Description
If you're looking for a comfort food dish the whole family will love, try this recipe for Chinese beef noodle soup.
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon szechuan peppercorns
- 1-1/2 pounds boneless beef chuck roast, cut into 2-in. cubes
- 3 pieces fresh gingerroot (1/4 in.), sliced
- 4 cups water
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons shaoxing cooking wine
- 1 tablespoon rock sugar or honey
- 2 teaspoons chili bean paste
- 5 whole star anise
- 2 bay leaves
- 2 green onions, thinly sliced
- 2 dried szechuan chiles
- 1/2 teaspoon salt
- 2 medium carrots, chopped
- 2 medium daikon radishes, chopped
- 14 ounces uncooked chinese noodles
- optional: fresh cilantro leaves, sesame oil
Directions
- In a Dutch oven or large saucepot, heat oil over medium heat. Add peppercorns; cook until fragrant, 1-2 minutes, stirring constantly. Using a slotted spoon, remove peppercorns; discard.
- In the same pan, over medium-high heat, add beef and ginger. Cook, stirring often, until beef is browned, 8-10 minutes. Add water, soy sauce, wine, sugar, chili bean paste, star anise, bay leaves, green onion, dried chiles and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in carrots and radishes. Continue to simmer until vegetables are tender, 55-60 minutes longer. Remove and discard star anise, bay leaves and dried chiles.
- Meanwhile, cook noodles according to package directions; drain. Add noodles to soup.
- Serve in bowls with additional green onion, additional chili bean paste, fresh cilantro leaves and sesame oil as desired.
