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Terry Durack

Sichuan beef noodle soup

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Preparation info
  • Serves

    four

    • Difficulty

      Medium

Appears in
Noodle
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

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

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