Name: Szechuan Pepper and Soy Spiced Beef Noodle Soup
Total time: 37 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 300g beef, thinly sliced; 200g hand-pulled noodles; 1 carrot, julienned; 1 broccoli floret, cut into small pieces; 1 tbsp soy sauce; 1 tsp ground cumin; 1 tsp ginger, grated; 2 cups beef broth; 1/2 tsp salt; 1 lime, cut into wedges; 1/4 cup coriander, chopped; 1 tbsp chili flakes; 1/2 tsp Szechuan pepper; 1 tbsp soy sauce

Szechuan Pepper and Soy Spiced Beef Noodle Soup

Pungent Szechuan pepper and umami soy deepen the flavor.

37 minutes4 servings

Method

After cooking noodles, sprinkle Szechuan pepper into the soup. 1: Stir in soy sauce into the soup.
In a pot, heat beef broth. Add beef, soy sauce, cumin, and ginger. Simmer for 5 minutes.
Add carrots and broccoli. Cook for 3 minutes. Stir in noodles.
Cook until noodles are tender, about 3 minutes. Season with salt.
Ladle into bowls and serve immediately with lime, coriander, and chili flakes on the side.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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