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Sichuan Beef Noodle Soup

Sichuan Beef Noodle Soup

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Preparation time: 10 minutes + 5 minutes standing
Cooking time:: 2 hours 15 minutes
Serves: 4

Ingredients:

  • 400 g (14 oz) piece of chuck steak
  • 125 g (4 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 teaspoons Sichuan peppercorns, crushed
  • 1 piece dried mandarin peeled
  • cinnamon stick
  • 3 spring onions (scallions), sliced diagonally

Steps:

  1. Preheat the oven to 220 C (425 F).
  2. In a large saucepan, place the beef stock and 5 cups of water, warm over low heat.
  3. In a frying pan, heat the peanut oil and add the steak and sear for 2 - 3 minutes on both sides.
  4. Place into a 12 cup claypot or casserole dish.
  5. Add the cinnamon stick, star anise, crushed peppercorns, soy sauce, ginger, rice wine dried mandarin peel and bean paste.
  6. Pour in the hot broth, cover and bake for 2 hours until steak is tendered.
  7. Bring the steak out and set aside. Remove the mandarin peel.
  8. Place the noddles to the broth, cover and let it stand for 1 - 2 minutes or until soft.
  9. Shred the steak into bite-size pieces and divide evenly into four large bowls.
  10. Ladle the broth and noodles on top and sprinkle with spring onion.
  11. Serve immediately.

From: www.noodles.net.au

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