Sichuan Style Beef Noodles
What you’ll need
Ingredients
- Noodles 1½ lb
- Beef shank 1 lb
- Baby bok choy, cooked 6pcs
- Carrots, thinly sliced and cooked 340 g
- Ginger 3 slices
- Star anise 2 pods
- Cinnamon 2 sticks
- Green onion as desired
Seasoning
- Lee Kum Kee Premium Soy Sauce 3 cups
- Lee Kum Kee Concentrated Chicken Bouillon 6 tsp
- Lee Kum Kee Sichuan Hot & Spicy Soup Base for Hot Pot 6 Tbsp
- Lee Kum Kee Chilli Oil 6 Tbsp
- Lee Kum Kee Premium Dark Soy Sauce 2 tsp
- Water 5.6 L
- Salt as desired
Made with
Lee Kum Kee products
How to make it
-
Pour water into pot. Add beef shank, Premium Soy Sauce, Premium Dark Soy Sauce, green onion, ginger, cinnamon, and star anise. Bring to a boil over high heat, then lower to low heat and continue to cook for 2 hours. Add salt after 1½ 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 Sichuan Hot & Spicy Soup Base for Hot Pot, Chilli Oil, and Concentrated Chicken Bouillon. Mix well and pour soup over noodles. Place sliced beef and vegetables on top. Ready to serve.
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