Chili and Lime Beijing-Style Spiced Beef Noodle Soup

Method

1. After cooking noodles, stir in chili flakes and lime juice into the soup.
2. In a large pot, add beef brisket, carrots, onion, and garlic, cover with water.
3. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until the beef is tender.
4. While the beef simmers, cook the noodles in salted boiling water until al dente, then drain.
5. In a serving bowl, add the cooked noodles, then ladle the hot beef broth over them.
6. Add soy sauce, rice vinegar, and chili oil to the bowl, then top with cilantro and a boiled egg.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.