Super easy Chinese beef noodle soup [spicy]
Whip up this delicious and filling easy beef noodle soup with a tasty broth and spices plus fresh coriander and chillies.
Ingredients
- 2 beef steaks thinly sliced against the grain
- 1 tablespoon vegetable oil
- 1 litre of beef stock
- 1 tablespoon Chinese cooking wine
- 3 tablespoons light soy sauce divided
- 1 tablespoon cornflour
- 1 star anise
- 2 garlic cloves minced
- 1 tablespoon fresh ginger finely chopped
- ½ teaspoon Chinese five spice
- 1 red chilli finely chopped, extra for serving
- 2 spring onions finely sliced
- 300 g egg noodles cooked according to packet instructions
- a small handful of fresh coriander chopped
- 1-2 teaspoon Chinese chilli oil paste or more to taste
Instructions
- Add the cornflour and 1 tablespoon of soy sauce and 1 tablespoon of Chinese cooking wine to the beef strips. Combine well and leave for 15 minutes. This is to velvet the beef so it is tender rather than chewy.
- Put a large pot on the hob [stove], then add the beef stock, soy sauce, star anise, garlic, ginger, five spice, half the spring onions, and half the chilli, then simmer on low heat for 15-20 minutes. This will let the flavours develop and infuse.
- When you're ready to serve. Heat the oil in a wok or large frying. Add the beef strips and stir fry for 2 minutes until the beef is brown on the outside. Try not to overcook the beef, you want them to be as tender as possible. Put to one side.
- Get some large bowls and divide the noodles. Then add the beef strips, sprinkle on top the coriander, the rest of the spring onions and the chopped chilli.
- Then ladle the beef broth into the bowls over all the ingredients.
- Drizzle chilli oil on top and serve immediately.
Nutrition
Calories: 786kcalCarbohydrates: 39.2gFat: 42.4g