Sichuan Beef Noodle Soup
||10 minutes + 5 minutes standing
||2 hours 15 minutes
- 400 g (14 oz) piece of chuck steak
- 125 g (4 ½ oz) fresh egg noodles, thin
- 2 tablespoons soy sauce, dark
- 1 tablespoon Chinese rice wine
- 1 tablespoon peanut oil
- 1 tablespoon julienned ginger
- 1 tablespoon brown bean paste
- 2 star anise
- 5 cups beef stock
- 1 ½ teaspoons Sichuan peppercorns, crushed
- 1 piece dried mandarin peeled
- ½ cinnamon stick
- 3 spring onions (scallions), sliced diagonally
- Preheat the oven to 220 C (425 F).
- In a large saucepan, place the beef stock and 5 cups of water,
warm over low heat.
- In a frying pan, heat the peanut oil and add the steak and sear
for 2 - 3 minutes on both sides.
- Place into a 12 cup claypot or casserole dish.
- Add the cinnamon stick, star anise, crushed peppercorns, soy
sauce, ginger, rice wine dried mandarin peel and bean paste.
- Pour in the hot broth, cover and bake for 2 hours until steak is
- Bring the steak out and set aside. Remove the mandarin peel.
- Place the noddles to the broth, cover and let it stand for 1 - 2
minutes or until soft.
- Shred the steak into bite-size pieces and divide evenly into
four large bowls.
- Ladle the broth and noodles on top and sprinkle with spring
- Serve immediately.