Sichuan Numbing Beef Noodle Soup 红汤牛肉面 - Chinese Recipe

Sichuan Numbing Beef Noodle Soup 红汤牛肉面

🌍 Chinese, Sichuan Difficulty: ●●●○○

Ingredients

• 200g thick wheat noodles
• 400g beef brisket (braised until tender, sliced)
• (Broth) beef braising liquid + 1L beef stock
• 2 tbsp doubanjiang
• 2 tbsp soy sauce
• 1 tsp Sichuan peppercorn (ground)
• 2 star anise
• 1 tbsp chili oil
• (Toppings) bok choy
• green onion
• chili flakes
• sesame oil

Method

1. Simmering — Simmer broth with doubanjiang, spices 20 min; strain.
2. Cooking — Cook noodles; place in bowls. Add beef slices.
3. Ladling — Ladle hot broth over. Add toppings.

Tags: thick wheat noodles, beef brisket, beef braising liquid + 1l beef stock, doubanjiang, soy sauce · Source: Brittani's Almanac