Beef & Noodle Soup2014-11-25
- Servings : 8
- Cook Time : 2:35 h
- Ready In : 2:35 h
- 1.5 litres beef stock
- 1 tbsp peanut oil
- 400g chuck steak
- 1⁄2 cinnamon stick
- 2 star anise
- 1 1⁄2 tsp Sichuan peppercorns, crushed
- 1 tbsp ginger, finely sliced
- 2 tbsp dark soy sauce
- 1 tbsp Chinese rice wine
- 1 tbsp black bean sauce
- 3x5cm piece dried mandarin peel
- 125g fresh thin egg noodles
- 3 spring onions thinly sliced
Poor the beef stock and 2 litres of water into a stockpot and simmer over low heat; keep warm until needed.
Heat a wok over high heat, add the oil and swirl to coat the base and side. Add the steak and sear it for 2-3 minutes on each side.
Add the cinnamon stick, star anise, peppercorns, ginger, soy sauce, rice wine, bean sauce and mandarin peel. Pour in the hot broth then cover and bring to simmering point over medium heat.
Reduce the heat to low and simmer, covered, for 2-2 1⁄2 hours, or until the steak is tender (you should be able to shred it; if not, return to the simmer until tender).
Remove the steak and discard the mandarin peel. Meanwhile, cook the noodles in a large saucepan of boiling water for one minute to separate them. Drain.
ust before serving, add the noodles to the broth and let them stand for 1-2 minutes, or until heated through. Shred the steak into bite-sized pieces and divide evenly among four large serving bowls.
Ladle on the broth and noodles, sprinkle with spring onion and serve.