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Ingredients
- Serves 4 people
300 g longevity noodles (cooked)
1.5 L water
3 tbsp vegetable oil
300g beef shank (cut into 1 cm slices)
1 onion (sliced)
8 cloves garlic (bruised with skin on)
10 g ginger (sliced)
50 g spicy bean paste
2 tbsp shacha paste
20 g tomato paste
5 pcs dried chili (cut in half)
1 carrot (peeled and cubed into cubes)
1 tomato (cut into wedges)
chopped preserved vegetables
1 stalk spring onion (slice for garnish)
Log in to watch this premium content and more!Instructions
-
Pan-fry beef
- Into a soup bag, toss in the star anise, cinnamon, bayleaf, Szechuan peppercorn, fennel seeds, coriander seeds, cumin seeds and black pepper. Set aside for later use.
- In a pan, heat enough oil to sear beef until brown and set aside.
-
Pan fry vegetables
- In the same pan, stir-fry preserved vegetables then set aside.
-
Cook broth
- In a stockpot, heat some oil over medium-high heat. Add in onion, garlic, ginger, spicy bean paste, sa cha sauce and tomato paste.
- Fry for about 3 minutes to combine all ingredients well.
- Toss in previously fried preserved vegetables, dried chili, carrots and tomatoes.
- Add in water, followed by spice bag and beef slices.
- Cover and simmer over low heat for 2 hours.
Garnish and Serve!
Ladle the hot soup and beef chunks into noodle bowl and serve immediately. Garnish with spring onions.
Ingredients
- Serves 4 people
-
300 g longevity noodles (cooked)
-
1.5 L water
-
3 tbsp vegetable oil
-
300g beef shank (cut into 1 cm slices)
-
1 onion (sliced)
-
8 cloves garlic (bruised with skin on)
-
10 g ginger (sliced)
-
50 g spicy bean paste
-
2 tbsp shacha paste
-
20 g tomato paste
-
5 pcs dried chili (cut in half)
-
1 carrot (peeled and cubed into cubes)
-
1 tomato (cut into wedges)
-
chopped preserved vegetables
-
1 stalk spring onion (slice for garnish)
Nutrition
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