Beef noodle soup
Prep:
15 mins
Cook:
75 mins
500g beef steaks, such as chuck, cut into 4cm pieces
4 tbsp vegetable oil
4 spring onions, cut into rough lengths
4cm ginger, shredded
4 cloves garlic, shredded
3 star anise or ½ tsp Chinese five spice powder
¾ tsp dried red chilli flakes
1 tbsp red chilli bean sauce
2 tbsp rice wine or dry sherry
1 tbsp dark soy sauce
150g cooked noodles
2 tbsp chopped coriander
1 tsp sesame oil
Add the beef steaks to a large pan and then cover them with cold water. Bring to the boil then lower the heat and stew for about 10 minutes. Take the beef out of the pan and set aside. Do not get rid of the liquid as it can be used in the soup later.
Pour the oil into a large pan or wok. Heat over high heat then throw in the spring onions, ginger, garlic, star anise or five spice powder, chilli flakes, red chilli bean sauce and beef steaks. Sauté for about one minute.
Pour in the wine and the dark soy sauce then cover with hot water. Place a lid on the pan or wok and let it stew for about 1 hour, until the beef becomes soft.
If you need more liquid, add the cooking liquid from the first step of the recipe.
Use a slotted cooking spoon to take out the beef and set it aside. Filter the broth and pour it back into the wok. Bring to the boil then throw in the noodles. Warm for about one minute.
Pour the soup and noodles into 6 deep bowls. Place the same amount of beef in each bowl then top with the chopped coriander. Drizzle with sesame oil and serve.
Serves
4
Preparation Time
15 minutes
Cooking Time
75 minutes
Main ingredients
Beef, Pasta & Noodles, Vegetables
Recipe Type
Soups, Dinner, Easy, Healthy, One Pot
Special Info
Nut free, Pregnant Mums
Level of Difficulty
Easy
