How to make it

  • Heat 1 tbsp. of the oil in a large soup pot or Dutch oven over medium-high heat.
  • Once hot, add as much of the beef as will fit on the bottom on the pan without too much crowding. (You will need to work in batches)
  • Cook, flipping with tongs, until both sides are gently browned, 5-6 min. total.
  • Repeat with the remaining beef, adding more oil as needed.
  • Transfer the meat to a dish and set aside.
  • Heat another tbsp. of the oil in the same pot until just hot.
  • Add the ginger, garlic, green onions, chilies, and tomato.
  • Cook, stirring occasionally, until very fragrant and the vegetables are softened, 3-4 min.
  • Stir in the sugar and cook until dissolved and the mixture is bubbling.
  • Return the beef to the pan and sit in the chili bean sauce.
  • Stir in the rice wine and bring to a boil, scraping the bottom of the pot to release any browned bits.
  • Let boil for a minute, then add the soy sauce, the water, peppercorns, five-spice powder, and star anise.
  • Bring just to a boil and then reduce to a low simmer.
  • Cover and cook at a low simmer for at least 2 hours.
  • Add the noodle nests and cook until done.
  • Ladle the soup into each bowl with chunks of beef and noodles.
  • Top with green onion.
  • Serve.

Reviews & Comments 3

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  • kimmer 11 months ago
    Looks Delightful!
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  • cjbarash 11 months ago
    I'll bet this soup is delicious. Will definitely try it.
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  • LindaLMT 11 months ago
    Looks so good!
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