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Spicy Sichuan Beef Noodle Soup (紅燒牛肉麵)
85% authentic · Sichuan Chinese
A fiery and aromatic variation of beef noodle soup, infused with the characteristic mala (numbing and spicy) flavor of Sichuan cuisine, featuring tender beef and robust noodles.
Ingredients
- Beef chuck or brisket1 kg
- Beef broth2 liters
- Soy sauce100 ml
- Dark soy sauce2 tbsp
- Chili bean paste (Doubanjiang)3 tbsp
- Sichuan peppercorns1 tbsp
- Dried red chilies5-10
- Star anise2 pods
- Ginger50 g
- Garlic6 cloves
- Shaoxing wine50 ml
- Rock sugar20 g
- Noodles (thick wheat noodles)400 g
- Bok choy or gai lan200 g
- Scallions2 stalks
- Cilantrosmall bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cut beef into large cubes. Blanch beef in boiling water for 5 minutes, then rinse.
- 2
Heat a wok or heavy-bottomed pot over medium-high heat. Add a little oil and stir-fry doubanjiang until fragrant. Add ginger slices, garlic cloves, Sichuan peppercorns, and dried chilies. Stir-fry for 1 minute.
- 3
Add the blanched beef cubes to the pot. Stir-fry for 2-3 minutes. Add Shaoxing wine, soy sauce, dark soy sauce, and rock sugar. Stir well.
- 4
Pour in beef broth and enough water to cover the beef. Add star anise. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until beef is fork-tender.
- 5
Remove beef from the broth. Strain the broth to remove solids. Return broth to the pot. Shred or slice the beef.
- 6
Bring the broth back to a simmer. Season with salt and black pepper to taste. Add the beef back into the broth.
- 7
Cook noodles and blanched greens according to package directions.
- 8
Assemble bowls with noodles, ladle the spicy broth and beef over them. Top with blanched greens and garnish with chopped scallions and cilantro.
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