Sichuan Braised Beef Noodle Soup

Tender braised beef in a rich and spicy Sichuan broth, served with wheat noodles and bok choy. This soup is a flavorful and comforting meal.

Prep Time

25 minutes

Total Time

3 hours 25 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

2 items

Cost

£4.13/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2lbsBeef Chuck Roast(Cut into 1.5-inch cubes)

£8.00

2tbspVegetable Oil

£0.10

1mediumYellow Onion(Roughly chopped)

£0.50

2inchGinger(Peeled and sliced)

£0.40

6clovesGarlic(Minced)

£0.30

8Dried Red Chilies(Adjust to your spice preference)

£0.75

1tbspSichuan Peppercorns(Lightly crushed)

£0.60

2tbspDoubanjiang (Fermented Chili Bean Paste)

£0.40

3tbspSoy Sauce

£0.15

1tbspDark Soy Sauce

£0.10

2tbspShaoxing Rice Wine(Or dry sherry)

£0.20

8cupsBeef Broth

£1.50

2Star Anise

£0.25

1Cinnamon Stick

£0.15

1Bay Leaf

£0.05

1tspSugar

£0.01

To tasteSalt

1lbWheat Noodles(Fresh or dried, your choice)

£1.00

1largeBok Choy(Chopped)

£1.50

2Scallions(Thinly sliced, for garnish)

£0.30

To tasteChili Oil(For garnish)

£0.25

Total Cost

£16.51

£4.13 per serving

Instructions

1.
Sear the Beef: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
2.
Sauté Aromatics: Add onion, ginger, and garlic to the pot and sauté until fragrant, about 3-5 minutes. Add dried red chilies and Sichuan peppercorns and cook for another minute, stirring constantly to prevent burning.
3.
Add Doubanjiang: Stir in doubanjiang and cook for 1 minute, until fragrant.
4.
Braise the Beef: Return the beef to the pot. Add soy sauce, dark soy sauce, Shaoxing rice wine, beef broth, star anise, cinnamon stick, bay leaf, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5-3 hours, or until the beef is very tender. Check occasionally and add more beef broth if needed to keep the beef submerged.
5.
Season and Adjust: Once the beef is tender, remove the star anise, cinnamon stick, and bay leaf. Season with salt to taste. Adjust the spice level by adding more chili oil or doubanjiang if desired.
6.
Cook the Noodles: While the beef is braising or shortly before it finishes, cook the wheat noodles according to package directions. Drain well.
7.
Assemble and Serve: Divide the cooked noodles among bowls. Ladle the braised beef and broth over the noodles. Add chopped bok choy to each bowl. Garnish with scallions and a drizzle of chili oil.
8.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

850 kcal / 3556 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

10 g

11% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a deeper flavor, marinate the beef overnight with soy sauce, Shaoxing rice wine, and ginger before searing.

You can use a pressure cooker to shorten the braising time. Reduce the cooking time to about 45-60 minutes on high pressure, followed by a natural pressure release.

Adjust the amount of dried chilies and Sichuan peppercorns to control the spiciness. You can also remove the seeds from the chilies for a milder flavor.

Feel free to add other vegetables to the soup, such as carrots, daikon radish, or mushrooms.

If the broth becomes too thick during braising, add more beef broth or water to reach your desired consistency.

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Large Pot (for noodles)

Wine Pairings

No wine pairing suggestions available for this recipe.

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