A friend of mine wanted to make the beef noodle soup recipe I had from December, but she found the number of steps/ingredients/pots and pans too intimidating. So I decided to put up a simpler version!
Disclaimer: it’s simpler but… it’s still beef noodle soup so it won’t be like making eggs.
Ingredients:
- 1 tri-tip
- 4 cloves of garlic, peeled and smashed
- 5 slices of ginger
- 2 teaspoons of chili flakes
- 3 star anises
- 1 teaspoon of cinnamon
- 1 stalk of green onions (chopped)
- 1 tablespoon of canola or vegetable oil for cooking
2 tablespoons of doubanjan (spicy fermented bean paste) - 1/3 cup of soy sauce
- 1/2 cup rice wine (you can use red wine or any other type of cooking wine)
- 1 tablespoon of brown sugar
- Water
- Noodles
- Garnish with chili peppers (optional)
Tips:
- Place the garlic, ginger, chili flakes, star anises, and green onions in one bowl.
Directions:
- Cut the beef into 1.5 inch cubes.
- Place the beef into water with a splash of rice wine; bring to a boil and turn the heat down to medium; cook for 2 minutes and remove the beef from the water and set aside. Dump out the water.
- In the same pot, put in the cooking oil and the doubanjan and fry until fragrant and the oil turns red.
- Put in the garlic, ginger, chili flakes, star anises, and green onions into the pot (if you had this in a bowl, then just toss it all in). Cook until fragrant.
- Place the beef into the pot and move the beef around the sauce.
- Put in the soy sauce, brown sugar and rice wine and stir fry for a few minutes.
- Pour in enough water until it is about 2 inches above the beef.
- Cover the pot and simmer for 2 hours. You can taste it in the middle and add water or soy sauce to adjust the taste to your liking.
- Once the beef is almost ready, cook the noodles and place them in bowls.
- Pour the soup over the bowls and place pieces of beef on top.
- Garnish with chili peppers.
- Ready to serve!
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