Spicy Beef Noodle Soup
User Reviews
4.9
204 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs 15 mins
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Total Time
3 hrs 45 mins
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Servings
10
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Calories
496 kcal
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Course
Main Course
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Cuisine
Chinese
Spicy Beef Noodle Soup
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This spicy beef noodle soup recipe is surprisingly simple to prepare at home, spicy, flavorful,and tastes even better than what you can get at a restaurant.
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Ingredients
- 16 cups cold water (3.8L)
- 6 slices ginger
- 3 scallions (washed and cut in half)
- 1/4 cup Shaoxing wine
- 3 lbs beef chuck (1.3 kg, cut into 1 1/2 inch chunks)
- 3 tablespoon oil
- 1 to 2 tablespoons Sichuan peppercorns
- 2 heads garlic (peeled)
- 1 large onion (cut into chunks)
- 5 star anise
- 4 bay leaves
- 1/4 cup spicy bean paste
- 1 large tomato (cut into small chunks)
- 1/2 cup light soy sauce
- 1 tablespoon sugar
- 1 large piece of dried tangerine peel
- fresh or dried wheat noodles of your choice
- Chopped scallion and cilantro (to garnish)
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Instructions
- You’ll need two large pots to make this recipe. Fill one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks. Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.
- Heat the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook until the garlic cloves and onion chunks start to soften (about 5 - 10 minutes). Stir in the spicy bean paste. Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.
- Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 60-90 minutes.
- After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together. Your soup base is done. Remember to bring the soup base to a boil again before serving. As an optional step, pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.
- Cook your noodles in a separate pot according to the package instructions, and divide among your serving bowls (you can get 8 generous servings out of your pot of soup and beef). Top the bowls with hot broth, beef, scallions, and cilantro. Serve piping hot!
- Note: If you still have leftover stock and beef, you can freeze it and reheat for future meals.
Nutrition Information
Show Details
Calories
496kcal
(25%)
Carbohydrates
41g
(14%)
Protein
36g
(72%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
94mg
(31%)
Sodium
991mg
(41%)
Potassium
606mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
170IU
(3%)
Vitamin C
5.2mg
(6%)
Calcium
70mg
(7%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 41g | 14% |
| Protein | 36g | 72% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 991mg | 41% |
| Potassium | 606mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 70mg | 7% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
204 reviews
Excellent
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