My husband loves spicy food and one of my favorite recipes to make him is Spicy Beef Noodle Soup (香辣牛肉面)! The cooking time is long, but the work itself is simple! I use the soup function in my pressure cooker sometimes, so I can focus on the kids.

Spicy Beef Noodle Soup is addicting and tantalizing, with its rich broth, tender beef, and fiery kick, promises to be a flavor-packed adventure for your palate! Literally, every slurp is like a symphony of flavors!

Ingredients

• 16 cups cold water
• 3 lbs beef short rib (can sub with brisket or other cut), cut into 1.5-inch chunks
• 6 slices ginger
• 3 scallions washed and cut in half
• ¼ cup Shaoxing wine
• 3 tbsps oil
• 2 tbsps Sichuan peppercorns
• 2 cloves garlic peeled
• 1 large onion cut into chunks
• 5 star anises
• 3 bay leaves
• ¼ cup spicy bean paste
• 1 large tomato cut into small chunks, can sub with 3 tbsps tomato paste
• ½ cup light soy sauce
• 1 tbsp sugar
• 1 piece dried tangerine peel large
• 1 medium carrot, peeled and cut into chunks
• 4 servings of fresh or dried noodles of your choice
• Shanghai Bok Choy or any vegetable of your choice
• Chopped scallion and cilantro to garnish

Step-by-Step Guide

1. In a large stock pot, add 16 cups of cold water, ginger, scallions, Shaoxing wine, and beef brisket. Blanch for 5 minutes to remove the blood and impurities.

2. Heat the oil in a large wok over medium-low heat. Add the Sichuan peppercorns, garlic, onion, star anise, and bay leaves. Cook until the garlic and onion soften (about 5 – 10 minutes).

3. Stir in the spicy bean paste.

4. Add the tomato paste and cook for two minutes.

5. Stir in the light soy sauce and sugar. Turn off the heat.

6. Scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer.

7. Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 2 hours.

8. After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together.

9. Pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.

10. Bring the soup base to a boil again before serving.

11. Cook the noodle according to the package instructions and bok choy in a separate pot.

12. Top the bowls with hot broth, beef, Shanghai bok choy, scallions, and cilantro. Serve piping hot!

Spicy Beef Brisket Noodle soup (香辣牛肉面)

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course dinner, lunch

Cuisine Chinese

Servings 4 People

Equipment

• 2 large pots or woks

Ingredients

  

• 16 cups cold water
• 3 lbs beef short rib or cut of your choice cut into 1.5 inch chunks
• 6 slices ginger
• 3 scallions washed and cut in half
• ¼ cup Shaoxing wine
• 3 tbsps oil for frying
• 2 tbsps Sichuan peppercorns
• 5 cloves garlic peeled
• 1 large onion cut into chunks
• 5 star anise
• 4 bay leaves
• ¼ cup spicy bean paste
• 1 large tomato cut into small chunks, can sub with 3 tbsps tomato paste
• ½ cup light soy sauce
• 1 tbsp sugar
• 1 piece dried tangerine peel large
• 4 servings fresh or dried noodles of your choice
• Chopped scallion and cilantro to garnish
• 1 bundle Shanghai Bok Choy or any vegetable of your choice

Instructions

 

• In a large stock pot, add 16 cups of cold water, ginger, scallions, Shaoxing wine and beef brisket.
• Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.
• Heat the oil in a large wok over medium low heat. Add the Sichuan peppercorns, garlics, onion, star anise and bay leaves. Cook until the garlic cloves and onion start to soften (about 5 – 10 minutes).
• Stir in the spicy bean paste. Then add the tomato paste and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.
• Scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. This remove the inpurities.
• Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 2 hours.
• After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together.
• Pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.Bring the soup base to a boil again before serving.
• Cook your noodles in a separate pot according to the package instructions,
• Top the bowls with hot broth, beef, Shanghai Bok Choy, scallions, and cilantro. Serve it hot!

Keyword Beef, chinese, noodle, noodle soup, short rib, soup