Ingredients
- 1/2 lb to 1 lb beef (steak, sirloin, or tender loin)
- 3-4 tablespoons of peanut oil
- 3-4 garlic cloves
- 1/2 inch piece of ginger cut into thin slices
- 1-2 green onions cut into small pieces
- 4-5 dried red chilis
- 1 teaspoon of green and red Szechuan pepper corns
- Half a cup of red Chinese cooking wine
- 1 tablespoon of cumin
- 1 tablespoon garlic powder
- 1 teaspoon 13 spice
- 2-3 cups water
- 4-5 cups additional water for soup
- 3 beef bouillon cubes
- Cut vegetables of choice (potatoes, broccoli, or cauliflower)
- Egg noodles (see egg noodle recipe)
- Cut green onions and sesame oil for garnish
Instructions
Cooking the Meat
- Cut 1/2 lb to 1 lb steak, sirloin, or tender loin into inch cubes.
- Brown all sides in hot oil and set aside.
- Stir fry in peanut oil the garlic, ginger, green onion, dried red chilis, and green and red Szechuan pepper corns for a minute and return the meat—stir fry a few minutes.
- Add half a cup or so of Chinese red cooking wine and stir fry for a minute or so.
- Add tablespoon of cumin, tablespoon garlic powder, and teaspoon of 13 spice and mix well.
- Add 2-3 cups of water to cover the meat and bring to a boil.
- Reduce heat, cover, and simmer for 3-4 hours, checking each hour to make sure there is enough water to keep cooking the meat.
- Note: at end, you can add potatoes or broccoli, or cauliflower and cook until vegetable is done.
Cooking the Soup
- Simple soup broth: stir fry garlic, green onion, and large pieces of celery in oil for a few minutes; add 4-5 cups of water; add 3 beef bouillon cubes; bring to boil, reduce heat, and simmer for an hour
- Make egg noodle dough and let sit for one hour; flatten out, fold, cut into noodles strips, and boil in water to make the noodles. Click for homemade egg noodle recipe.
- Put noodles in a bowl, cover with beef broth, add meat (and potatoes or other veggies as per your taste), and add some of the beef liquid to the broth until desired taste/saltiness.
- Garnish with cut green onions and sesame oil.
