Experience the rich, complex flavors of Sichuan cuisine with this Spicy Beef Noodle Soup. This hearty, aromatic soup features tender beef cubes simmered with Sichuan chili bean paste, warm spices, and fragrant herbs, creating a broth that’s both spicy and deeply savory. Paired with fresh noodles, vibrant greens, and a garnish of fresh coriander, this soup is a comforting yet fiery dish that warms you from the inside out. Ideal for chilly days or whenever you’re craving authentic Chinese flavors, this Spicy Beef Noodle Soup brings the taste of Sichuan to your kitchen.
Ingredients
For Stewing the Beef:
- 600 g beef, cut into cubes (about 21 oz)
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 3 tablespoons Sichuan chili bean paste (Doubanjiang)
- 1/2 teaspoon chili powder
- 1500 ml hot water (about 6 1/2 cups)
- 1 thumb-sized piece of ginger, sliced
- 2 stalks scallions, cut into sections
- 1 bay leaf
- 1 star anise
- 1 small piece Chinese cinnamon (cassia cinnamon)
- 10 Sichuan peppercorns
- 1 pinch fennel seeds
- 1/2 teaspoon sugar
Additional Ingredients:
- 4 portions of noodles (ramen, udon, or your choice)
- Handful of spinach, or pak choi / bok choy
- Fresh coriander, chopped, for garnish
Instructions
- Sear the Beef : In a large pot, heat the cooking oil over medium-high heat. Remove the beef and set aside.
- Prepare the Aromatics and Chili Bean Paste : In the same pot, add the minced garlic and Sichuan chili bean paste. Sauté for 1-2 minutes until fragrant and the paste begins to release its oils. Stir in the chili powder.
- Simmer the Broth : Return the beef to the pot and add the hot water. Stir in the sliced ginger, scallion sections, bay leaf, star anise, Chinese cinnamon, Sichuan peppercorns, fennel seeds, and sugar. Bring to a boil, then reduce to a simmer. Cover and let the beef stew for 1.5 to 2 hours, or until the beef is tender and the broth is rich and flavorful.
- Cook the Noodles and Vegetables : While the beef is stewing, cook the noodles according to package instructions. Blanch the spinach or bok choy in boiling water for about 1 minute, until just tender. Drain and set aside.
- Assemble the Soup : Once the beef is tender, remove the bay leaf, star anise, and cinnamon from the broth. Divide the cooked noodles among serving bowls and ladle the hot broth and beef over them.
- Garnish and Serve : Top each bowl with the blanched spinach or bok choy, and garnish with fresh coriander. Serve immediately, with extra chili oil or sliced chili peppers for added heat if desired.
Conclusion
This Sichuan Spicy Beef Noodle Soup is a satisfying, warming dish that’s rich with the signature flavors of Sichuan cuisine. The combination of tender beef, aromatic broth, and fresh greens makes it a wholesome meal with just the right amount of spice. Perfect for spice lovers, this soup is sure to become a favorite for those cold days or any time you crave a flavorful, comforting bowl.
Sichuan Spicy Beef Noodle Soup
Ingredients
For Stewing the Beef:
- 600 g beef cut into cubes (about 21 oz)
- 2 tablespoons cooking oil
- 4 cloves garlic minced
- 3 tablespoons Sichuan chili bean paste Doubanjiang
- 1/2 teaspoon chili powder
- 1500 ml hot water about 6 1/2 cups
- 1 thumb-sized piece of ginger sliced
- 2 stalks scallions cut into sections
- 1 bay leaf
- 1 star anise
- 1 small piece Chinese cinnamon cassia cinnamon
- 10 Sichuan peppercorns
- 1 pinch fennel seeds
- 1/2 teaspoon sugar
Additional Ingredients:
- 4 portions of noodles ramen, udon, or your choice
- Handful of spinach or pak choi / bok choy
- Fresh coriander chopped, for garnish
Instructions
- Sear the Beef : In a large pot, heat the cooking oil over medium-high heat. Remove the beef and set aside.
- Prepare the Aromatics and Chili Bean Paste : In the same pot, add the minced garlic and Sichuan chili bean paste. Sauté for 1-2 minutes until fragrant and the paste begins to release its oils. Stir in the chili powder.
- Simmer the Broth : Return the beef to the pot and add the hot water. Stir in the sliced ginger, scallion sections, bay leaf, star anise, Chinese cinnamon, Sichuan peppercorns, fennel seeds, and sugar. Bring to a boil, then reduce to a simmer. Cover and let the beef stew for 1.5 to 2 hours, or until the beef is tender and the broth is rich and flavorful.
- Cook the Noodles and Vegetables : While the beef is stewing, cook the noodles according to package instructions. Blanch the spinach or bok choy in boiling water for about 1 minute, until just tender. Drain and set aside.
- Assemble the Soup : Once the beef is tender, remove the bay leaf, star anise, and cinnamon from the broth. Divide the cooked noodles among serving bowls and ladle the hot broth and beef over them.
- Garnish and Serve : Top each bowl with the blanched spinach or bok choy, and garnish with fresh coriander. Serve immediately, with extra chili oil or sliced chili peppers for added heat if desired.