I saw a really great piece of meat at the grocery store and I suddenly started to crave this dish. So, in 103 degree weather, Steve and I had Beef Noodle soup for dinner. I was pretty much covered in sweat afterwards, but it was soo worth it.
Ingredients:
1 shoulder steak (any type of beef with lots of marbling works)
2 star anise
1 bag of chinese 5 spice** see note in "What is That" Section
2 cloves of garlic
2 slices of ginger
2 spring onions cut into 2 in. sections + additional for optional garnish
1.5 qt of water
2 c beef stock
1/2 onion cut into 1 in chunks
1 T ketchup or 1/2 tomato
1/4 c soy sauce
salt to taste
1. Place the steak, spices (inc. ginger spring onions) and and water in a pot and simmer for about 1.5 hours. Skim off the solid proteins as they appear. As the water boils away, you can replenish the soup with beef stock.
2. Add the onion, ketchup or tomato, and soy sauce and cook for another 30 minutes. You can bring the mixture to a boil and then cool over night. (This way you can skim off the fat and reheat the next day).
3. When reheating, add some salt to taste. By cooking saltless for the first part of the cooking allows the meat to stay tender without "drying out" due to the saltiness of a hypertonic solution.
4. Boil water and cook your favorite noodle. Thick noodles work best. I used a pre-made Chinese noodle, but hand-rolled noodles are more traditional.
5. To serve, put about 1/4 t of sesame oil in an individual bowl, put the pasta in the bowl and fill the bowl with the soup and meat. I also like to blanch some greens to go with the noodles. You may want to garnish the dish with some chopped spring onions or cilantro.
Ingredients:
1 shoulder steak (any type of beef with lots of marbling works)
2 star anise
1 bag of chinese 5 spice** see note in "What is That" Section
2 cloves of garlic
2 slices of ginger
2 spring onions cut into 2 in. sections + additional for optional garnish
1.5 qt of water
2 c beef stock
1/2 onion cut into 1 in chunks
1 T ketchup or 1/2 tomato
1/4 c soy sauce
salt to taste
1. Place the steak, spices (inc. ginger spring onions) and and water in a pot and simmer for about 1.5 hours. Skim off the solid proteins as they appear. As the water boils away, you can replenish the soup with beef stock.
2. Add the onion, ketchup or tomato, and soy sauce and cook for another 30 minutes. You can bring the mixture to a boil and then cool over night. (This way you can skim off the fat and reheat the next day).
3. When reheating, add some salt to taste. By cooking saltless for the first part of the cooking allows the meat to stay tender without "drying out" due to the saltiness of a hypertonic solution.
4. Boil water and cook your favorite noodle. Thick noodles work best. I used a pre-made Chinese noodle, but hand-rolled noodles are more traditional.
5. To serve, put about 1/4 t of sesame oil in an individual bowl, put the pasta in the bowl and fill the bowl with the soup and meat. I also like to blanch some greens to go with the noodles. You may want to garnish the dish with some chopped spring onions or cilantro.