This is actually a recipe I made a while ago, when I had a hankering for something warming and filling. The weather still continues to be completely unpredictable at the moment and it keeps swinging between days of “where’s my jacket?” to days of “I think I got a bit sunburnt”.
I put this meal together on one of those rainy, cold spring days. The soup is spicy, salty and sour and it’s topped with a steak which is crusted with pungent Sichuan peppercorns and garlic. You can use any type of steak you like. An added bonus is that if you use some good quality store bought beef stock, this meal can be whipped up in hardly any time at all.
You’ll have to excuse the short introduction – this was from a little while ago and there’s really no interesting story to go along with it. So without further ado, here’s the recipe!
Easy spicy noodle soup with seared steak
400-500g cooked egg noodles
2-3 bulbs bak choy, sliced and steamed
1 tsp garlic, crushed
1/4 tsp crushed Sichuan peppercorns
knob of ginger, peeled
1 Tbsp chilli bean sauce
4 C beef stock
small handful of sliced, dried shiitake mushroom, rehydrated
2 spring onions, finely sliced
2 Tbsp sesame oil
4 Tbsp soy sauce
2-3 tsp chilli oil (with chilli flakes – or add if not)
3 tsp Chinkiang vinegar
Marinate the steak with a bit of vegetable oil, 1/2 tsp of the crushed garlic, all of the crushed Sichuan peppercorns and a generous sprinkling of salt and black pepper. Set aside.
Meanwhile, bring the beef stock to the boil. Add the ginger, chilli bean sauce, mushrooms and the rest of the garlic to the stock and continue to boil for 10 minutes. While this happens, heat up a grill or fry pan and cook the steak to the level of preferred doneness. Rest the steak.
Add the sesame oil, soy sauce, vinegar and chilli oil to the beef stock and boil for a few more minutes. Turn off the heat and remove the ginger. Add the spring onion to the soup.
Divide the noodles and bak choy across 4 bowls. Ladle over the hot soup to heat through.
Slice the steak across the grain and divide between the 4 bowls. Serve immediately.