Recipe

Buckwheat Noodles

Step 1: Bring a large pan of water to a boil. Bring the leftover beef (see below) to a boil, then simmer gently to heat through. Reheat the stock, if using. Put the soy sauce and chili oil into a serving bowl.

Step 2: Cook the noodles, then shake dry in a colander, retaining some of the cooking water if you wish to use it instead of stock. Briefly rinse the noodles under the cold tap.

Step 3: Pour the stock or noodle-cooking water into your serving bowl. Add the noodles and top with the beef stew. Scatter with the Sichuan pepper, followed by the spring onions and celery. Mix well before eating.

Red-Braised Beef With Tofu “Bamboo”

Step 1: Cut the beef into 3/4″-1″chunks. Bring a panful of water to a boil, add the beef and return to a boil. When a froth has risen to the surface, tip the beef into a colander, drain and rinse.

Step 2: Heat the oil in a seasoned wok over a medium flame. Add the chili bean paste and stir-fry until the oil is red and richly fragrant. Add the ginger, spring onions and star anise and continue to stir until you can smell them. Add the sweet fermented sauce and stir-fry for a few moments more before pouring in the stock.

Step 3: Place the beef and Shaoxing wine in a saucepan or a clay pot and pour over the contents of the wok. Bring to a boil, then partially cover the pan, reduce the heat and simmer for a couple of hours, until the meat is beautifully tender. When the beef has started its slow cooking, set the tofu to soak in hot water from the kettle.

Step 4: Shortly before you wish to serve the dish, drain the tofu and cut on the diagonal into 3/4″-1″ sections to complement the beef, discarding any pieces that remain hard. Add it to the stew and heat through (you may add a little more stock or hot water from the kettle if you need it), then serve.

See more recipes from Fuchsia Dunlop.

Reprinted with permission from Fuchsia Dunlop’s Every Grain of Rice (2013 W.W. Norton).