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Sichuan Beef Noodle Soup

Beef Noodle Soup

Our signature beef noodle soup with Sichuan peppercorns

Shopping list at a glance: garlic, flank steak, rice vinegar, beef broth, Chinese noodles, Napa cabbage, scallions, chili sauce

From your pantry at a glance: sesame oil, soy sauce


Chinese Beef Noodle Soup
Prep Time: 10m, Cook Time: LOW for 7-8 hours, HIGH for 3-3 1/2 hours, Servings 4-6
  1. 2 tbsp toasted sesame oil
  2. 2 tsp / 4 cloves garlic, chopped
  3. 1 1/2 lb flank steak, sliced 1/4 inch pieces
  4. 1/4 cup soy sauce
  5. 2 tbsp rice vinegar
  6. 4 cups beef broth plus 1 1/4 cups water
  7. 1 Sichuan blend
  8. 4 oz / 1 sheet thin rice noodles or egg noodles
  9. 2 cups Napa cabbage, shredded
  10. scallions
  11. chili sauce
  1. combine the sesame oil, garlic, flank steak, soy sauce, rice vinegar, beef broth & water in the slow cooker
  2. tuck spice bag into the steak mixture and leave to steep
  3. cover and cook on LOW: 6-7 hours or HIGH: 3 1/2 hours
  4. at the end of the cook time, discard the spice bag
  5. add the noodles & cabbage to the slow cooker
  6. stir and replace the lid for 8 minutes until the noodles are cooked
  7. top with sliced scallions and chili sauce
  1. pair with a Vienna style lager, a ginger Kombucha or green tea
the zen of slow cooking http://www.blog.thezenofslowcooking.com/

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