Chinese Beef Noodle Soup

Name: Chinese Beef Noodle Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Asia, Chinese, Authentic
Ingredients: 1 tablespoon canola oil; 1 tablespoon Szechuan peppercorns; 1-1/2 pounds boneless beef chuck roast, cut into 2-in. cubes; 3 pieces fresh gingerroot (1/4 in.), sliced; 4 cups water; 1/2 cup reduced-sodium soy sauce; 2 tablespoons Shaoxing cooking wine; 1 tablespoon rock sugar or honey; 2 teaspoons chili bean paste; 5 whole star anise; 2 bay leaves; 2 green onions, thinly sliced; 2 dried Szechuan chiles; 1/2 teaspoon salt; 2 medium carrots, chopped; 2 medium daikon radishes, chopped; 14 ounces uncooked Chinese noodles; Optional: Fresh cilantro leaves, sesame oil

Total Time Prep: 15 min. Cook: 1-1/2 hours

Yield 6 servings

Test Kitchen Approved

If you're looking for a comfort food dish the whole family will love, try this recipe for Chinese beef noodle soup.

Ingredients

1 tablespoon canola oil
1 tablespoon Szechuan peppercorns
1-1/2 pounds boneless beef chuck roast, cut into 2-in. cubes
3 pieces fresh gingerroot (1/4 in.), sliced
4 cups water
1/2 cup reduced-sodium soy sauce
2 tablespoons Shaoxing cooking wine
1 tablespoon rock sugar or honey
2 teaspoons chili bean paste
5 whole star anise
2 bay leaves
2 green onions, thinly sliced
2 dried Szechuan chiles
1/2 teaspoon salt
2 medium carrots, chopped
2 medium daikon radishes, chopped
14 ounces uncooked Chinese noodles
Optional: Fresh cilantro leaves, sesame oil

Directions

In a Dutch oven or large saucepot, heat oil over medium heat. Add peppercorns; cook until fragrant, 1-2 minutes, stirring constantly. Using a slotted spoon, remove peppercorns; discard.
In the same pan, over medium-high heat, add beef and ginger. Cook, stirring often, until beef is browned, 8-10 minutes. Add water, soy sauce, wine, sugar, chili bean paste, star anise, bay leaves, green onion, dried chiles and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in carrots and radishes. Continue to simmer until vegetables are tender, 55-60 minutes longer. Remove and discard star anise, bay leaves and dried chiles.
Meanwhile, cook noodles according to package directions; drain. Add noodles to soup.
Serve in bowls with additional green onion, additional chili bean paste, fresh cilantro leaves and sesame oil as desired.

Nutrition Facts

1 serving: 512 calories, 15g fat (5g saturated fat), 74mg cholesterol, 1963mg sodium, 57g carbohydrate (9g sugars, 5g fiber), 35g protein.

This peppercorn-infused beef soup is brimming with comfort and spice and classic Chinese ingredients: ginger root, star anise, chili bean paste and Szechuan chiles. Serve this piping hot with noodles and a scattering of freshly chopped green onions and cilantro. —Tria Wen, San Francisco, California

Recipe Creator