Hot & Sour Chinese Beef Noodle Soup
Hot & Sour Chinese Beef Noodle Soup
Ingredients
For the Beef Marinade
- 1 pound ground beef
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
For the Sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
For the Soup Base
- 2 tablespoons oil, for cooking
- 4 cloves garlic, finely minced
- 1 tablespoon ginger, finely minced
- 1 teaspoon chili flakes, or to taste
- 1/2 teaspoon Chinese five-spice powder, or to taste
- 1/2 teaspoon Sichuan peppercorns, or to taste
- 6 cups water, for broth base
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
For the Noodles & Toppings
- 12 ounces noodles, fresh or dried, suitable for soup
- 8 leaves bok choy, roughly chopped
- 1/4 cup green onions, chopped, for garnish
- 1 tablespoon chili oil, for garnish, or as needed
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Place the ground beef in a medium bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar to the beef.
⏱️ 2 min
- 2
In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this cornstarch slurry to the beef mixture.
⏱️ 1 min
- 3
Mix all ingredients thoroughly with your hands until well combined and the beef is evenly coated. Set aside to marinate while preparing other components.
⏱️ 2 min
- 4
In another bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of dark soy sauce, and 1 tablespoon of oyster sauce. Add 1 teaspoon of sugar.
⏱️ 2 min
- 5
In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this slurry to the sauce mixture.
⏱️ 1 min
- 6
Stir the sauce ingredients together until well combined and smooth. Set aside.
⏱️ 1 min
- 7
Heat a wok or large pan over high heat. Add 1 tablespoon of oil. Once the oil is shimmering, add the marinated ground beef.
⏱️ 1 min
- 8
Break up the beef with a spoon or spatula and stir-fry until it is browned and cooked through, about 5-7 minutes. Remove the cooked beef from the pan and set aside.
⏱️ 7 min
- 9
Using the same pan (without cleaning), add another 1 tablespoon of oil if needed. Add the minced garlic, minced ginger, chili flakes, Chinese five-spice powder, and Sichuan peppercorns to the pan. Sauté until fragrant, about 1 minute.
⏱️ 2 min
- 10
Pour in 6 cups of water. Bring the mixture to a rolling boil.
⏱️ 5 min
- 11
Once boiling, slowly pour in the prepared sauce mixture, stirring constantly, until the soup thickens to your desired consistency. This should take about 1-2 minutes.
⏱️ 2 min
- 12
Season the soup with salt and white pepper to taste. Keep warm over low heat.
⏱️ 1 min
- 13
In a separate large pot, bring water to a boil for the noodles. Add the noodles and cook according to package directions until al dente.
⏱️ 5 min
- 14
During the last minute of noodle cooking, add the chopped bok choy to the noodle water to blanch until tender-crisp.
⏱️ 1 min
- 15
Drain the noodles and bok choy thoroughly.
⏱️ 1 min
- 16
Divide the cooked noodles and bok choy among four serving bowls. Ladle the hot beef soup base over the noodles and vegetables.
⏱️ 2 min
- 17
Top each bowl with a portion of the previously cooked ground beef. Garnish with chopped green onions, a drizzle of chili oil, and a sprinkle of sesame seeds.
⏱️ 2 min
- 18
Serve immediately and enjoy your Hot & Sour Chinese Beef Noodle Soup!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot & Sour Chinese Beef Noodle Soup
For the Beef Marinade
- 1 pound ground beef
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
For the Sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
For the Soup Base
- 2 tablespoons oil, for cooking
- 4 cloves garlic, finely minced
- 1 tablespoon ginger, finely minced
- 1 teaspoon chili flakes, or to taste
- 1/2 teaspoon Chinese five-spice powder, or to taste
- 1/2 teaspoon Sichuan peppercorns, or to taste
- 6 cups water, for broth base
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
For the Noodles & Toppings
- 12 ounces noodles, fresh or dried, suitable for soup
- 8 leaves bok choy, roughly chopped
- 1/4 cup green onions, chopped, for garnish
- 1 tablespoon chili oil, for garnish, or as needed
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Place the ground beef in a medium bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar to the beef.
⏱️ 2 min - 2
In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this cornstarch slurry to the beef mixture.
⏱️ 1 min - 3
Mix all ingredients thoroughly with your hands until well combined and the beef is evenly coated. Set aside to marinate while preparing other components.
⏱️ 2 min - 4
In another bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of dark soy sauce, and 1 tablespoon of oyster sauce. Add 1 teaspoon of sugar.
⏱️ 2 min - 5
In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this slurry to the sauce mixture.
⏱️ 1 min - 6
Stir the sauce ingredients together until well combined and smooth. Set aside.
⏱️ 1 min - 7
Heat a wok or large pan over high heat. Add 1 tablespoon of oil. Once the oil is shimmering, add the marinated ground beef.
⏱️ 1 min - 8
Break up the beef with a spoon or spatula and stir-fry until it is browned and cooked through, about 5-7 minutes. Remove the cooked beef from the pan and set aside.
⏱️ 7 min - 9
Using the same pan (without cleaning), add another 1 tablespoon of oil if needed. Add the minced garlic, minced ginger, chili flakes, Chinese five-spice powder, and Sichuan peppercorns to the pan. Sauté until fragrant, about 1 minute.
⏱️ 2 min - 10
Pour in 6 cups of water. Bring the mixture to a rolling boil.
⏱️ 5 min - 11
Once boiling, slowly pour in the prepared sauce mixture, stirring constantly, until the soup thickens to your desired consistency. This should take about 1-2 minutes.
⏱️ 2 min - 12
Season the soup with salt and white pepper to taste. Keep warm over low heat.
⏱️ 1 min - 13
In a separate large pot, bring water to a boil for the noodles. Add the noodles and cook according to package directions until al dente.
⏱️ 5 min - 14
During the last minute of noodle cooking, add the chopped bok choy to the noodle water to blanch until tender-crisp.
⏱️ 1 min - 15
Drain the noodles and bok choy thoroughly.
⏱️ 1 min - 16
Divide the cooked noodles and bok choy among four serving bowls. Ladle the hot beef soup base over the noodles and vegetables.
⏱️ 2 min - 17
Top each bowl with a portion of the previously cooked ground beef. Garnish with chopped green onions, a drizzle of chili oil, and a sprinkle of sesame seeds.
⏱️ 2 min - 18
Serve immediately and enjoy your Hot & Sour Chinese Beef Noodle Soup!
⏱️ 1 min