Ingredients with Measurements:
- 1 lb. beef sirloin, thinly sliced
- 8 oz. dried wheat noodles
- 4 cups beef broth
- 1 cup water
- 2 tbsp. vegetable oil
- 1 tbsp. Szechuan peppercorns
- 1 tbsp. chili flakes
- 1 tbsp. minced ginger
- 4 cloves garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. brown sugar
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bok choy
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
Step-by-step instructions:
1. In a large pot, bring the beef broth and water to a boil. Add the dried wheat noodles and cook for 5-7 minutes or until tender. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the Szechuan peppercorns and chili flakes and stir-fry for 30 seconds.
3. Add the sliced beef and stir-fry for 2-3 minutes or until browned. Add the minced ginger and garlic and stir-fry for another minute.
4. Add the soy sauce, rice vinegar, and brown sugar to the wok and stir-fry for 1-2 minutes or until the sauce thickens.
5. Add the sliced shiitake mushrooms and bok choy to the wok and stir-fry for 2-3 minutes or until the vegetables are tender.
6. Add the cooked noodles to the wok and toss to combine with the beef and vegetables.
7. Season with salt and pepper to taste.
8. Divide the noodle soup into bowls and garnish with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 43g
Protein: 33g
Sodium: 1200mg
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or beef tenderloin.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Bok choy can be substituted with spinach or kale.
Variations:
- Add sliced carrots or bell peppers for extra vegetables.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a spoonful of peanut butter to the sauce for a creamy texture.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them under cold water after cooking and toss them with a little oil.
- For a spicier soup, add more chili flakes or Szechuan peppercorns.
- To make the soup more filling, add a boiled egg or some tofu cubes.
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 noodle soup in a large bowl and garnish with chopped scallions and a sprinkle of sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, cilantro, sliced chili peppers
Pairings:
Steamed rice, stir-fried vegetables, dumplings
Suggested side dishes:
Chinese-style pickles, steamed buns, egg rolls
Troubleshooting advice:
- If the noodles are too hard, cook them for a few more minutes until tender.
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add a squeeze of lime juice or a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Szechuan cuisine is known for its bold and spicy flavors, and this noodle soup is a classic example of the region's cuisine. The dish originated in the Sichuan province of China and has since become popular worldwide.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve the noodle soup hot and enjoy as a comforting and satisfying meal.
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Region: Chinese