Sichuan Red Braised Beef Noodles Recipe 四川红烧牛肉面

beef brisket

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat while still providing flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides acidity without the cost.

chili oil

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers similar heat with lower cost.

Heat a little flavourless vegetable or groundnut oil in a saucepan.

Brown 500 grams of chopped beef shin or braising steak in the oil.

Add 1 teaspoon of salt and 2 teaspoons of ground five spice powder; stir until the meat is browned evenly.

Pour in 800 milliliters of boiling water.

Add 1 stick of cassia bark, 1 star anise, 1 black cardamom, 6 crushed cloves of garlic, and 2 centimeters of thinly chopped ginger.

Sprinkle in 2 teaspoons of citron peppercorns and add 2 tablespoons of light soy sauce.

Add 1 tablespoon of fermented chili bean paste (dou banjiang) and 1 tablespoon of dark brown sugar.

Add a quartered whole yellow onion to the pot.

Cover and simmer over low heat for about 4 hours.

Boil your favorite noodles (flat wheat noodles recommended) until cooked; strain and rinse with cold water to prevent sticking.

Remove hard spices from the soup before serving.

In each serving bowl, add 1 tablespoon of citron chili oil, 0.5 teaspoon of black vinegar, and 1 teaspoon of toasted sesame oil.

Add the cooked noodles to the bowls and spoon over the fragrant soup.

Top with chunks of tender beef and some of the cooked onions.

Add steamed choy sum, freshly chopped coriander, and spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens