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, strain the soup if you mind the floating spices and aromatics in the
soup.
Top the bowls with hot broth, beef, scallions, and cilantro.
Serve this spicy beef noodle soup piping hot! If you still have leftover
stock and beef, you can freeze it and reheat for future meals.
Ingredients
- 16 cups cold water
- 6 slices ginger
- 3 scallions, washed and cut in half
- ¼ cup Shaoxing wine
- 3 lbs beef chuck, cut into 1½ inch chunks
- 3 tablespoon oil
- 1 to 2 tablespoons Sichuan peppercorns
- 2 heads of garlic, peeled
- 1 large onion, cut into chunks
- 5 star anise
- 4 bay leaves
- ¼ cup spicy bean paste
- 1 large tomato, cut into small chunks
- ½ 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
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.
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full recipe : thewoksoflife.com
