Asian > Chinese > Beef

Sha Cha Beef Noodle Soup Recipe

Ingredients with Measurements:
- 1 lb. beef sirloin, thinly sliced
- 8 oz. dried wheat noodles
- 4 cups beef broth
- 1 cup water
- 2 tbsp. Sha Cha sauce
- 2 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bok choy
- 1 cup sliced carrots
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish

Special Equipment Needed:
- Large pot
- Strainer
- Mixing bowl
- Cutting board
- Chef's knife

Step-by-Step Instructions:

1. Cook the wheat noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the sliced beef and cook for 2-3 minutes until browned.
4. Add the sliced shiitake mushrooms, bok choy, and carrots. Sauté for 2-3 minutes until the vegetables are slightly softened.
5. Add the beef broth, water, Sha Cha sauce, soy sauce, and sesame oil. Bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes until the vegetables are tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Divide the cooked noodles into four bowls. Ladle the hot soup over the noodles.
8. Garnish with chopped scallions and cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves four people.

Nutritional information:
Calories per serving: 420
Fat: 15g
Carbohydrates: 45g
Protein: 28g
Sodium: 1,200mg

Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Bok choy can be substituted with spinach or kale.
- Sha Cha sauce can be substituted with hoisin sauce or oyster sauce.

Variations:
- Add sliced onions or bell peppers for more flavor and texture.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a tablespoon of chili oil for a spicy kick.

Tips and Tricks:
- Thinly slice the beef against the grain for a tender texture.
- Cook the noodles separately to prevent them from becoming mushy in the soup.
- Adjust the amount of Sha Cha sauce and soy sauce to your taste preference.

Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to three days.

Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation Ideas:
Serve the soup in a deep bowl with the noodles at the bottom and the beef and vegetables on top. Garnish with chopped scallions and cilantro.

Garnishes:
Chopped scallions and cilantro.

Pairings:
Serve with steamed rice or a side of stir-fried vegetables.

Suggested Side Dishes:
Steamed rice, stir-fried vegetables.

Troubleshooting Advice:
- If the soup is too salty, add more water or broth to dilute the flavor.
- If the noodles are too soft, cook them for a shorter amount of time or rinse them with cold water to stop the cooking process.

Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within two hours of cooking.

Food History:
Sha Cha sauce is a Chinese condiment made from soybean oil, garlic, shallots, chilies, and dried shrimp. It is commonly used in Chinese and Taiwanese cuisine as a marinade or dipping sauce.

Flavor Profiles:
The Sha Cha sauce adds a savory and slightly sweet flavor to the soup, while the sesame oil adds a nutty and aromatic flavor.

Serving Suggestions:
Serve the soup hot with a side of steamed rice or stir-fried vegetables.

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Region: Chinese

Taste: Savory, Tangy, Spicy, Umami, Aromatic