Name: Braised Beef Noodles
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: Sichuan cuisine
Ingredients: 1 teaspoon salt; 2 star anise; 1 tablespoon light soy sauce; 1 tablespoon cooking oil; 1 bay leave; 1/2 teaspoon Sichuan peppercorn; 1 pound beef brisket; 1 middle size white radish; 1 tablespoon Doubanjiang ( , can be replaced by other chili paste); 1 inch root ginger ( , sliced); 2 green onions ( , chopped, white part and green part separately); 1 teaspoon crystal sugar; Noodles as needed; 3 tree Bok Choy; 3 chili peppers; 1 small piece of cinnamon bark; 4 ~6 ginger slices; 1 tablespoon light soy sauce ( , if you want a darker color, use soy sauce or dark soy sauce)

Braised Beef Noodles

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Sichuan style red-braised beef noodle soup

By: Elaine (via Chinasichuanfood)

Original Publish: Sep 11, 2014

Last Updated: Mar 2, 2026

Prep: 10 mins

Cook: 50 mins

Yields: 4

Nutrition Facts

533 kcalCalories

36 gProtein

61 gCarbs

15 gFat

Instructions

Cut brisket into large cubes around 3-4 cm long. Soak in clean water for around 2 hours. Change water for 4 to 5 times to remove the blood water.
In a high pressure cooker, add spices star anise, cinnamon bark, chili peppers, Sichuan peppercorn, scallion, ginger slices in to cook. Press meat to cook for 15 minutes after boiling.
Pick the cooked brisket out and filter the soup base. Wash the brisket with warm water and drain.
Heat up cooking oil in wok, and then stir fry doubanjiang, ginger slices and green onion sections until aroma. Return cooked brisket in. Add light soy sauce and fry for around 2 to 3 minutes. Add radish cubes and enough soup in to cover the brisket.