Szechuan Beef Noodle Soup
Spicy and aromatic Chinese comfort food with tender beef
Ingredients
Instructions
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Prepare the beefBring a large pot of water to a boil. Add the beef chunks and boil for 5 minutes. Drain and rinse the beef under cold water to remove any impurities. This helps create a cleaner-tasting broth.
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Create the flavor baseHeat the vegetable oil in a large Dutch oven or heavy pot over medium heat. Add the Szechuan peppercorns, dried chilies, garlic, ginger, star anise, and cinnamon stick. Stir-fry for about 2 minutes until fragrant, being careful not to burn the spices.
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Brown and braise the beefAdd the beef to the pot and brown on all sides, about 5 minutes. Stir in the doubanjiang (spicy bean paste) and cook for another minute. Pour in the Shaoxing wine, scraping up any browned bits from the bottom of the pot. Add both soy sauces and beef broth. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 2 hours, or until the beef is very tender.
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Cook the noodlesAbout 15 minutes before serving, cook the noodles according to package instructions in a separate pot of boiling water. Drain and rinse briefly with cold water to prevent sticking.
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Assemble the soupDivide the cooked noodles among serving bowls. Ladle the hot broth and beef over the noodles. Remove the whole spices (star anise, cinnamon, ginger slices) if desired. Garnish with sliced green onions.
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Serve and enjoyServe immediately while hot. Provide additional condiments like chili oil, vinegar, or fresh herbs for diners to customize their bowls to taste.
Nutritional Information
580
Calories
per serving
42
Protein
g per serving
45
Carbohydrates
g per serving
25
Total Fat
g per serving
8
Saturated Fat
g per serving
3
Fiber
g per serving
4
Sugar
g per serving
1250
Sodium
mg per serving
15
Vitamin C
% daily value
25
Iron
% daily value
Szechuan Beef Noodle Soup is Also Known As
Sichuan Beef Noodle Soup, Hong Shao Niu Rou Mian, Red Braised Beef Noodle Soup or Taiwanese Beef Noodle Soup
