Ingredients with Measurements:
- 1 lb beef brisket, sliced thinly
- 6 cups beef broth
- 1 cup water
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 1 tbsp chili flakes
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp Chinese black vinegar
- 1 lb Chinese wheat noodles
- 1 bunch bok choy, chopped
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Soup ladle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the onion, garlic, ginger, Sichuan peppercorns, and chili flakes. Cook for 2-3 minutes until fragrant.
2. Add the beef brisket to the pot and cook for 5-7 minutes until browned on all sides.
3. Pour in the beef broth and water. Add the soy sauce, dark soy sauce, sugar, and Chinese black vinegar. Bring to a boil, then reduce the heat to low and let simmer for 1-2 hours until the beef is tender.
4. While the soup is simmering, cook the Chinese wheat noodles according to package instructions. Drain and set aside.
5. Once the beef is tender, remove it from the pot and slice it thinly. Strain the soup through a strainer to remove any solids.
6. Return the soup to the pot and bring it to a boil. Add the bok choy and cook for 2-3 minutes until wilted.
7. To serve, divide the noodles among four bowls. Ladle the soup over the noodles and top with sliced beef and chopped scallions. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 15g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or beef shank.
- Chinese wheat noodles can be substituted with any type of noodles.
- Bok choy can be substituted with any leafy green vegetable.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a spoonful of chili oil for extra heat.
Tips and tricks:
- To make the soup spicier, add more chili flakes or Sichuan peppercorns.
- For a richer flavor, use beef bone broth instead of beef broth.
- To save time, use pre-cooked beef brisket from a Chinese grocery store.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the noodles on the bottom and the beef and bok choy on top. Garnish with chopped scallions and chili flakes.
Garnishes:
Chopped scallions, chili flakes, chili oil
Pairings:
- Serve with a side of steamed rice for a more filling meal.
- Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Chinese dumplings
Troubleshooting advice:
- If the soup is too spicy, add more sugar or Chinese black vinegar to balance out the heat.
- If the beef is tough, simmer the soup for longer until the beef is tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Mala beef noodle soup is a popular dish in Sichuan cuisine, known for its spicy and numbing flavor. It is typically made with beef brisket, Sichuan peppercorns, and chili flakes.
Flavor profiles:
Spicy, numbing, savory
Serving suggestions:
Serve the soup hot with a side of steamed rice and a cold beer.
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Region: Chinese