Numbing and Spicy Sichuan Style Beef Noodle Soup (四川麻辣牛肉面汤)
四川麻辣牛肉面汤 (Numbing and Spicy Sichuan Style Beef Noodle Soup) is a popular dish from Sichuan cuisine known for its bold and fiery flavors. This soup is packed with tender beef, chewy noodles, and a rich and aromatic broth that is both numbing and spicy, creating a truly unforgettable dining experience.
Ingredients
- 1 lb beef, thinly sliced
- 8 cups beef broth
- 4 oz Sichuan peppercorns
- 6 cloves garlic, minced
- 2-inch ginger, sliced
- 4 tbsp doubanjiang (broad bean paste)
- 3 tbsp soy sauce
- 2 tbsp Chinese cooking wine
- 1 tbsp sugar
- 8 oz fresh or dried wheat noodles
- 4 green onions, chopped
- 1 cup bean sprouts
- 2 tbsp chili oil
Instructions
- In a large pot, heat the beef broth over medium heat. Add the Sichuan peppercorns, garlic, and ginger. Simmer for 30 minutes to infuse the broth with flavors.
- Add the doubanjiang, soy sauce, Chinese cooking wine, and sugar to the broth. Stir to combine and let it simmer for another 10 minutes.
- While the broth is simmering, cook the noodles according to the package instructions. Drain and set aside.
- Add the sliced beef to the broth and cook for 2-3 minutes until the beef is just cooked through.
- To serve, divide the cooked noodles into serving bowls. Ladle the hot broth and beef over the noodles. Top with green onions, bean sprouts, and a drizzle of chili oil.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Fat
- 12g
- Carbohydrates
- 60g
Supplies
Large pot Cooking spoon Knife Cutting board Serving bowls
Tools
Stove Strainer
Serving suggestions
Serve the Sichuan beef noodle soup with a side of pickled vegetables and a cold glass of Chinese tea for a complete and satisfying meal.
Tips & tricks
For an extra spicy kick, add more chili oil or Sichuan peppercorns to the soup according to your preference.
Cost
$20