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Beef Stew Meat (1 lb)
in a medium bowl; add a pinch of
Salt (to taste)
Ground Black Pepper (to taste)
; stir well.
In a large saucepan, heat up 2 tablespoons of
Canola Oil (2 Tbsp)
over medium-high heat; add seasoned beef, stir until the outside of the beef starts turning brown, about 5 minutes.
Water (5 cups)
into the saucepan. Switch heat to high and bring to a boil, then simmer.
While the meat is simmering, heat up 3 tablespoons
Canola Oil (3 Tbsp)
over medium-high heat in a small skillet, about 2 minutes.
In the meantime, boil
Water (4 cups)
to a boil in a small saucepan, gently add eggs and let them boil for 4 minutes for soft-boiled eggs or 5 minutes for hard-boiled eggs. Drain and let the eggs sit in cold water for 5 minutes before peeling.
Granulated Sugar (2 Tbsp)
and fry until it starts turning brown; now add
Star Anise (3)
Chinese Five Spice Powder (1/2 Tbsp)
Fresh Ginger (1)
Garlic (4 cloves)
; stir about 10 seconds. Quickly add
Chili Bean Sauce (1/4 cup)
Red Wine (1 Tbsp)
Stir well and cook on low for about 1 minute.
Transfer the chili bean sauce mixture to the large saucepan; add soy sauce, then simmer for 25 minutes.
After 25 minutes of simmering, add
Chinese Noodles (8 oz)
Shiitake Mushrooms (12)
in the saucepan; bring to a boil. Once the beef noodle soup is boiling, add
Watercress (4 fl oz)
then immediately turn off the heat. Stir until the vegetable starts to wilt.
To serve, divide the noodle soup into 4 bowls evenly; drizzle with
Sesame Oil (as needed)
place one soft-boiled egg in each bowl; sprinkle with chopped
Scallions (1 bunch)
. Serve and enjoy!
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