Spicy Beef 1350 With Shanghai Noodle Sou
A basin of noodles in a well-spiced broth topped with tender beef cubes, spicy beef noodle soup is pungent, fragrant and very comforting indeed.
Common cold winter days are budgeted! Here in our Ruby House everyone is craving something hearty and comforting for dinner. I bought some squeamish cuts of beef the other day and cooked beef noodle soup in two ways. One with light, clear broth for the children and another with lots of spices for the hot food lovers in our house. If you are also looking for a dish to warm y'all up, don't miss today's recipe: Spicy beef noodle soup (香辣牛肉面).
Choose marbled beef cuts
To make a bowl of delicious beef noodle soup, first you need to find the platonic cutting of beef. More often than not speaking, the cuts which accept generous amounts of marbling are great for stew dishes (such as Chinese spiced beefiness and potato stew). They have a higher fat content thus take less fourth dimension to melt and deliver a cute bulky flavour. I came across an article explaining how to choose the all-time cuts for beef stew. Have a look if you lot are interested.
Brand a well-spiced broth
In my recipe for spicy beefiness noodle soup, the beef cubes are simmered in a well-spiced soup. Firstly, briefly fry minced garlic and Sichuan chilli edible bean paste in a little oil to fully release their fragrance. So add together water and leave it to simmer for several minutes. When the soup is ready, pour information technology into the pot filled with fair-skinned and drained beef cubes. Please notation that information technology's recommended to filter the soup through a sieve to become rid of the remaining lumps of garlic and chilli bean paste.
The last step is to add more than spices and herb to the simmering soup. Bay foliage, star-anise, Chinese cinnamon, Sichuan pepper and fennel seeds are used to flavour the broth. However you wouldn't want them in the serving bowl. I have a tip for you: If available, place the spices in a closed tea strainer while simmering. Afterward y'all will be able to discard them hands.
Noodle Choices
For shooting this recipe, I used dried, flat noodles. Other types of noodles would piece of work well too. If you accept extra time at mitt, I high recommend you try making fresh noodles from scratch. Hither are some homemade noodle recipes:
- Hand-pulled Noodles
- Ramen Noodles
- Hand-rolled Noodles
- Scissor-cut Noodles
Do not melt noodles in the goop
For preparing noodle soup, delight permit me to repeat 1 important tip that I've mentioned in Chicken meatball noodle soup: exercise not cook noodles in the broth. The starch coming off the noodles will change the flavour and the consistency of the broth. Instead, y'all should eddy noodles in a clean pot filled with enough of h2o.
Add some greens
To make spicy beef noodle soup healthier, yous can blanch some leafy light-green vegetables while cooking the noodles. Spinach, pak choi (bok choy) or Chinese choy sum are swell choices.
For stewing the beef
- 600 m beef, cut in cubes, 21oz
- 2 tablespoon cooking oil
- 4 cloves garlic, minced
- 3 tablespoon Sichuan chilli bean paste, run into annotation i
- ½ teaspoon chilli powder
- 1500 ml hot water, six½ cups
- one pollex-sized ginger
- ii stalks scallions, cutting in sections
- ane bay foliage
- 1 star-anise
- one small piece Chinese cinnamon/cassia cinnamon
- x Sichuan pepper
- one pinch fennel seeds
- ½ teaspoon sugar
You also need:
- iv portions noodles, see note 2
- Spinach, or pak choi / bok choy
- Fresh coriander, chopped
Blanch the beef
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Add together beef cubes to a pot filled with water, Bring it to a full eddy. Remove whatsoever impurities that appears on the surface. Drain so put the beef back into the pot.
Prepare the soup
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Oestrus up oil in a wok (or a deep frying pan) over medium rut. Stir in garlic, Sichuan chilli bean paste and chilli pulverisation.
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Melt until fragrant (do not burn). Pour in 1500ml (6½ cups) hot water. Cover and leave to simmer for 5 minutes.
Simmer the beef
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Through a sieve, cascade the spiced soup into the beefiness pot. Add together ginger, scallions and all the other spices (see note three).
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Bring the soup to a boil then simmer for 1 to 1.5 hours. Once the beefiness becomes tender cooked, discard the ginger, scallions and spices.
Cook the noodles
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Cook the noodles in some other pot with plenty of h2o. At the finish of the process, quickly blanch spinach (or pak choi) in the same pot. Bleed and rinse the noodles and vegetable under common cold water for a few seconds.
Assemble the dish
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Place the noodles and vegetable in serving bowls. Pour in the broth then identify the beef on summit. Sprinkle coriander to garnish. Serve immediately (encounter annotation 4).
i. Different brands of Sichuan chilli bean paste (aka spicy Doubanjiang, 辣豆瓣酱) may vary in saltiness, hotness and texture. Adjust the volume accordingly. Best to employ Pixian Douban, a well-known variety, which needs to be coarsely chopped prior to cooking.
2. You may use fresh noodles or dried noodles. In terms of volume, I ordinarily melt about 80-100g / 2.viii-iii.v oz stale noodles for each person. Follow the instructions on the parcel. Please note that you are not supposed to boil the noodles in the beef broth since the starch coming off the noodles will modify the flavour and the consistency of the broth.
3. If available, employ a airtight tea strainer to keep spices in while simmering. Later you will be able to discard them easily.
4. You may freeze the meat and soup in the freezer for up to 1 month. Defrost in the fridge then heat up again prior to serving.
Show me your dish or inquire me questions @blood-red.firm.spice
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