---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 4 servings
       1 lb Boned chuck roast or thick
       3 tb Cooking oil
       2 tb Peanut oil or deep frying
       2    Scallions, coarsely chopped
       2    Cloves garlic, minced
     1/4 ts Fresh ginger, minced
       4 lg Stalks Napa cabbage, leaves
            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
 ---------------------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
   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.