Shredded Beef and Longhorn Pepper Noodle

Spicy Beef Noodle Soup

Posted:two/15/2016 Updated:9/24/2020

It was then incredibly cold in the Northeast this weekend––even though the heat was cranking non-stop, the house all the same felt really drafty! Atmospheric condition like this really makes me require something spicy, preferably soup. Spicy beef noodle soup to exist exact.

I love this Spicy Beefiness Noodle Soup recipe because of its simplicity. Information technology doesn't get whatsoever more than difficult than taking out 2 stock pots (and if you don't have two stock pots, you tin can starting time with a smaller pot to boil the beef…but you volition need to add together humid water to the soup base of operations in the larger pot before simmering).

This step of boiling the beef beforehand is key to ridding the beef of any "impurities." Many readers question this step…so nosotros decided to really include a photo that shows what those impurities look similar! I commonly don't keep the water used to eddy the beef, but since we are making a soup base and we need all the beef flavors we can go, I decided to strain it and employ the water for the soup. I've tried different cuts of beef for this recipe, but the best I've used is chuck––the aforementioned kind of beefiness you'd employ for a pot roast!

Past the way, if you don't like spicy nutrient, y'all can make a variation of this spicy beef noodle soup recipe using regular (non-spicy) edible bean sauce. Also, I used 2 tablespoons of Sichuan peppercorns. If y'all're not also keen on the numbing sensation, reduce it to 1 tablespoon.

As for the noodles, you lot can choose whatever noodles you'd like to apply. Just remember to cook them in a dissever pot. Subsequently combining the noodles, beef, and soup in a bowl, top with scallions and cilantro, and you're set to conquer the cold!

Recipe Instructions

You lot'll demand two large pots to make this recipe. Fill one big 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 x minutes. Later that, plough off the heat and prepare aside.

See all that cream at the surface of the liquid? That's why we do this step!

(I used a wok so we could show the steps more than clearly, but you lot can use the 2d stock pot for the adjacent stage of the recipe).

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 together the tomatoes and cook for 2 minutes. Finally, stir in the light soy sauce and saccharide. Plough off the rut.

Now, let's scoop out the beef, ginger, and scallions from the ane^st pot and transfer them to the 2^nd pot. Then, pour in the stock through a fine mesh strainer.

Place the pot over high estrus, and add in the stale tangerine peel. Cover and bring the soup to a boil. Immediately turn the estrus down to a simmer, and melt for 60-90 minutes.

After simmering, turn off the oestrus, only keep the chapeau on, and let the pot sit on the stove (with the rut off) for another full hour to let the flavors meld together. Your soup base is washed.  Remember to bring the soup base to a boil again before serving. Equally an optional step, selection out the beef, strain the soup if y'all listen the floating spices and aromatics in the soup.

Cook your noodles in a separate pot according to the package instructions, and divide among your serving bowls (you can go 8-10 servings out of your pot of soup and beef).

Top the bowls with hot goop, beef, scallions, and cilantro.

Serve this spicy beef noodle soup piping hot! If you yet take leftover stock and beef, yous can freeze information technology and reheat for future meals.

Prep: fifteen minutes

Cook: 3 hours xxx minutes

Full: 3 hours 45 minutes

• ▢ 16 cups cold water (3.8L)
• ▢ six slices ginger
• ▢ 3 scallions (washed and cut in half)
• ▢ 1/iv cup Shaoxing wine
• ▢ 3 lbs beef chuck (ane.3 kg, cutting into 1 1/ii inch chunks)
• ▢ 3 tablespoon oil
• ▢ 1 to two tablespoons Sichuan peppercorns
• ▢ 2 heads garlic (peeled)
• ▢ 1 large onion (cut into chunks)
• ▢ 5 star anise
• ▢ 4 bay leaves
• ▢ i/4 cup spicy bean paste
• ▢ ane large tomato (cut into pocket-size chunks)
• ▢ 1/2 cup light soy sauce
• ▢ 1 tablespoon sugar
• ▢ 1 big piece of dried tangerine pare
• ▢ fresh or dried wheat noodles of your option
• ▢ Chopped scallion and cilantro (to garnish)

• You'll need ii large pots to make this recipe. Fill up one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks. Embrace and bring to a boil. Immediately turn down the heat and simmer for x minutes. After that, turn off the heat and set bated.

• Rut the oil in some other stock pot or large wok over medium low heat, and add together the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Melt until the garlic cloves and onion chunks showtime to soften (about v - ten minutes). Stir in the spicy bean paste. Then add the tomatoes and melt for two minutes. Finally, stir in the light soy sauce and saccharide. Turn off the heat.

• At present, let's scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the second pot. Then, pour in the stock through a fine mesh strainer. Place the pot over loftier rut, and add in the tangerine skin. Cover and bring the soup to a eddy. Immediately turn the heat down to a simmer, and cook for lx-ninety minutes.

• After simmering, turn off the rut, 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. Recall to bring the soup base to a boil again before serving. As an optional stride, pick out the beef and strain the soup if you lot'd like to remove the spices and aromatics from the broth.

• Melt your noodles in a divide pot according to the parcel instructions, and divide among your serving bowls (you can become 8 generous servings out of your pot of soup and beefiness). Top the bowls with hot broth, beef, scallions, and cilantro. Serve piping hot!

• Note: If y'all still take leftover stock and beef, you tin freeze information technology and reheat for hereafter meals.

Calories: 496 kcal (25%) Carbohydrates: 41 m (fourteen%) Poly peptide: 36 g (72%) Fat: 21 yard (32%) Saturated Fat: 7 g (35%) Cholesterol: 94 mg (31%) Sodium: 991 mg (41%) Potassium: 606 mg (17%) Fiber: 4 g (16%) Sugar: 8 g (9%) Vitamin A: 170 IU (three%) Vitamin C: 5.2 mg (half-dozen%) Calcium: lxx mg (7%) Iron: 3.9 mg (22%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for advisory purposes merely. While we do our best to provide nutritional information as a full general guideline to our readers, we are non certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide unlike results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred diet calculator to determine nutritional information with the actual ingredients and quantities used.

Well-nigh Judy

Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.S. at age xvi. Fluent in both English and three split Chinese dialects, she's our professional menu translator when we're eating our manner through Red china. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-mode stir-fries.

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