Sichuan Beef Noodles
Stir-fried beef served over noodles in a spiced, savory sauce featuring sichuan chili oil and soy-based seasonings. The dish combines tender meat, chewy noodles, and a glossy sauce in a quick stovetop preparation.
Ingredients
Method
Slice beef against the grain into thin strips. Mince garlic and ginger root, and slice green onion, separating white and light green parts from dark green tops.
In a small bowl, mix soy sauce, sichuan chili oil, rice vinegar, sugar, and broth; set aside.
Bring a large pot of water to boil. Cook noodles according to package directions, drain, and set aside.
Heat sesame oil in a large wok or skillet over high heat. Working in batches, sear beef strips until browned (2–3 minutes per side), then transfer to a plate.
In the same wok, add the white and light green parts of green onion, garlic, and ginger; cook for 30 seconds until fragrant.
Pour the sauce mixture into the wok and bring to a simmer for 1–2 minutes until thickened slightly. Return beef to the wok and toss to coat.
Divide cooked noodles among bowls. Top with beef and sauce. Garnish with dark green onion tops, sesame seeds, and cucumber slices if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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