1 lb Boned chuck roast or thick
-steak
3 tb Cooking oil
2 tb Peanut oil or deep frying
-oil
2    Scallions, coarsely chopped
2    Cloves garlic, minced
1/4 ts Fresh ginger, minced
4 lg Stalks Napa cabbage, leaves
-removed,
Cut in 2" squares
1/2 lb Fresh egg noodles

-RED-COOKING LIQUID –
1 ts Sichuan peppercorns
4 c Water
1/2 c Black soy sauce
2 tb Chinjiang vinegar
2 Scallions
3 sl Ginger
1 Piece dried licorice root
-(opt)

-GRAVY INGREDIENTS –
1 1/4 c Chicken stock
2 tb Medium sherry
1 ts Ground bean sauce
1/2 ts Sugar
Cornstarch paste

A fatty cut of beef gives this dish more beef flavor, which is the point of
the dish; rich, mellow, gently seasoned.

Red-Cooking Meat: In medium hot wok, toast peppercorns until fra- grant
(avoid burning); crush & finely mince with cleaver; reserve. Cut beef into
1 1/2″ chunks. Heat cooking oil in hot wok until it starts to smoke; brown
beef in several batches; drain oil & discard. Combine peppercorns &
remaining ingredients of red-cooking liquid; add to wok. Bring to boil;
reduce heat & simmer, covered, for 1 1/2 to 2 hours, until meat is very
tender. (If liquid evaporates before meat is tender, add cup of water or
stock and continue cooking.) Remove meat from liquid. If desired, cool
meat, cover and refrigerate.

Boiling Noodles: Bring 4 qts. water to rolling boil; add noodles. Drain
when still slightly undercooked.

Stir-frying: Heat peanut oil in hot wok. When oil starts to smoke, add
scallions & stir-fry until fragrant. Add garlic, ginger & Napa cabbage;
stir-fry for about 1 minute, until cabbage is slightly wilt- ed. Add meat &
all gravy ingredients except cornstarch paste. Reduce heat to medium,
cover, & simmer for about 3 minutes. Remove cover; dribble in enough
cornstarch paste to make a light gravy; not too heavy as you want to coat
noodles, but not too soupy either. Turn up heat; when sauce returns to
boil, add noodles. Toss to mix (& reheat) noodles. Transfer to warmed
serving platter or large bowl.