Ingredients
- 1.5 kg beef shank or chuck steak or brisket
- 4 fresh tomatoes, diced in large pieces
- 6 garlic gloves, smashed
- 4 slices of ginger
- 1 onion, cut into thick slices
- 1 tablespoon tomato paste
- 1 tablespoon bean paste
- 1 tablespoon Chiu Chow chilli oil (scoop more flakes than oil)
- 1 tablespoon sugar
- 1/2 cup soy sauce
- 1/2 cup shaoxing wine
- 1 tablespoon chicken stock powder (Knorr or Lee Kum Kee)
- 4 star anise
- 1 cinnamon stick
- 3 bay leaves
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 2 tablespoon sichuan peppercorns
- 1 teaspoon black peppercorns
- coriander leaves - for garnish
- sliced scallions
- dried wheat noodles
- water
Method
- Place all the dried herbs into a cheesecloth or dashi stock bag.
- Cut the beef into roughly 5cm cubes, trimming off any fat in the process.
- Bring a big pot of water to boil and place the beef cubes in to boil out the impurities. When the water turns cloudy and scum rises to the surface, then it is ready to drain. Rinse with cold water to further remove the scum. This step is important for creating a clear soup.
- Place the ginger, garlic, sliced onion, diced tomatoes and beef into a slow cooker.
- A the tomato paste, soy sauce, bean paste, chilli oil and flakes, sugar, shaoxing wine, stock power and packaged spices to the slow cooker.
- Fill the slow cooker with enough water to cover the ingredients and mix gently until the colour of the water is even.
- Cook on high for 3 to 4 hours
- When the slow cooking is done, cook the dried wheat noodles according to the packet instructions
- Drain and place noodles into a bowl. Ladle soup, beef and vegetables on top. Top with coriander and sliced onion. Add more Chiu Chow chilli oil as desired.
Product used in recipe
- Lee Kum Kee - Chiu Chow Chilli Oil
