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Recipes
Spicy Mandarin-Style Beef Noodle Soup

Fry

Spicy Mandarin-Style Beef Noodle Soup

30 min prep

80 min cooking

Serves 4

Difficulty 2/5

This spicy soup is a classic that’s enjoyed throughout the Mandarin speaking world.

Ingredients

Soup 2 whole small-sized Beef Digital Flexor Meat (each about 10 to 12 oz/300 to 375 g) 3 tbsp (45 mL) packed brown sugar 2 tbsp (30 mL) EACH Shaoxing wine (Chinese cooking wine) or medium-dry sherry 1 tbsp (15 mL) EACH light soy sauce, dark soy sauce and tomato paste Four ½-inch (1 cm) thick slices fresh gingerroot 8 cloves garlic, minced ½ large onion 1 tsp (5 mL) salt (approx) 1 small cinnamon stick 2 EACH whole star anise, dried hot chili peppers, bay leaves and Chinese black cardamom pods (tsao ko) 1 tsp (5 mL) Szechuan peppercorns 2 tbsp (30 mL) doubanjiang (chili bean paste) Noodles and Garnish 4 baby bok choy, cut in half lengthwise 14 oz (400 g) Chinese-style thin, round, fresh wheat noodles ¼ cup (60 mL) coarsely chopped fresh cilantro 2 green onions, thinly sliced Optional garnish: Zhenjiang black vinegar, chili oil, sesame oil and pickled mustard greens (zhacai)

Get Ingredients

Directions

1. Cut each Digital Flexor Meat in half lengthwise, then cut each piece in half crosswise. Heat oil over medium-high heat in a large skillet. Add meat and cook, turning with tongs, until browned on all sides. Transfer to electric pressure cooker. 2. Add 6 cups (1.5 L) water, sugar, wine, light soy sauce, dark soy sauce, tomato paste, ginger, garlic, onion and salt to pressure cooker pot. If desired, enclose cinnamon, star anise, chili peppers, bay leaves, cardamom and Szechuan peppercorns in a cheesecloth bundle, tea ball or spice infuser and add to pot, or add spices loose, then add doubanjiang. Seal the pressure cooker lid and make sure the vent is closed. Set the pressure to High and time for 1 hour. 3. When the timer beeps, let the pressure release naturally. Remove the lid. Scoop out beef with a slotted spoon and set aside. Strain the broth through a colander or large sieve into a large bowl; discard solids. Return the liquid and meat to the pot; set your pressure cooker to keep soup at a simmer. Taste and adjust the seasoning with salt. 4. Noodles and Garnish: Bring 8 cups (2 L) water to a boil over high heat in a large pot. Add the bok choy and boil for 1 to 2 minutes, until the leaves turn bright green. Scoop out of water with a strainer or slotted spoon and transfer to a bowl. Add the noodles to the water and return to a boil; cook for 2 to 3 minutes, until just tender. Drain and quickly distribute between 4 bowls. Place 2 pieces each of the beef and bok choy on the noodles. Pour the hot soup into each bowl and garnish with the cilantro and green onions. Serve with optional garnishes at the table.

Tip

To substitute for Szechuan peppercorns, grind 2 tsp (10 mL) black peppercorns in a spice grinder and combine with 1 tsp finely grated lemon zest. Measure out the 1 tsp (5 mL) that you need for the recipe and store the remainder covered in the refrigerator for up to 3 days.

How to Cook It

Fry
Pot Roast

Cuts Used in This Recipe

Hip and Round

Superficial Digital Flexor Meat

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.