Sichuan Beef Noodle Soup

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Sichuan Beef Noodle Soup
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:10
1 Rating
5

An aromatic noodle soup with slices of beef.

Ingredients

  • 2 tsp toasted sesame oil
  • 2 tsp (4 cloves) garlic, chopped
  • 1-½ lbs flank steak, 1/4 inch slices
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 4 cups beef broth plus 1-1/4 cups water
  • Sichuan blend
  • 4 oz wheat or egg noodles
  • 2 cups Napa cabbage, shredded
  • To serve: scallions, chili sauce

Instructions

  1. Slow Cook: 1) Combine sesame oil, garlic, steak, soy sauce, rice vinegar, broth & water in the cooker. 2) Add unopened Sichuan spice bag into the cooker and leave to steep. 3) Stir, cover and cook on LOW: 6 hours or HIGH: 2 ½ hours. 4) Remove lid, discard spice bag. 5) Add the noodles and cabbage to the cooker; stir and replace the lid for 8 minutes until the noodles are cooked. 6) Top with sliced scallions & chili sauce.
  2. Pressure Cook: 1) Combine sesame oil, garlic, steak, soy sauce, rice vinegar, broth & water in the cooker. 2) Add unopened Sichuan spice bag into the cooker and leave to steep. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release. 5) Remove lid, discard spice bag. 6) Add the noodles and cabbage to the cooker; stir and replace the lid for 8 minutes until the noodles are cooked. 7) Top with sliced scallions & chili sauce.

Tips

Pair with a fruity red wine or green tea.