Recipe help?

[luzula]

So a while ago I ate a really delicious meal at a Chinese stall at a food court. It was those thick Chinese wheat noodles and a stew with beef that had clearly cooked for a long time, some vegetables, and a spicy broth/sauce which I'm pretty sure had Szechuan pepper in it. I would like to try to recreate this, but when I search for "beef szechuan" (with variations) all I get is quick stir-fry recipes with tender meat. What I have in my freezer is not tender meat, but something tougher that needs to cook for hours, and anyway the meal I ate was clearly cooked a long time. Does anyone have any tips for what ought to go in that pot?

Comments

[luzula]

Thanks, I'll check it out! : ) (I am a little video-averse, but I'll try to get past that...)

[trobadora]

Yeah, sorry, I totally feel you on that! I just couldn't find a text version.