Q: Can I use other types of meat for this recipe?
A: Yes, while beef is traditional, you can substitute with pork or chicken, but cooking times may vary.
Q: How important is it to rinse the Suancai?
A: Rinsing Suancai is crucial to reduce its saltiness and create a balanced flavor in the dish.
Suancai Beef Noodles
Notes
Ingredients:
- Suancai (pickled mustard greens), to taste
- 300g beef
- Green onions or garlic sprouts, to taste
- Fresh ginger, to taste
- Spices (star anise, cinnamon, etc.), to taste
- Light soy sauce, cooking wine, sugar, and salt, to taste
- Noodles
- Lettuce
- Chili pepper and bean paste, for stir-frying
- Blanch the beef: In cool water, add cooking wine and ginger. Cook the beef for 3-5 minutes after boiling, then remove and set aside. In a pressure cooker, add water (enough to cover the beef), common household spices, ginger slices, rock sugar, and salt. Cook until the beef is tender.
- Prepare Suancai: Simultaneously, in another pot, boil water for the noodles. Rinse the Suancai several times, drain, and then stir-fry with hot oil, a spoonful of bean paste, some chili pepper pieces, and ginger slices. Add boiling water, the blanched beef, a bit of salt, and a spoonful of the beef stew broth. Stew until the noodles are cooked.
- Cook the noodles: Boil the noodles, adding lettuce towards the end. Serve the noodles in the prepared Suancai and beef broth, garnishing with green onions or garlic sprouts.
- High in protein from the beef.
- Contains vitamins and minerals from the vegetables.
- Can be high in sodium; adjust the amount of Suancai and salt to taste.
