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szechuan beef noodle soup

szechuan beef noodle soup

👨‍🍳 Chefy Tip: Brown the beef in a hot, dry pan first — in the same pot with the aromatics. The fond becomes the soup base. Remove the peppercorns after simmering 30 minutes — they've done their work. Noodles go in the bowl, not the pot.

Serves
4
Prep
15 min
Cook
45 min
Difficulty
Intermediate
Cost
Moderate
Calories
350
Carbs
40g
Protein
25g
Fat
12g

Flavor Profile

🍖 Savory and tender from the beef slices
🌶️ Spicy and bold from the Szechuan peppercorns
🍜 Chewy and hearty from the noodles
🧄 Aromatic and savory from the garlic and ginger
🥄 Rich and deep from the beef broth

Ingredients

🍖 1 lb beef brisket or shank, thinly sliced
🥣 4 cups beef broth
🌶️ 2 tbsp Szechuan peppercorns
🧄 4 cloves garlic, minced
🧅 1 onion, chopped
🍜 1 package noodles (preferably Lanzhou-style)
🍋 Juice of 1 lime
🧴 2 tbsp soy sauce
🌿 1/4 cup fresh cilantro, chopped
🌶️ 2 tbsp chili paste
🧂 1 tsp sugar

Instructions

01

Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 5 minutes. Add beef and cook until browned, about 5 minutes.

02

Add broth, soy sauce, chili paste, Szechuan peppercorns, and sugar. Simmer 30 minutes. Meanwhile cook noodles per package instructions.

03

Strain out peppercorns and solids. Adjust seasoning. Divide noodles into bowls, ladle broth over top, and garnish with cilantro and lime.

🧬 Food Science

Szechuan peppercorns, often used in Szechuan cuisine, contain compounds that may help improve digestion and provide anti-inflammatory benefits. The rich broth in beef noodle soup also supports gut health by promoting collagen intake, essential for maintaining joint and digestive health.

Pair It

🥂 Pair with a glass of jasmine tea or a chilled green tea.
🍽️ Pair with stir-fried vegetables or a simple cucumber salad.