Dinner
Spicy Beef Noodle Soup
Experience the warmth of homemade Spicy Beef Noodle Soup, a comfort food classic packed with flavorful Asian spices and tender ribeye slices. I remember the first time I tasted this, wrapped in a cozy blanket on a chilly night. The combination of toasted garlic, ginger, and a hint of chili oil gives it a depth you’ll crave. The sprigs of cilantro and squeeze of lime on top? Total game changer!
Dinner
Spicy Beef Noodle Soup
Experience the warmth of homemade Spicy Beef Noodle Soup, a comfort food classic packed with flavorful Asian spices and tender ribeye slices. I remember the first time I tasted this, wrapped in a cozy blanket on a chilly night. The combination of toasted garlic, ginger, and a hint of chili oil gives it a depth you’ll crave. The sprigs of cilantro and squeeze of lime on top? Total game changer!
The Recipe
Ingredients
Marinated Beef
- Thinly sliced ribeye
- Soy sauce
- Pepper
Soup Base
- Vegetable oil
- Garlic, toasted
- Ginger, toasted
- Chili oil
- Chili paste (optional)
- Beef broth
- 1 quartered onion
- Yellow rock candy or regular sugar
- Soy sauce
- Fish sauce
- Salt to taste
- Chinese five-spice
To Serve
- Precooked noodles
- Thinly sliced jalapeno
- Cilantro
- Bean sprouts
- Lime
Instructions
- 1
Marinate thinly sliced ribeye in soy sauce and pepper for at least an hour.
- 2
In a wok, heat up vegetable oil and toast garlic and ginger for two minutes.
- 3
Add in the beef and cook until it's about 75% cooked through, then set aside.
- 4
In the same wok, add spices and toast them in chili oil until fragrant, about two minutes.
- 5
Optionally, add chili paste for extra heat.
- 6
Add beef broth, a quartered onion, and a piece of yellow rock candy. Substitute with regular sugar if needed.
- 7
Add soy sauce, fish sauce, salt to taste, and Chinese five-spice. Bring to a boil, then simmer for at least an hour.
- 8
Strain the broth, return the clear broth to the wok with the beef, and cook through.
- 9
Add precooked noodles and heat through.
- 10
Serve with thinly sliced jalapeno, cilantro, bean sprouts, and lime.
Helpful Notes
- ◈Use yellow rock candy for authentic sweetness, but regular sugar is a fine substitute.
- ◈Adjust the amount of chili paste based on your heat preference.
The Recipe
Instructions
- 1
Marinate thinly sliced ribeye in soy sauce and pepper for at least an hour.
- 2
In a wok, heat up vegetable oil and toast garlic and ginger for two minutes.
- 3
Add in the beef and cook until it's about 75% cooked through, then set aside.
- 4
In the same wok, add spices and toast them in chili oil until fragrant, about two minutes.
- 5
Optionally, add chili paste for extra heat.
- 6
Add beef broth, a quartered onion, and a piece of yellow rock candy. Substitute with regular sugar if needed.
- 7
Add soy sauce, fish sauce, salt to taste, and Chinese five-spice. Bring to a boil, then simmer for at least an hour.
- 8
Strain the broth, return the clear broth to the wok with the beef, and cook through.
- 9
Add precooked noodles and heat through.
- 10
Serve with thinly sliced jalapeno, cilantro, bean sprouts, and lime.
Helpful Notes
- ◈Use yellow rock candy for authentic sweetness, but regular sugar is a fine substitute.
- ◈Adjust the amount of chili paste based on your heat preference.