Beef (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, and 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 the
Canola Oil (3 Tbsp)
over medium-high heat in a small skillet for about 2 minutes.
Water (4 cups)
to a boil in a small saucepan, gently add the
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 the
Chinese Noodles (8 oz)
Shiitake Mushrooms (12)
to the saucepan, then bring to a boil. Once the beef noodle soup is boiling, add
Watercress (3 1/3 cups)
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!