Description
Braised Beef Noodle Soup is a flavorful and comforting dish that combines tender beef, aromatic spices, and chewy noodles in a rich, spicy broth. This recipe brings the authentic taste of Sichuan cuisine to your kitchen, offering a hearty meal perfect for any occasion.
Ingredients
For the Braised Beef and Broth
500 g beef soup meat
2 tablespoons vegetable oil
5 slices ginger
1 scallion, chopped
2 star anise pods
2 bay leaves
1 cinnamon stick
2 tablespoons fennel seeds
2 dried chilies
5 Sichuan peppercorns
10 g sugar
1 tablespoon doubanjiang (Sichuan chili bean paste)
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
500 ml beef stock
200 ml water
For Assembly:
300 g Asian wheat noodles
4 heads bok choy, halved
10 g cilantro, chopped
Instructions
-
Prepare the Beef:
Cut the beef into large chunks. In a pot of boiling water, blanch the beef for 3–5 minutes to remove impurities. Drain and set aside. -
Sauté Aromatics:
Heat vegetable oil in a large pot over medium heat. Add ginger slices, chopped scallion, star anise, bay leaves, cinnamon stick, fennel seeds, dried chilies, and Sichuan peppercorns. Sauté until fragrant, about 2 minutes. -
Caramelize Sugar and Add Doubanjiang:
Add sugar to the pot and stir until it melts and caramelizes. Stir in the doubanjiang and cook for another minute to release its flavors. -
Braise the Beef:
Return the blanched beef to the pot, stirring to coat with the aromatic mixture. Add light soy sauce and dark soy sauce, mixing well. Pour in the beef stock and water, ensuring the beef is submerged. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender. -
Cook the Noodles and Bok Choy:
About 10 minutes before the beef is ready, cook the Asian wheat noodles according to package instructions. In the last minute of cooking, add the bok choy to blanch. Drain and set aside. -
Assemble the Soup:
Divide the cooked noodles and bok choy among serving bowls. Ladle the braised beef and broth over the noodles. Garnish with chopped cilantro.
Notes
- Doubanjiang:
This fermented chili bean paste is essential for authentic Sichuan flavor. Adjust the amount to control the spice level. -
Beef Selection:
Opt for cuts like beef shank or chuck, which become tender and flavorful after slow braising. -
Noodle Choice:
Use Asian wheat noodles that are firm and chewy to hold up well in the broth. -
Adjusting Spice Levels:
For a spicier soup, increase the number of dried chilies and Sichuan peppercorns. -
Storage Tips:
The braised beef and broth can be refrigerated for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Braising
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: braised beef noodle soup