Mala Spicy Beef Brisket Rice Noodle Soup Recipe
Make Mala Spicy Beef Brisket Rice Noodle Soup Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Brisket & Broth
Mala Chili Oil & Seasoning
Noodles & Toppings
Method
Beef Brisket & Broth
- 1
Blanch brisket
Place brisket pieces in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil for 5 minutes to remove impurities. Drain brisket and discard blanching water. Rinse pot.
- 2
Toast aromatics
In the cleaned pot, dry-toast the Sichuan peppercorns for 1–2 minutes over medium heat until fragrant, then add star anise and bay leaves for 30 seconds. Remove from heat and set aside.
- 3
Simmer the brisket
Return the blanched brisket to the pot. Add 2 liters of water, 4 cups of stock, sliced ginger, smashed garlic, knotted scallion whites, toasted spices, light and dark soy sauces, Shaoxing wine, and rock sugar. Bring to a gentle boil, then lower to a simmer. Skim foam occasionally, cover partially, and simmer gently for 1.5 to 2 hours until brisket is tender but not falling apart.
- 4
Finish broth
When brisket is tender, season with 1 tsp salt. Remove brisket pieces to a tray and let rest 10 minutes; reserve the broth. If desired, skim excess fat from the surface of the broth or refrigerate briefly and remove solidified fat for a clearer soup.
Mala Chili Oil & Seasoning
- 5
Prepare aromatics
While the brisket simmers, combine minced garlic, thinly sliced shallot, chopped fermented black beans, doubanjiang or mala paste, chili flakes, and 1 tsp salt in a heatproof bowl placed near the stove.
- 6
Infuse the oil
In a small saucepan, heat 1 cup neutral oil over medium heat until it reaches a gentle shimmering but not smoking (about 275–300°F / 135–150°C if using a thermometer). Pour the hot oil carefully in a thin stream over the prepared chili and aromatic mixture; you should hear an immediate sizzling. Stir to combine. Let the mixture rest until cool; this produces the mala chili oil and condiment.
- 7
Finish the oil
Stir in 1 tsp sesame oil to round the flavor. Taste and adjust salt. If you prefer less heat, spoon off some of the chili flakes and oil into a separate jar for later use. Reserve a few tablespoons of the oil to add directly to individual bowls for extra heat and sheen.
Noodles & Assembly
- 8
Prepare noodles and vegetables
Cook the rice noodles according to package directions: typically soak in warm water 10–15 minutes for dried wide rice noodles or briefly blanch fresh noodles 30–60 seconds until just tender. Blanch bok choy (or spinach) in the same boiling water for 30–45 seconds until bright green and tender-crisp. Drain noodles and vegetables and set aside.
- 9
Reheat broth and slice brisket
Bring reserved broth back to a lively simmer. Slice brisket pieces against the grain into 1/4-inch slices or bite-sized pieces. Return slices to the hot broth to warm through for 1–2 minutes.
- 10
Assemble bowls
Divide cooked noodles among 4 bowls (about 3 oz dried equivalent per serving). Ladle hot broth with brisket over the noodles, making sure each bowl receives meat and liquid. Arrange bok choy and bean sprouts on top or to the side of each bowl.
- 11
Add mala oil & toppings
Spoon 1–2 tablespoons of the mala chili oil/condiment into each bowl (adjust to taste). Sprinkle sliced scallions, cilantro leaves, toasted sesame seeds, and a pinch of white pepper over each serving. Add pickled mustard greens and halved soft-boiled egg if using. Taste and add extra soy, salt, or chili oil if needed.
- 12
Serve
Serve immediately while hot. Provide extra mala oil and chili flakes on the side for diners who want to increase heat. Leftover broth keeps refrigerated for up to 3 days.