Recipe
Taiwanese beef- noodle soup
medium
APPROX. 45 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
2360 kJ / 563 kcal (Per person)
Ingredients
- Carbohydrates46 g
- Sugar18 g
- Fat20 g
- Protein44 g
Allergens
- alcohol
- gluten
- pulse
- soy
Note
Szechuan pepper is also called Japanese pepper or aniseed pepper. It grows on the prickly ash tree and belongs to the rue family.
Ingredients
- »600 g beef shoulder Get the butcher to cut up into finger-width cubes
- »2 tbsp sunflower oil
- »1 1/2 tbsp ginger Scrape off the peel and then grate finely
- »4 garlic cloves Crush or chop
- »4 spring onions halve the bulb and cut into strips, cut the green parts into fine rolls. Keep some back to be used as garnish.
- »2 tbsp Chili bean sauce
- »1 1/2 tbsp tomato purée
- »1 1/2 tbsp Szechuan pepper Dry roast lightly, then grate finely or have ready to hand in a spice mill
- »1/2 tsp five-spice powder
- »2 tbsp soft brown sugar
- »1 dl dry sherry
- »1 l water
- »2 dl soya sauce
- »2 pak choi cut in half lengthways, wash and cut into strips
- »150 g dried Chinese wheat noodles
- » Freshly ground sea salt and white pepper
Preparations
1. Cook the noodles in salted water until just soft, then quench with cold water and allow to drain.
Instructions
1. Heat the sunflower oil, lightly cook the ginger, garlic and spring onions.
2. Then add the bean sauce, tomato purée, Szechuan pepper, five spice powder and sugar, cook together for 1 minute, then douse with the sherry and allow to reduce until it has almost completely reduced.
3. Add the water, soy sauce and cubed beef, and bring to the boil whilst stirring.
4. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
5. Open the lid, add the pak choi and allow to simmer lightly for 3 minutes.
Serving
Add lime juice and season to taste with salt, pepper and soy sauce.
Divide the noodles between the pre-warmed soup bowls and pour over the hot soup. Sprinkle with the remaining spring onions.
Origin
Christopher Kimball
medium
APPROX. 45 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
2360 kJ / 563 kcal (Per person)
Ingredients
- Carbohydrates46 g
- Sugar18 g
- Fat20 g
- Protein44 g
Allergens
- alcohol
- gluten
- pulse
- soy
Note
Szechuan pepper is also called Japanese pepper or aniseed pepper. It grows on the prickly ash tree and belongs to the rue family.
Cooking Equipment
- » Soup plates
- » Frying pan coated
Ingredients
- »600 g beef shoulder Get the butcher to cut up into finger-width cubes
- »2 tbsp sunflower oil
- »1 1/2 tbsp ginger Scrape off the peel and then grate finely
- »4 garlic cloves Crush or chop
- »4 spring onions halve the bulb and cut into strips, cut the green parts into fine rolls. Keep some back to be used as garnish.
- »2 tbsp Chili bean sauce
- »1 1/2 tbsp tomato purée
- »1 1/2 tbsp Szechuan pepper Dry roast lightly, then grate finely or have ready to hand in a spice mill
- »1/2 tsp five-spice powder
- »2 tbsp soft brown sugar
- »1 dl dry sherry
- »1 l water
- »2 dl soya sauce
- »2 pak choi cut in half lengthways, wash and cut into strips
- »150 g dried Chinese wheat noodles
- » Freshly ground sea salt and white pepper
Preparations
1. Cook the noodles in salted water until just soft, then quench with cold water and allow to drain.
Instructions
1. Heat the sunflower oil, lightly cook the ginger, garlic and spring onions.
2. Then add the bean sauce, tomato purée, Szechuan pepper, five spice powder and sugar, cook together for 1 minute, then douse with the sherry and allow to reduce until it has almost completely reduced.
3. Add the water, soy sauce and cubed beef, and bring to the boil whilst stirring.
4. Close the lid and cook under pressure on setting 2 for 15 minutes.
5. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
6. Then release steam normally in release steam mode. Press lightly on the pressure indicator stem until no more steam escapes.
7. Open the lid, add the pak choi and allow to simmer lightly for 3 minutes.
Serving
Add lime juice and season to taste with salt, pepper and soy sauce.
Divide the noodles between the pre-warmed soup bowls and pour over the hot soup. Sprinkle with the remaining spring onions.
Origin
Christopher Kimball
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