Chinese · Dinner
Spicy Beef Noodle Soup (High-Protein)
Beef chuck braises in a chili-fermented-bean broth seasoned with Sichuan peppercorn, star anise, gochugaru and aromatics until fork-tender, then ladles over wheat noodles with a soft egg and shredded chicken. Bok choy and scallion add color and crunch.
$6
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
682Calories
58.1gProtein
25.8gFat
58.2gCarbs
6.4gSugar
6.2gFiber
2651mgSodium
372mgChol
8.9gSat Fat
1098mgPotassium
138mgCalcium
6.5mgIron
4.1mcgVitamin B12
17mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Cut beef chuck into 3cm chunks, slice ginger, and smash garlic cloves.
2
Sear
Heat oil in a heavy pot over medium-high heat; brown beef chunks 4-5 minutes, turning until all sides caramelize.
3
Bloom
Add doubanjiang, gochugaru, star anise, sichuan peppercorns, ginger and garlic; cook 1 minute over medium heat until fragrant and oil turns red.
4
Braise
Pour shaoxing wine and scrape browned bits free, then add stock, soy sauce and sugar. Cover and simmer 75 minutes over low heat until beef is fork-tender.
5
Assembly
Boil noodles separately 3-4 minutes until tender; drain. Add bok choy to braise pot final 2 minutes. Place noodles in bowl, top with beef, chicken, broth, halved egg, sliced scallion and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck, cut into 3cm chunks
- 5 oz140g chicken breast
- 22 eggs
- 5 oz140g wheat noodles, dry
- 2 tbsp2 tbsp doubanjiang
- 2 tsp2 tsp gochugaru
- 22 whole star anise
- 1 tsp1 tsp sichuan peppercorns
- 1 oz28g ginger
- 4 cloves4 cloves garlic
- 2 cup480ml beef stock
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 1 tsp1 tsp sugar
- 1 cup90g bok choy
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
