Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 lb dried wheat noodles
- 1 tbsp Sichuan peppercorns
- 2 tbsp vegetable oil
- 2 tbsp chili bean paste
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 4 cloves garlic, minced
- 1-inch ginger, minced
- 4 scallions, chopped
- 4 cups beef broth
- 1 cup water
- Salt to taste
Special equipment needed:
- Large pot
- Wok or large skillet
- Strainer
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the dried wheat noodles and cook for 3-4 minutes until al dente. Drain and rinse under cold water. Set aside.
2. In a wok or large skillet, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind into a fine powder using a mortar and pestle or spice grinder.
3. In the same wok or skillet, heat the vegetable oil over medium-high heat. Add the chili bean paste, soy sauce, Shaoxing wine, sugar, garlic, ginger, and scallions. Stir-fry for 1-2 minutes until fragrant.
4. Add the beef slices and stir-fry for 2-3 minutes until browned.
5. Pour in the beef broth and water. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes until the beef is tender and the broth has reduced slightly. Season with salt to taste.
6. To serve, divide the cooked noodles among bowls. Ladle the beef and broth over the noodles. Sprinkle with the ground Sichuan peppercorns.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 18g
Carbohydrates: 60g
Protein: 35g
Sodium: 1500mg
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or ribeye.
- Dried wheat noodles can be substituted with fresh egg noodles or ramen noodles.
- Chili bean paste can be substituted with Korean gochujang or Thai chili paste.
- Shaoxing wine can be substituted with dry sherry or rice wine.
Variations:
- Add vegetables such as bok choy, carrots, or mushrooms to the broth.
- Use chicken or pork instead of beef.
- Make it vegetarian by using vegetable broth and omitting the meat.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them under cold water after cooking and toss with a little oil.
- Adjust the amount of chili bean paste and Sichuan peppercorns to your desired level of spiciness.
- For a richer broth, add a tablespoon of sesame oil at the end.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
- Chopped cilantro
- Sliced scallions
- Fried garlic chips
- Sliced red chilies
Pairings:
- Chinese tea such as oolong or pu-erh
- Beer such as Tsingtao or Harbin
Suggested side dishes:
- Steamed or stir-fried vegetables such as bok choy or broccoli
- Chinese pickles or kimchi
Troubleshooting advice:
- If the broth is too salty, dilute with more water or broth.
- If the beef is tough, simmer for a longer period of time until tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chongqing Spicy Beef Noodles, also known as "xiaomian" in Chinese, originated in Chongqing, a city in southwestern China known for its spicy cuisine. The dish is a popular street food and is typically served in small bowls with a spicy and savory broth, tender beef slices, and chewy wheat noodles.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese