Xiangyang Beef Noodles
Xiangyang Beef Noodles is a hearty and aromatic dish that captures the essence of Hubei cuisine. Tender, slow - cooked beef in a rich, spicy broth is served over springy wheat noodles, topped with a generous amount of pickled vegetables and herbs. The combination of bold spices, savory beef, and chewy noodles creates a symphony of flavors that warms the soul. This recipe allows you to recreate this beloved Chinese street food favorite in your own kitchen.
Equipment
- Large stockpot
- Dutch oven or heavy - bottomed pot
- Colander
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Noodle strainer
Ingredients
- For the Beef
- 2 pounds 900g beef brisket or shank, cut into large chunks
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 - inch piece of ginger sliced
- 2 scallions tied into knots
- 2 star anises
- 2 cinnamon sticks
- 4 dried chili peppers
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese five - spice powder
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 8 cups water
- For the Noodles
- 1 pound 450g fresh or dried wheat noodles
- 1/4 cup pickled mustard greens chopped
- 2 scallions thinly sliced
- Fresh cilantro chopped
- Chili oil to taste
Instructions
- Prepare the Beef: Heat the vegetable oil in a large stockpot over medium - high heat. Add the beef chunks and sear on all sides until browned, about 5 - 7 minutes. Remove the beef from the pot and set aside.
- Make the Broth: In the same pot, add the minced garlic, sliced ginger, scallion knots, star anises, cinnamon sticks, dried chili peppers, and Sichuan peppercorns. Sauté for 1 - 2 minutes until fragrant. Pour in the light soy sauce, dark soy sauce, Chinese five - spice powder, salt, and sugar. Stir well to combine. Return the seared beef to the pot and add 8 cups of water. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 2 - 3 hours, or until the beef is tender and easily falls apart.
- Cook the Noodles: While the beef is simmering, bring a separate large pot of water to a boil. Cook the fresh or dried wheat noodles according to the package instructions. Once cooked, drain the noodles using a colander and rinse them with cold water to stop the cooking process.
- Assemble the Dish: Divide the cooked noodles among serving bowls. Ladle the hot beef broth over the noodles, making sure to include several pieces of beef in each bowl. Top the noodles with chopped pickled mustard greens, sliced scallions, and fresh cilantro. Drizzle chili oil over the top according to your preference for spiciness.
Notes
If you prefer a milder flavor, reduce the amount of dried chili peppers and Sichuan peppercorns.
You can add other spices like cloves or cardamom to the broth for a more complex flavor profile.
Fresh noodles will give a more authentic texture, but dried noodles can be a convenient substitute.
Leftover broth and beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
You can add other spices like cloves or cardamom to the broth for a more complex flavor profile.
Fresh noodles will give a more authentic texture, but dried noodles can be a convenient substitute.
Leftover broth and beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.