Sichuan beef noodle soup

Name: Sichuan beef noodle soup
Yield: Serves four
Cuisine: Chinese
Ingredients: 1 tsp sesame oil; 1 tbsp sugar; 2 tbsp dark soy sauce; 1.5 litres (3 pts) water; 1 litre (2 pts) chicken stock; 400 g (14 oz) fresh egg noodles; 1 star anise; a little white pepper; 1 spring onion, finely chopped; 2 tbsp peanut oil; 4 slices fresh ginger, cut into matchsticks; 500 g (1 lb) stewing beef; 2 tbsp shaohsing rice wine, or dry sherry; 2 tbsp shaohsing rice wine, or dry sherry; 3 cloves of garlic, finely chopped; 2 tbsp chilli bean paste

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

This is not the world’s daintiest, most elegant soup. It’s meaty, chunky, spicy, with an in-your-face belt of chilli that lingers in the mouth like a sultry, warm wind. When you’ve had a bowl of this, you really know you’ve eaten.

Ingredients

500 g (1 lb) stewing beef
2 tbsp peanut oil

Asia
China
Sichuan
Noodles
Soup
Spicy

Method

Cut beef into bite-size cubes, roughly 2.5 cm (1 inch) square.

In a saucepan, heat oil and stir fry ginger and garlic for 20 seconds, then add beef and stir fry for 2 to 3 minutes. Add chilli bean