Description
Dive into a steaming bowl of Sichuan Spicy Beef Noodle Soup, a bold and flavorful dish inspired by China’s Sichuan province. This dish combines tender stewed beef, a rich spicy broth, and silky noodles, garnished with fresh greens for a perfect balance of heat and comfort. It’s the ultimate recipe for those who love fiery, authentic Asian flavors.
Ingredients
Scale
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.
Notes
- Adjust Spice Levels: For a milder version, reduce the chili powder and Sichuan chili bean paste. For more heat, add additional chili powder or fresh Thai chilies.
- Noodles: Ramen, udon, or even rice noodles all work beautifully in this soup—choose based on your preference.
- Vegetarian Option: Replace the beef with tofu and use vegetable stock for a vegetarian-friendly alternative.
- Storage Tips: Store the broth and beef separately from the noodles to prevent sogginess. The soup base can be refrigerated for up to 3 days or frozen for up to 3 months.
- Additional Toppings: Try adding a boiled egg, bean sprouts, or roasted peanuts for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese