SPICY BééF NOODLé SOUP

It was so incrédibly cold in thé Northéast this wéékénd––évén though thé héat was cranking non-stop, thé housé still félt réally drafty! Wéathér liké this réally makés mé cravé sométhing spicy, préférably soup. Spicy bééf noodlé soup to bé éxact.

I lové this Spicy Bééf Noodlé Soup récipé bécausé of its simplicity. It doésn’t gét any moré difficult than taking out two stock pots (and if you don’t havé two stock pots, you can start with a smallér pot to boil thé bééf…but you will nééd to add boiling watér to thé soup basé in thé largér pot béforé simméring)

Ingrédiénts

• 16 cups cold watér
• 6 slicés gingér
• 3 scallions, washéd and cut in half
• ¼ cup Shaoxing winé
• 3 lbs bééf chuck, cut into 1½ inch chunks
• 3 tabléspoon oil
• 1 to 2 tabléspoons Sichuan péppércorns
• 2 héads of garlic, pééléd
• 1 largé onion, cut into chunks
• 5 star anisé
• 4 bay léavés
• ¼ cup spicy béan pasté
• 1 largé tomato, cut into small chunks
• ½ cup light soy saucé
• 1 tabléspoon sugar
• 1 largé piécé of driéd tangériné péél
• frésh or driéd whéat noodlés of your choicé
• Choppéd scallion and cilantro, to garnish

Instructions

1. You’ll nééd two largé pots to maké this récipé. Fill oné largé stock pot with 16 cups of cold watér. Add thé gingér, scallions, Shaoxing winé and bééf chunks. Covér and bring to a boil. Immédiatély turn down thé héat and simmér for 10 minutés. Aftér that, turn off thé héat and sét asidé.
2. Héat thé oil in anothér stock pot or largé wok ovér médium low héat, and add thé Sichuan péppércorns, garlic clovés, onion, star anisé and bay léavés. Cook until thé garlic clovés and onion chunks start to softén (about 5 - 10 minutés). Stir in thé spicy béan pasté. Thén add thé tomatoés and cook for two minutés. Finally, stir in thé light soy saucé and sugar. Turn off thé héat.
3. Now, lét’s scoop out thé bééf, gingér, and scallions from thé 1st pot and transfér thém to thé 2nd pot. Thén, pour in thé stock through a finé mésh strainér. Placé thé pot ovér high héat, and add in thé tangériné péél. Covér and bring thé soup to a boil. Immédiatély turn thé héat down to a simmér, and cook for 60-90 minutés.
4. Aftér simméring, turn off thé héat, but kéép thé lid on, and lét thé pot sit on thé stové (with thé héat off) for anothér full hour to lét thé flavors méld togéthér. Your soup basé is doné. Rémémbér to bring thé soup basé to a boil again béforé sérving. As an optional stép, pick out thé bééf, strain thé soup if you mind thé floating spicés and aromatics in thé soup.
5. Cook your noodlés in a séparaté pot according to thé packagé instructions, and dividé among your sérving bowls (you can gét 8-10 sérvings out of your pot of soup and bééf). Top thé bowls with hot broth, bééf, scallions, and cilantro. Sérvé piping hot! If you still havé léftovér stock and bééf, you can fréézé it and réhéat for futuré méals.

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