Lan Zhou Style Beef Noodle Soup
Total Time: 2 hrs 35 mins
Preparation Time: 20 mins
Cook Time: 2 hrs 15 mins
Ingredients
- Servings: 6
- 1 teaspoon szechuan peppercorns, ground
- 3 tablespoons olive oil
- 1 medium onion, sliced thin
- 3 garlic cloves, sliced thin
- 12 cups water
- 2 lbs beef chuck, boned
- 2 beef bouillon cubes
- 1 tablespoon ginger, ground
- 1 tablespoon curry powder
- 4 tablespoons soy sauce
- 2 tablespoons vinegar (black vinegar prefered)
- 1/4 teaspoon black pepper
- 6 cups broad rice noodles, cooked and still hot
- peanuts, chopped (optional)
- chili oil (optional)
Recipe
- 1 fry the peppercorn powder on low heat for 30 second so it becomes fragrant. add the oil and allow to sit for 10 minutes.
- 2 saute the onions and garlic in the peppercorn oil until onions are clear and starting to brown.
- 3 in a deep-sided pot, add water and beef. cover beef with sauted onions and garlic. add rest of seasonings.
- 4 boil and then simmer 1 1/2 - 2 hours til beef is tender.
- 5 transfer beef to cutting board and allow to rest for 10 minutes. slice thinly and set aside. continue simmering the broth.
- 6 divide cooked noodles among large soup bowls. divide meat into soup bowls. ladle broth over noodles and beef.
- 7 serve with peanuts and chili oil.
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