Fragrant Beef Casserole
|Soy sauce||2 Tablespoon|
|Boneless beef chuck||1 Pound, cut into 1-inch cubes|
|Chinese white radish||1 Pound (1 Small Daikon)|
|Dried tangerine peel piece||2 (Of Quarter-Size)|
|Toasted whole sichuan peppercorns||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Thin fresh ginger slices||6|
|Beef broth||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Green onions with tops||2 , cut into 2 inch pieces|
|Cornstarch||1 Tablespoon, mixed with 2 tablespoons water|
|Hot cooked noodles||1 1⁄2 Cup (24 tbs)|
|Parsley sprigs||4 (For Garnish)|
Combine marinade ingredients in a large bowl.
Add beef and stir to coat.
Peel radish and cut in half lengthwise, then cut each half diagonally into 1-inch slices.
Wrap tangerine peel, cinnamon stick, lemon grass, and peppercorns in cheesecloth and tie into a bundle.
Place a large pot over medium-high heat until hot.
Add oil, swirling to coat surface.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add beef and cook, stirring occasionally, for about 2 minutes or until browned.
Add broth, soy sauce, and cheesecloth bundle.
Bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes.
Add radish, cover, and continue to simmer for about 30 minutes or until beef and radish are tender.
Add green onions and cornstarch solution and cook, stirring, until sauce boils and thickens slightly.
Discard bundle and serve over hot cooked noodles.
Garnish with parsley sprigs.