If you are also looking for a dish to warm you up, don’t miss today’s recipe: Spicy Beef Noodle Soup (香辣牛肉面). A bowl of noodles in well spiced broth topped with tender beef cubes, spicy beef noodle soup is hot, fragrant and very comforting indeed. To make spicy beef noodle soup healthier, you can blanch some leafy green vegetable while cooking the noodles. Spinach, pak choi (bok choy) or Chinese choy sum are great choices.
For Stewing The Beef:
- 600g / 21oz beef, cut in cubes
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 3 tablespoons Sichuan chilli bean paste (see note 1)
- 1/2 teaspoon chilli powder (optional)
- 1500ml / 6.5 cups hot water
- 1 thumb-sized ginger
- 2 stalks spring onion, cut in sections
- 1 bay leaf
- 1 star-anise
- 1 small piece Chinese cinnamon (cassia cinnamon)
- 10 Sichuan pepper
- 1 pinch fennel seeds
- 1/2 teaspoon sugar
You also need:
- 4 portions noodles (see note 2)
- Spinach (or pak choi / bok choy)
- Fresh coriander, chopped
- Blanch the beef: In a pot, blanch beef cubes in boiling water to remove any impurities. Drain, then put the beef back into the pot.
- Season the soup: Heat up oil in a wok (or a deep frying pan) over medium heat. Stir in garlic, Sichuan chilli bean paste and chilli powder (if using). Cook until fragrant (do not burn them). Pour in water. Cover and leave to simmer for 5 minutes.
- Simmer the beef: Through a sieve, pour the soup into the beef pot. Add ginger, spring onion and all the other spices (see note 3). Bring the soup to a boil then simmer for 1 to 1.5 hours. When cooked, discard the ginger, spring onion and spices.
- Visit Spicy Beef Noodle Soup for full instructions