Ingredients with Measurements:
- 1 lb. of beef brisket, sliced thinly
- 1 lb. of mixed vegetables (carrots, bok choy, mushrooms, and snow peas)
- 1 pack of dried rice noodles
- 2 tbsp. of vegetable oil
- 1 tbsp. of minced garlic
- 1 tbsp. of minced ginger
- 1 tbsp. of Sichuan peppercorns
- 2 tbsp. of soy sauce
- 1 tbsp. of dark soy sauce
- 1 tbsp. of oyster sauce
- 1 tbsp. of Shaoxing wine
- 4 cups of beef broth
- 2 cups of water
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Strainer
- Large bowl
Step-by-step instructions:
1. Soak the dried rice noodles in warm water for 30 minutes until they are soft. Drain and set aside.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced beef and stir-fry for 2-3 minutes until browned. Remove the beef from the pot and set aside.
3. In the same pot, add the minced garlic, ginger, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
4. Add the mixed vegetables to the pot and stir-fry for 2-3 minutes until they are slightly softened.
5. Add the soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine to the pot. Stir to combine.
6. Add the beef broth and water to the pot and bring to a boil.
7. Reduce the heat to low and simmer for 20-30 minutes until the vegetables are tender and the broth is flavorful.
8. Season the broth with salt and pepper to taste.
9. Add the soaked rice noodles to the pot and cook for 2-3 minutes until they are heated through.
10. Ladle the Lao Guo La into bowls and garnish with chopped scallions and cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 45g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Shaoxing wine can be substituted with rice wine or dry sherry.
Variations:
- Add sliced tofu or shrimp for a vegetarian or seafood version.
- Use chicken or pork instead of beef.
- Add chili oil or hot sauce for a spicier version.
Tips and tricks:
- Soak the rice noodles in warm water to prevent them from sticking together.
- Use a strainer to remove any impurities from the broth.
- Adjust the seasoning to your liking by adding more soy sauce or salt.
Storage instructions:
Store any leftover Lao Guo La in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Lao Guo La in a pot over medium heat until heated through.
Presentation ideas:
Serve the Lao Guo La in individual bowls and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve the Lao Guo La with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the beef and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Lao Guo La is a traditional Chinese beef stew that originated in Sichuan province.
Flavor profiles:
Savory, umami, and slightly spicy.
Serving suggestions:
Serve the Lao Guo La as a main dish for lunch or dinner.
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Region: Chinese