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Spicy Beef Noodle Soup

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Adjust Servings:
16 cups Water
6 slices Ginger
3 Scallions Washed and cut in half
1/4 cup Shaoxing Wine
3 lbs Beef Chuck Cut into 1½ inch chunks
3 tbsp Vegetable Oil
2 tbsp Sichuan Peppercorns
2 Cloves Garlic Peeled
1 Onion Cut into chunks
3 Potatoe I use red potatoes. Cut in little cubes
5 Star Anise
4 Bay Leaf
1/4 cup Spicy Bean Paste
1 Tomatoe Cut into small chunks
1/2 cup Soy Sauce
1 tbsp Sugar
Dried Tangerine Peel
Wheat Noodles
Cilantro For garnish

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Spicy Beef Noodle Soup

Need to spice up your life? try this Spicy Beef Noodle Soup. It's a recipe that is surprisingly easy to do.

  • Spicy




Need to spice up your life? try this Spicy Beef Noodle Soup. It’s a recipe that is surprisingly easy to do. It’s spicy, flavorful, and tastes even better than what you can get at a restaurant. I would suggest doing this recipe over the weekend since it takes about 3h30 to cook. I hope you will enjoy this Spicy Beef Noodle Soup recipe. Also, don’t forget to let me know what you think of this recipe in the comments below. Enjoy!

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Fill one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks. Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.


Heat the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook until the garlic cloves and onion chunks start to soften (about 5 - 10 minutes). Stir in the spicy bean paste. Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.


Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Add potatoes. Immediately turn the heat down to a simmer, and cook for 60-90 minutes.


After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together. Your soup base is done. Remember to bring the soup base to a boil again before serving. As an optional step, pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.


Cook your noodles in a separate pot according to the package instructions, and divide among your serving bowls (you can get 8 generous servings out of your pot of soup and beef). Top the bowls with hot broth, beef, scallions, and cilantro. Serve piping hot!


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