Szechwan Beef Noodle Soup Recipe |
Ingredients: |
1.3 lbs beef brisket 1 portion La noodles 1 tablespoon chopped scallions Minced cilantro as needed Seasonings: A 2 scallions 1 small piece ginger 4 cloves garlic 4 tablespoons chili bean paste 2 tablespoons Szechwan peppercorns 2 tablespoons cooking wine 15 cups water B 2 tablespoons soy sauce 4 tablespoons chili oil 1 teaspoon salt 1 tablespoon sugar |
Method: Blanch the whole beef brisket in boiling water, rinse out the foam and remove from the water. Heat 2 tablespoons of cooking oil to stir-fry scallions, ginger and garlic as well as chili bean paste over high heat rapidly until fragrant. Add the remaining seasoning A and B, then heat until boiling. Return brisket and cook on low for 40 minutes. Remove and cut into small pieces. Remove the spices from soup with a sieve, then return brisket and continue cooking for 20 more minutes until completely tender. Bring a pot of water to a boil. Cook the noodles until the water boils, then remove to a soup bowl. Drizzle with brisket and the beef soup, then sprinkle with chopped scallions and cilantro. Serve. Note: If a spicy taste is not desired, skip the chili oil. |
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