Spicy Beef Noodle Soup Recipe

Heat 2 tbs vegetable oil in a large heavy pot over medium heat. Add sliced ginger and crushed garlic and sauté for 1–2 minutes until fragrant but not browned.

Add halved yellow onion, star anise, cinnamon stick, and Sichuan peppercorns; cook another 2 minutes to bloom the spices.

Pour in 8 cups beef stock and 2 cups water. Bring to a boil, then lower heat to a gentle simmer. Skim any foam or impurities from the surface for the first 10 minutes.

Simmer uncovered for 25–30 minutes to allow aromatics to infuse the broth. Taste and adjust seasoning later.

While the broth simmers, combine 2 tbs doubanjiang, 3 tbs chili oil, 1 tsp chili flakes, 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs fish sauce and 1 tbs brown sugar in a small bowl and whisk until smooth.

Add the spice mixture to the simmering broth, stirring well. Continue to simmer for 10 minutes so flavors meld. Adjust heat by adding more chili oil or flakes to taste.

Prepare the steak: place thinly sliced steak in a bowl with 1 tsp cornstarch, 1 tbs rice wine, and 1 tsp salt. Toss to coat and let rest 10 minutes while broth finishes.

If your brisket is pre-cooked and smoked, slice thinly and set aside to warm in the hot broth briefly before serving. If raw, add thinly sliced brisket to simmering broth for 6–8 minutes until tender.

To cook the steak at serving time: bring broth to a rolling simmer (not a violent boil). Using tongs or chopsticks, dip individual slices of marinated steak into the hot broth for 10–30 seconds to your preferred doneness (thin slices cook very quickly). Remove and set aside on a plate or directly into serving bowls.

Prepare the thick rice noodles according to package directions: if refrigerated fresh noodles, separate and blanch in boiling water 30–60 seconds, then drain. If dried, cook in boiling water until just tender, then drain and rinse briefly under hot water to prevent sticking. Divide noodles among serving bowls.

Blanch napa cabbage and bean sprouts (if using) in the boiling water for 30–60 seconds until bright and slightly tender. Drain and add to bowls over noodles.

Thinly slice remaining yellow onion and green onions; reserve cilantro and lime wedges for garnish.

Taste the broth and finish seasoning with up to 1 tsp salt, 1 tsp black pepper, and 1 tsp sesame oil. Remove and discard large aromatics (ginger slices, whole star anise, cinnamon stick) if desired.

Ladle the hot spiced beef broth over the prepared noodles and vegetables, about 2–2.5 cups broth per bowl depending on bowl size.

Top each bowl with a portion of quickly cooked steak slices and warmed brisket. Sprinkle sliced green onions, chopped cilantro, and toasted sesame seeds if using. Serve with lime wedges and extra chili oil on the side.

Optional: offer thinly sliced raw onion and extra bean sprouts at the table so diners can add fresh crunch.