Red-Cooked Beef

Beef topside poached in a fragrant spiced broth with peppers, served over egg noodles with bean sprouts and toasted peanuts.

Asian Beef Noodles High Protein Simon Rimmer

Estimated Nutrition

Calories

364

kcal / serving

2184.2 kcal total

Carbs

30.8g

per serving

185 g total

Fat

13.7g

per serving

82.3 g total

Protein

26.4g

per serving

158.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

CondimentsSauces

Dark Soy Sauce

GrainsCereals

300

Egg Noodles

ready-made, cooked

Liquids

200

Beef Stock

Brandy

Meat

500

Beef Topside

single piece

NutsSeeds

piece

Garlic

cloves, sliced

Sichuan Peppercorns

roasted

piece

piece

stick

pinch

toasted

OilsFats

Vegetable Oil

Sesame Oil

to drizzle

Vegetables

piece

Spring Onions

sliced

piece

Ginger

thumb-sized, cut into matchsticks

piece

Red Pepper

sliced

piece

Yellow Pepper

sliced

handful

Beansprouts

fresh

Method

Heat oil in a large deep frying pan and fry spring onions, garlic, ginger, peppercorns, star anise, cloves, and cinnamon for 3 minutes.

Add beef stock, brandy, soy sauce, sugar, and salt, bring to a boil, then simmer for 5 minutes.

Lower heat to a bare simmer, add beef, and poach for 45 to 60 minutes until cooked through.

Add sliced peppers 1 minute before finished, then remove beef to rest for 5 minutes before carving thinly.

Mix noodles, beansprouts, sesame oil, and peanuts in a bowl, then plate and top with beef and sauce.