SZECHUAN SPICY BEEF NOODLE SOUP RECIPES

Steps:

• Place Beef Stew Meat (1 pound) in a medium bowl; add a pinch of Salt (to taste) and Ground Black Pepper (to taste); stir well.
• In a large saucepan, heat up 2 tablespoons of Canola Oil (2 tablespoon) over medium-high heat; add seasoned beef, stir until the outside of the beef starts turning brown, about 5 minutes.
• Add Water (5 cup) into the saucepan. Switch heat to high and bring to a boil, then simmer.
• While the meat is simmering, heat up 3 tablespoons Canola Oil (3 tablespoon) over medium-high heat in a small skillet, about 2 minutes.
• In the meantime, boil Egg (4). Bring Water (4 cup) to a boil in a small saucepan, gently add eggs and let them boil for 4 minutes for soft-boiled eggs or 5 minutes for hard-boiled eggs. Drain and let the eggs sit in cold water for 5 minutes before peeling.
• Add Granulated Sugar (2 tablespoon) and fry until it starts turning brown; now add Star Anise (3), Chinese Five Spice Powder (2 teaspoon), Fresh Ginger (1) and Garlic (4 clove); stir about 10 seconds. Quickly add Chili Bean Sauce (4 tablespoon) and Red Wine (1 tablespoon).
• Stir well and cook on low for about 1 minute.
• Transfer the chili bean sauce mixture to the large saucepan; add soy sauce, then simmer for 25 minutes.
• After 25 minutes of simmering, add Chinese Noodles (8 ounce) and Shiitake Mushroom (12) in the saucepan; bring to a boil. Once the beef noodle soup is boiling, add Watercress (4 fluid ounce) then immediately turn off the heat. Stir until the vegetable starts to wilt.
• To serve, divide the noodle soup into 4 bowls evenly; drizzle with Sesame Oil (to taste), place one soft-boiled egg in each bowl; sprinkle with chopped Scallion (1). Serve and enjoy!

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium-high. Add half of beef; cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer cooked beef to a plate. Repeat procedure with 1 teaspoon oil and remaining beef. Heat remaining 4 teaspoons oil in Dutch oven over medium-high. Add onion, garlic, and ginger; cook, stirring often, until onion is almost tender, about 6 minutes. Stir in tomatoes, sambal oelek, miso, coriander, and pepper; cook, stirring constantly, 1 minute. Add stock, soy sauce, brown sugar, and browned beef. Bring to a boil; partially cover, and reduce heat to medium-low to maintain a simmer. Cook until beef is almost tender, about 45 minutes. Add mushrooms; cover and cook until beef is tender, about 30 minutes. Cook noodles according to package directions; drain and rinse with cold water. Drain well. Add bok choy to soup; cover and cook until crisp-tender, about 4 minutes. Arrange about 1/2 cup noodles and 2 bok choy quarters in each of 8 bowls. Ladle about 1 1/2 cups soup into each bowl; sprinkle each serving with 1 tablespoon green onions. Top with cilantro sprigs.