Sichuan Style Beef Noodles
What you’ll need
Ingredients
- 1 1/2 gal. water
- 1 lb. beef shank
- 1 stalk green onion
- 3 ginger slices
- 2 cinnamon sticks
- 2 star anise pods
- salt, to taste
- 1½ lb. noodles
- 6 baby bok choy, cooked
- 12 oz. carrots, thinly sliced and cooked
Seasoning
- 3 cups Lee Kum Kee Seasoning Soy Sauce
- 2 tsp. Lee Kum Kee Premium Dark Soy Sauce
- 6 Tbsp. Lee Kum Kee Mala Chili Sauce
- 4 Tbsp. Lee Kum Kee Chili Oil
- 2 Tbsp. Lee Kum Kee Chicken Bouillon Powder
Made with
Lee Kum Kee products
How to make it
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To make Beef Broth: Pour water into pot. Add beef shank, Lee Kum Kee Premium Seasoning Soy Sauce, Premium Dark Soy Sauce, green onion, ginger, cinnamon, and anise. Bring to a boil over high heat, then lower to low heat and continue to cook for 2 hours. Add salt after 1.5 hour. Remove beef and slice.
-
Cook noodles, reserving some cooking water, and rinse with cold water. Drain and set aside.
-
In another pot, mix 1 cup beef broth with 1 cup water from noodles. Add Lee Kum Kee Mala Chili Sauce, Lee Kum Kee Chili Oil, and Lee Kum Kee Chicken Bouillon Powder. Mix well and pour soup over noodles. Place sliced beef and vegetables on top. Ready to serve.
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