Chinese Angelica Root
Serve the beef briskets and broth over noodles (spaghetti or egg noodle), topped with seasonal vegetables and chopped scallion.
Nutritionper 100 g›
168
Calories
10g
Protein
14g
Carbs
8g
Fat
Ingredients
| 300 g | beef briskets | |
| 1/2 tbsp | 7.5 ml | caramelized sugar |
| 1 tbsp | 15 ml | oil |
| 3-4 slices | ginger root | |
| 1 stalk | scallion | |
| 3 cloves | garlic | |
| 3 | dried chillies | |
| 1/2 tbsp | 7.5 ml | Maggi sauce |
| 2 slices | Chinese angelica root / dang gui | |
| 1/3 tsp | 1.7 ml | Szechuan peppercorns |
| 2 sections | radix codonopsis / dang shen | |
| 1 tbsp | 15 ml | Jiafan rice wine |
| 3 cups | 720 ml | beef or chicken stock |
| 3/4 tsp | 3.8 ml | salt |
| — | noodles (spaghetti or egg noodle) | |
| — | seasonal vegetables and chopped scallion |
Instructions
- Heat the oil and fry the ginger root slices, scallion, garlic, dried chillies and Szechuan peppercorns until fragrant.
- Add the beef briskets along with the caramelized sugar, Maggi sauce, Chinese angelica root (dang gui), radix codonopsis (dang shen) and Jiafan rice wine.
- Pour in the beef or chicken stock, add the salt and simmer until the beef is tender.
- Serve over cooked noodles (spaghetti or egg noodle) with seasonal vegetables and chopped scallion.