Repurposed leftover Sichuan water-boiled beef (shui zhu niu rou)into lunch on New Year's Day as a topping over noodles. The beef came from a local Cantonese restaurant that recently added a few Sichuan dishes to the menu, so wasn't as spicy as I would have liked, and the beef was over-tenderized.
Friday, January 01, 2010
Leftovers: Water-boiled Beef
Repurposed leftover Sichuan water-boiled beef (shui zhu niu rou)into lunch on New Year's Day as a topping over noodles. The beef came from a local Cantonese restaurant that recently added a few Sichuan dishes to the menu, so wasn't as spicy as I would have liked, and the beef was over-tenderized.
Labels:
eating out,
leftovers,
noodles,
spicy
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