Szechwan Beef Noodle Soup Recipe

Szechwan Beef Noodle Soup Recipe

1.3 lbs beef brisket

1 portion La noodles

1 tablespoon chopped scallions

Minced cilantro as needed

Seasonings:

A   2 scallions

    1 small piece ginger

    4 cloves garlic

    4 tablespoons chili bean paste

    2 tablespoons Szechwan peppercorns

    2 tablespoons cooking wine

    15 cups water

B  2 tablespoons soy sauce

    4 tablespoons chili oil

    1 teaspoon salt

    1 tablespoon sugar

Method:

Blanch the whole beef brisket in boiling water, rinse out the foam and remove from the water.  Heat 2 tablespoons of cooking oil to stir-fry scallions, ginger and garlic as well as chili bean paste over high heat rapidly until fragrant.  Add the remaining seasoning A and B, then heat until boiling.  Return brisket and cook on low for 40 minutes.  Remove and cut into small pieces.  Remove the spices from soup with a sieve, then return brisket and continue cooking for 20 more minutes until completely tender.  Bring a pot of water to a boil.  Cook the noodles until the water boils, then remove to a soup bowl.  Drizzle with brisket and the beef soup, then sprinkle with chopped scallions and cilantro.  Serve.

Note:  If a spicy taste is not desired, skip the chili oil.