Sichuan Style Beef Noodles
What you’ll need
Ingredients
- 1½ lb. noodles
- 1 lb. beef shank
- 6 baby bok choy, cooked
- 12 oz. carrots, thinly sliced and cooked
- 3 ginger slices
- 2 star anise pods
- 2 cinnamon sticks
- Green onion as desired
Seasoning
- 3 cups Lee Kum Kee Seasoning Soy Sauce
- 6 tsp. Lee Kum Kee Concentrated Chicken Bouillon
- 6 Tbsp. Lee Kum Kee Sichuan Hot & Spicy Soup Base for Hot Pot
- 6 Tbsp. Lee Kum Kee Chili Oil
- 2 tsp. ee Kum Kee Premium Dark Soy Sauce
- 1 1/2 gal. water
- Salt as desired
Made with
Lee Kum Kee products
How to make it
Pour water into pot. Add beef shank, Lee Kum Kee Seasoning Soy Sauce, Premium Dark Soy Sauce, green onion, ginger, cinnamon, and anise. Bring to a boil over high heat, then lower to low heat and continue to cook for 2 hours. Add salt after 1 1/2 hour. Remove beef and slice.
Cook noodles, reserving some cooking water, and rinse with cold water. Drain and set aside.
In another pot, mix 1 cup beef broth with 1 cup water from noodles. Add Lee Kum Kee Sichuan Hot & Spicy Soup Base for Hot Pot, Chili Oil, and Concentrated Chicken Bouillon. Mix well and pour soup over noodles. Place sliced beef and vegetables on top. Ready to serve.
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