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Beef Noodles, Slow-Cooked


Beef Noodles, Slow-Cooked
1½ to 2 pounds chuck steak, cut into two-inch cubes
salt and pepper to taste
2 Tablespoons cornstarch
2 Tablespoons vegetable oil
3 Tablespoons hoisin sauce
3 Tablespoons dark soy sauce
1 Tablespoon garlic chili paste
2 Tablespoons tomato paste
1 Tablespoon minced fresh ginger
3 large garlic cloves, peeled and slivered
2 star anise (each 4 to 6 points)
½ pound dried flat noodles
2 to 3 cups cilantro or watercress leaves
3 angle-sliced scallions

1. Mix steak cubes, salt and pepper, and cornstarch.
2. Heat oil in a slow-cooker, and when hot, add the meat, hoisin and soy sauces, the chili and tomato pastes, minced or slivered ginger and garlic, and the star anise pods , stir, and cover the slow cooker,
3. After four hors, stir well, and remove and discard the star anise, and cover this once again and let it cook about three more hours until the meat is tender..
4. Boil the noodles about eight minutes less than their package instructs, drain them and toss them into the slow cooker, stir and recover once again..
5. Top with the cilantro and/or the watercress, sprinkle on the scallion slices, and serve.

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