Wednesday, January 24, 2001
home page local news opinion business island life sports
Search
The Great Index to Fun
Island Sounds
Book Reviews
Faith Calendar
Hawaii Ways
Taste
Restaurant Reviews
Comics
AP Arts & Leisure
Ohana Announcements
Births
Weddings and Engagements
Celebrations
Achievers
How to Get Listed
Advertising
Classified Ads
Jobs
Homes
Restaurant Guide
Business Directory
Cars

Posted on: Wednesday, January 24, 2001

Light Touch
Cinnamon-Beef Noodle sauce will work in other low-fat recipes


Associated Press

This version of Cinnamon-Beef Noodles calls for simmering the meat for a long time in a soy sauce-based mixture.

Associated Press

Cinnamon-Beef Noodles is one of the signature dishes of the Chinese cooking style known as "red cooking," braised in a soy sauce-based mixture, Nina Simonds explains.

Simonds, who has traveled widely in Asia and published six books on Chinese cuisine and culture, included the recipe in a feature on how to cook Chinese, in Cooking Light magazine’s current issue.

The feature is the first one in a series on world-class cuisines, the magazine says.

In this low-fat dish, the meat is simmered in its sauce for a long time until it’s very tender. Seasonings include ginger and garlic, besides the cinnamon.

This method is used to cook a variety of meats, including pork, lamb, chicken and duck, Simonds says.

Cinnamon-Beef Noodles

  • 5 cups water
  • 1 1/2 cups rice wine or sake
  • 3/4 cup low-sodium soy sauce
  • 1/4 cup sugar
  • 2 teaspoons vegetable oil
  • 2 pounds beef stew meat, cut into 1 1/2-inch cubes
  • 8 green onions, cut into 1-inch pieces
  • 6 garlic cloves, crushed
  • 2 cinnamon sticks
  • 1-inch piece peeled fresh ginger, thinly sliced
  • 10-ounce package fresh spinach, chopped
  • 4 cups hot, cooked wide noodles or vermicelli (about 8 ounces uncooked pasta)

Combine water, rice wine, soy sauce and sugar in a large bowl; stir with a whisk. Set aside.

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef.

Return beef to pan; add water mixture, onions, garlic, cinnamon and ginger. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender. Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles.

Makes 8 servings.

Nutrition information per serving: 403 cal., 6.2 g fat (2.3 g saturated fat), 30.5 g pro., 50.4 g carbo., 2.9 g fiber, 44 mg chol., 1,080 mg sodium.

[back to top]

Home | Local News | Opinion | Business | Island Life | Sports
Index to Fun | Island Sounds | Book Reviews | Faith Calendar
Hawaii Ways | Taste

How to Subscribe | How to Advertise | Site Map | Terms of Service | Corrections

© COPYRIGHT 2001 The Honolulu Advertiser, a division of Gannett Co. Inc.