Our signature beef noodle soup with Sichuan peppercorns
Shopping list at a glance: garlic, flank steak, rice vinegar, beef broth, Chinese noodles, Napa cabbage, scallions, chili sauce
From your pantry at a glance: sesame oil, soy sauce
Chinese Beef Noodle Soup
2017-10-10 05:24:21
Prep Time: 10m, Cook Time: LOW for 7-8 hours, HIGH for 3-3 1/2 hours, Servings 4-6
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Ingredients
- 2 tbsp toasted sesame oil
- 2 tsp / 4 cloves garlic, chopped
- 1 1/2 lb flank steak, sliced 1/4 inch pieces
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 4 cups beef broth plus 1 1/4 cups water
- 1 Sichuan blend
- 4 oz / 1 sheet thin rice noodles or egg noodles
- 2 cups Napa cabbage, shredded
- scallions
- chili sauce
Instructions
- combine the sesame oil, garlic, flank steak, soy sauce, rice vinegar, beef broth & water in the slow cooker
- tuck spice bag into the steak mixture and leave to steep
- cover and cook on LOW: 6-7 hours or HIGH: 3 1/2 hours
- at the end of the cook time, discard the spice bag
- add the noodles & cabbage to the slow cooker
- stir and replace the lid for 8 minutes until the noodles are cooked
- top with sliced scallions and chili sauce
Notes
- pair with a Vienna style lager, a ginger Kombucha or green tea
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