BRAISED BEEF NOODLE SOUP RECIPE RECIPES

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BRAISED BEEF NOODLE SOUP | CHINA SICHUAN FOOD



Braised Beef Noodle Soup | China Sichuan Food image

Sichuan style red-braised beef noodle soup

Provided by Elaine

Categories     Soup

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 18

1 pound beef brisket
1 middle size white radish
1 tablespoon Doubanjiang ( , can be replaced by other chili paste)
1 inch root ginger ( , sliced)
2 green onions ( , chopped, white part and green part separately)
1 tablespoon cooking oil
1 tablespoon light soy sauce
1 teaspoon crystal sugar
Noodles as needed
3 tree Bok Choy
3 chili peppers
2 star anise
1 small piece of cinnamon bark
1/2 teaspoon Sichuan peppercorn
4 ~6 ginger slices
1 bay leave
1 teaspoon salt
1 tablespoon light soy sauce ( , if you want a darker color, use soy sauce or dark soy sauce)

Steps:

  • Cut brisket into large cubes around 3-4 cm long. Soak in clean water for around 2 hours. Change water for 4 to 5 times to remove the blood water.
  • In a high pressure cooker, add spices star anise, cinnamon bark, chili peppers, Sichuan peppercorn, scallion, ginger slices in to cook. Press meat to cook for 15 minutes after boiling.
  • Pick the cooked brisket out and filter the soup base. Wash the brisket with warm water and drain.
  • Heat up cooking oil in wok, and then stir fry doubanjiang, ginger slices and green onion sections until aroma. Return cooked brisket in. Add light soy sauce and fry for around 2 to 3 minutes. Add radish cubes and enough soup in to cover the brisket.
  • Add sugar and salt as needed. Turn up the fire to thicken the sauce(to reduce around 1/2 of the water contained in the soup).
  • Cook noodles in boiling water for 4 minutes or follow the instructions, add Bok Choy and continue cook for another minute.
  • Transfer noodles and Bok Choy out. Serve with braised beef soup and green onion.For a lighter version, add 1/2 cup of noodle water (water used for boiling the noodles) for each serving.

Nutrition Facts : Calories 533 kcal, CarbohydrateContent 61 g, ProteinContent 36 g, FatContent 15 g, SaturatedFatContent 4 g, CholesterolContent 133 mg, SodiumContent 1208 mg, FiberContent 4 g, SugarContent 5 g, ServingSize 1 serving

TAIWAN BEEF NOODLE SOUP RECIPE RED BRAISED BEEF NOODLE ...



Taiwan Beef Noodle Soup Recipe Red Braised Beef Noodle ... image

Red Braised Beef Noodle is a Taiwanese dish created during the civil war era in the Kaohsiung area. There is variety of beef noodles around the world and here are some of the well-known beef noodles – clear soup beef noodle, beef brisket beef noodle, Vietnamese Pho, red braised beef noodle, tomato beef noodle and I believe there is plenty more variation that I have not come across. Anyhow, here is my take to the Taiwanese Red Braised Beef Noodle!

Provided by Ethan Wong

Categories     Main Course

Total Time 105 minutes

Prep Time 15 minutes

Cook Time 90 minutes

Yield 3

Number Of Ingredients 16

500 g Beef Chuck
1 cup Carrot
1 cup Radish
2 tbsp Bean Paste (Dou Ban Sauce or Taucu)
3 tbsp Tomato Sauce (options – Ketchup or Tomato Paste)
1 stick Cinnamon
2 pcs Star Anise
2 pcs Bay Leaf
1/2 tsp Clove
1/2 tsp Five Spice Powder
1 chunk Ginger
2 liters Water
5 tbsp Soy Sauce
3 tbsp Oil
to taste Salt
to taste Sugar

Steps:

  • Cut beef into cubes.
  • Cut red carrot and radish in to bite-size.
  • Clean and roughly cut ginger with skin on.
  • Preheat stockpot with cooking oil.
  • Add beef cubes and sear to brown.
  • Switch heat to medium and add cut ginger and fry to aromatic.
  • Add cinnamon stick, clove, star anise, bay leaf, and five spice powder in and lightly toss it.
  • Add tomato sauce and bean paste and thoroughly fry it.
  • Add soy sauce and then switch heat to high.
  • Add water.
  • Add red carrot and radish. Bring to a boil then reduce to a simmer. Simmer for 60 minutes.
  • After 60 minutes, taste the broth and season with salt and sugar to your personal preferences.

Nutrition Facts : Calories 506 kcal, CarbohydrateContent 16 g, ProteinContent 37 g, FatContent 34 g, SaturatedFatContent 10 g, CholesterolContent 115 mg, SodiumContent 1968 mg, FiberContent 4 g, SugarContent 9 g, ServingSize 1 serving

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