Mala Spicy Beef Slices Rice Noodle Soup Recipe

Build and simmer the broth

In a large pot, combine 6 cups beef bone broth and 2 cups water. Add the sliced inch of ginger, 4 smashed garlic cloves, 6 dried red chilies, 1 tablespoon Sichuan peppercorns, and 2 star anise. Bring to a gentle boil over high heat, then reduce to a simmer. Add 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine and 1 teaspoon rock sugar. Simmer gently, uncovered, for 20–25 minutes to infuse the aromatics.

After simmering, taste and adjust seasoning with about 1 teaspoon salt (or to taste). Keep the broth warm on the lowest heat while you prepare the remaining components.

Prepare the mala sauce

In a small bowl, combine 2 tablespoons doubanjiang (chili bean paste), 3 tablespoons chili oil, 1 tablespoon Sichuan pepper oil, 1 tablespoon sesame paste, 1 teaspoon dark soy sauce and 1 teaspoon white vinegar. Whisk until smooth. Adjust the balance of heat and numbing oil to your liking (add more chili oil for heat, more Sichuan pepper oil for numbing). Set aside.

Optional: If you prefer a smoky toasted flavor, briefly warm the chili bean paste and sesame paste in a small saucepan over low heat with a splash of oil, stirring until aromatic—do not burn.

Marinate the beef

Place the 12 oz very thinly sliced beef in a bowl. Add 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon vegetable oil and 1/4 teaspoon white pepper. Toss until the beef is evenly coated. Let rest for 10–15 minutes while the broth simmers; this tenderizes the meat and helps it poach smoothly in the hot broth.

Poach the beef

When the broth has finished infusing and is simmering gently, lift any large aromatics (optional) and bring the broth to a steady simmer. Stir the broth briefly to create a small whirlpool, then add the marinated beef in a single layer or in small batches. Poach the slices for 30–60 seconds (depending on thickness) until just cooked through and tender. Remove with a slotted spoon into a bowl or keep in the warmed broth without overcooking.

Prepare rice noodles

If using dried rice noodles, follow package instructions: soak in hot water for 5–10 minutes or cook briefly in boiling water until just tender, then drain and rinse under cold water to stop cooking. If using fresh, separate and briefly blanch for 20–30 seconds. Divide noodles between serving bowls.

Blanch vegetables

Bring a small pot of water to a rolling boil. Add bok choy (or baby choy) and blanch for 30–45 seconds until bright green and tender-crisp. Remove and set on top of noodles. Briefly blanch bean sprouts for 15–20 seconds and add to bowls.

Ladle very hot broth over the noodles and vegetables, leaving space to arrange beef and mala sauce. The hot broth will finish cooking and warm everything.

Assemble bowls

Divide the poached beef slices among the noodle bowls on top of the noodles and vegetables. Spoon 1–2 tablespoons of the prepared mala sauce over each bowl (adjust to taste). If you like extra heat, add a teaspoon of chili crisp.

Garnish and serve

Scatter sliced green onions and cilantro over each bowl. Drizzle a teaspoon of scallion oil or neutral oil and sprinkle toasted sesame seeds. Serve immediately with lime wedges on the side for an optional bright finish.

Leftover broth can be strained and refrigerated for up to 3 days. Store beef separately to avoid overcooking.