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.
