Spicy beef noodle soup (香辣牛肉面)

Method8 steps

1. 1

   Step 1: Put the beef (600 g) cubes in a pot and add enough water to cover them. Bring to a full boil, skim away the surface impurities, then drain and discard the blanching water. Return the drained beef to the pot.

   Uses 600 g marbled stewing beef, cut into cubes · Water, enough to cover the beef for blanching

2. 2

   Step 2: Have the minced garlic (4 cloves) and chopped bean paste ready. Heat the cooking oil (2 tbsp) in a wok or deep frying pan over medium heat. Add the garlic, Sichuan chilli bean paste (3 tbsp) and chilli powder (½ tsp) and stir.

   Uses 2 tbsp cooking oil · 4 cloves garlic, minced · 3 tbsp Sichuan chilli bean paste (spicy doubanjiang), coarsely chopped if chunky · ½ tsp chilli powder

3. 3

   Step 3: Cook the garlic and bean-paste mixture until fragrant, watching closely so it does not burn. Pour in the 1500 ml hot water. Bring to a gentle simmer, cover and simmer for 5 minutes.

   Simmer chilli broth · 5 minUses Garlic and chilli bean paste frying in oil · 1500 ml hot water for the broth

4. 4

   Step 4: Strain the red broth through a sieve into the pot of blanched beef, discarding the garlic and bean-paste solids left in the sieve. Add the ginger (1), scallion (2 stalks) sections, bay leaf (1), star anise (1), cassia, Sichuan peppercorns, fennel seeds (1 pinch) and sugar (½ tsp). If available, put the whole spices in a closed tea strainer so they can be removed easily.

   Uses Blanched and drained beef · Strained chilli broth · 1 thumb-sized piece ginger · 2 stalks scallions, cut into sections · 1 bay leaf · 1 star anise · 1 small piece cassia cinnamon · 10 Sichuan peppercorns

   
5. 5

   Step 5: Bring the beef and broth to a boil, then reduce the heat to a gentle simmer. Simmer for 1–1½ hours, checking the beef at 1 hour and continuing until it is tender and cooked through. Remove and discard the ginger, scallions and whole spices.

   Simmer beef until tender · 60 minUses Beef in seasoned broth

6. 6

   Step 6: When the beef is nearly ready, cook the dried noodles in a separate pot with plenty of boiling water, following their packet directions. Add the spinach near the end and blanch until wilted and hot through. Drain the noodles and greens, rinse under cold water for a few seconds, then drain again. Keep the beef broth hot for assembly.

   Uses 320–400 g dried flat noodles, for four portions · Spinach, as desired · Water, plenty for boiling noodles in a separate pot · Cold water, for briefly rinsing the drained noodles and greens

   
7. 7

   Step 7: Divide the drained noodles and greens among four bowls. Pour over the hot broth and top with the tender beef. Sprinkle with chopped coriander and serve immediately.

   Uses Drained cooked noodles and greens · Hot beef broth and tender beef · Fresh coriander, chopped, to garnish

8. 8

   Step 8: If keeping meat and broth for later, cool them promptly in shallow containers and refrigerate at 4°C or below within 2 hours, then freeze for up to 1 month. Freeze the meat and broth separately from the noodles and greens. Thaw in the fridge and reheat until steaming hot throughout before making fresh noodles and assembling the bowls.

   Uses Meat and broth kept for later