Spicy beef noodle soup

This Szechuan-style Beef Noodle Soup is utterly savory and mouthwatering.  A bowl of noodles in well spiced broth topped with tender beef cubes, spicy beef noodle soup is hot, fragrant and very comforting indeed.

 

Ingredients

For stewing the beef
600g / 21oz beef, cut in cubes
2 tablespoons cooking oil
4 cloves garlic, minced
3 tablespoons Sichuan chilli bean paste (see note 1)
1/2 teaspoon chilli powder (optional)
1500ml / 6.5 cups hot water
1 thumb-sized ginger
2 stalks spring onion, cut in sections
1 bay leaf
1 star-anise
1 small piece Chinese cinnamon (cassia cinnamon)
10 Sichuan pepper
1 pinch fennel seeds
1/2 teaspoon sugar

 

Directions:

Step 1:    Blanch the beef: In a pot, blanch beef cubes in boiling water to remove any impurities. Drain, then put the beef back into the pot.

        

 

 

Step 2:    Heat up oil in a wok (or a deep frying pan) over medium heat. Stir in garlic, Sichuan chilli bean paste and chilli powder (if using). Cook until fragrant (do not burn them). Pour in water. Cover and leave to simmer for 5 minutes.  Add the beef.    Add ginger, spring onion and all the other spices . Bring the soup to a boil then simmer for 1 to 1.5 hours. When cooked, discard the ginger, spring onion and spices.

                

 

 

Step 3:    Cook the noodles in a clean pot with plenty of water.  Drain and rinse under cold water for a few seconds.   Place the noodles  in serving bowls. Pour in the broth then place the beef on top.