Beef Noodle Soup (Szechuan Style)
If you’re looking for a new way to sip your Kettle and Fire Beef Bone Broth, this Szechuan style beef noodle soup is the answer.
Aromatics like star anise, ginger, and garlic infuse the beef bone broth base with authentic Asian flavors. Tender stewed beef, shiitake mushrooms, watercress, green onion, and soft boiled eggs are the perfect pairings to the ramen or udon noodles (your choice) that are drowned in the savory, flavorful broth.
This beef noodle soup recipe also calls for spicy chili bean sauce, which is a Szechuan-style sauce made from fermented beans and chilis. It’s definitely worth adding for the extra punch of traditional flavor. You can also use it for dips, braised fish and meat, and any other recipe that calls for spicy seasoning.
You can find spicy chili bean sauce at any Asian supermarket. (Regular grocery stores may not have it).
How to Make Szechuan-Style Beef Noodle Soup in 9 Easy Steps
Let the beef stew meat soak up some flavor by adding it to a medium bowl with red wine, salt, and pepper.
Cook beef in a large saucepan over medium heat until it starts to brown.
Add beef bone broth to the saucepan, bring to a boil, and simmer.
It’s sugar and spice time. In a small skillet, heat olive oil over medium heat. Add sugar and fry until it turns brown. Then, add star anise, five-spice powder, ginger, and garlic. Stir for about ten seconds.
Quickly add the chili bean sauce. Stir well and cook on low, for approximately one minute.
Transfer sugar, spice, and chili bean sauce mixture over to the large saucepan, adding soy sauce. Simmer for 25 minutes.
Get the eggs ready. Do you prefer soft or hard boiled? Detailed instructions for both types are below.
Once the 25 minutes of simmering is done, add your noodles of choice and shiitake mushrooms to the saucepan. Bring to a boil. Once it starts boiling, add watercress and immediately turn off the heat. Stir until the watercress starts to wilt.
Dish up! Drizzle with sesame oil. Top with one soft boiled egg and chopped green onion. Enjoy!
Beef Noodle Soup (Szechuan Style)
Make restaurant quality beef noodle soup in under an hour. Tender stewed beef, a bone broth base, authentic Asian spices, veggies, and your choice of noodles.
- 1 pound beef stew meat
- 4 ounces watercress
- 12-15 shiitake mushrooms
- 4 eggs soft boiled
- 8 ounces Chinese noodles or ramen, or udon
- 1-inch chunk ginger sliced
- 4 cloves garlic smashed and roughly sliced
- 5 cups Kettle & Fire Beef Bone Broth
- 1 tablespoon red wine
- 1⁄4 cup spicy chili bean sauce
- 2 tablespoons brown sugar
- 5 tablespoons olive oil divided
- 3 star anises
- 2 teaspoons five-spice powder
- 2 tablespoons soy sauce
- 1 stem green onion chopped for garnishing
- Sesame oil
- Salt and pepper
Place beef stew meat in a medium bowl; add red wine and a pinch of salt and pepper; stir well.
In a large saucepan, heat up 2 tablespoons olive oil over medium-high heat; add seasoned beef, stir until the outside of the beef starts turning brown (about 5 minutes).
Add 5 cups beef bone broth into the saucepan. Switch heat to high and bring to a boil, then simmer.
While the meat is simmering, heat up 3 tablespoons olive oil over medium-high heat in a small skillet (about 2 minutes).
Add sugar and fry until it starts turning brown; now add star anise, five-spice powder, ginger and garlic; stir for about 10 seconds; quickly add chili bean sauce. Stir well and cook on low for about 1 minute.
Transfer the chili bean sauce mixture to the large saucepan; add soy sauce, then simmer for 25 minutes.
In the meantime, boil eggs. (Bring 4 cups water to a boil in a small saucepan, gently add eggs and let them boil for 4 1/2 minutes for soft-boiled eggs or 5 minutes for hard-boiled eggs. Drain and let the eggs sit in cold water for 5 minutes before peeling.)
After 25 minutes of simmering, add noodles and mushrooms in the saucepan; bring to a boil. Once the beef noodle soup is boiling, add watercress, then immediately turn off the heat. Stir until the watercress vegetable starts to wilt.
To serve, divide the noodle soup into 4 bowls evenly; drizzle with sesame oil. Place one soft-boiled egg in each bowl; sprinkle with chopped green onion. Enjoy!
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook