Spicy Beef Noodle Soup Recipe

I absolutely love this recipe because it captures the perfect harmony of warm, aromatic spices and savory flavors that instantly transport me to my happy place. Plus, there’s something incredibly satisfying about building each bowl with all the fresh garnishes and a squeeze of lime—it feels like crafting a delicious masterpiece every time!

A bowl of homemade Spicy Beef Noodle Soup is unbeatable when it comes to warming not just the appetite but also the heart. The thinly sliced beef chuck that I use couldn’t be more tender, and what it’s got going for it in that department is nothing compared to the many layers of flavor I achieve through the use of good old garlic and ginger, plus a few glugs of chili paste.

Star anise and cinnamon infuse the beef broth in the most beautiful way, creating a base that is both nourishing and satisfying to the soul. And cilantro, green onions, and lime juice finish it perfectly.

Ingredients

Beef Chuck or Brisket:
Protein is abundant and aids in constructing muscles.

Ginger:
Helps with digestion and has properties that reduce inflammation.

Soy Sauce:
Contributes sodium.

Chili Paste:
Delivers warmth, supercharges metabolism.

Rice or Egg Noodles:
Carbohydrate sources provide energy.

Beef Broth:
Flavor depth; collagen for joint health.

Garlic:
Enhances immunity and heart health benefits.

Ingredient Quantities

• 1 pound beef chuck or brisket, thinly sliced
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon chili paste or sauce
• 6 cups beef broth
• 1 tablespoon dark soy sauce
• 1 cinnamon stick
• 2 star anise
• 8 ounces rice noodles or egg noodles
• 1 cup bean sprouts
• 2 green onions, chopped
• Fresh cilantro leaves, for garnish
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. In a large pot, heat the vegetable oil over a medium-high flame. When the oil is shimmering, add the sliced beef in an even layer. Sauté until it is browned on all sides. With a slotted spoon, remove the beef from the pot and set it aside.

2. In the identical saucepan, combine the onion, garlic, and ginger. Sauté until the onion achieves translucency and gives off a lovely fragrance.

3. Add the soy sauce, fish sauce, and chili paste. For another minute, stir and cook to let the flavors combine.

4. Add the beef broth, then stir in the dark soy sauce, the cinnamon stick, and the star anise. Heat the concoction to a gentle boil.

5. Put the beef back in the pot. Turn the heat down to medium-low and let it cook for about 30 minutes. You want it to simmer, not boil, and this is the first step in what you could call flavor melding.

6. As the soup simmers, prepare the rice noodles or egg noodles by boiling them according to the directions on the package. Drain the noodles and set them aside.

7. When the soup has finished simmering, take out the cinnamon stick and star anise.

8. Add salt and pepper to the soup until it reaches the desired taste.

9. To serve, separate the cooked noodles between the bowls. Pour the hot soup over the divided noodles.

10. Garnish with bean sprouts, green onions, and fresh cilantro. Serve with lime wedges on the side.

Equipment Needed

1. Large pot
2. Slotted spoon
3. Wooden spoon or spatula
4. Cutting board
5. Sharp knife
6. Grater
7. Measuring spoons
8. Measuring cups
9. Medium saucepan (for boiling noodles)
10. Colander or strainer (for draining noodles)
11. Ladle (for serving soup)
12. Bowls (for serving)

FAQ

• Q: Can I use a different type of beef than chuck or brisket?Q: Can you use cuts other than skirt or hanger, like sirloin or flank, for fajitas?
• Q: How can I make the soup more or less spicy?If you wish, you can alter the amount of chili paste or sauce to make it more palatable to your taste. The paste and sauce, though, are what make this dish sing. You can also add or subtract ginger to suit your fancy.
• Q: Are there any substitutions for fish sauce?A: You can use more soy sauce if you don’t have fish sauce, but this will slightly change the flavor profile.
• Q: Can I prepare this recipe ahead of time?A: The broth can be made ahead of time and chilled for up to 2 days. When ready to serve, simmer the broth, add the noodles, and pile on the toppings.
• Q: What can I use instead of star anise?If star anise is unavailable, try a small piece of fennel seed as a stand-in for its almost identical flavor.
• Q: Are rice noodles or egg noodles better for this soup?Rice noodles and egg noodles both work well, but rice noodles offer a more traditional texture while egg noodles provide a heartier bite.

• Q: Can I make this soup vegetarian?Q: How can I make this recipe vegetarian?

Substitutions and Variations

Use thinly sliced flank steak or sirloin instead of beef chuck or brisket.
Should you lack vegetable oil, you can use canola oil or peanut oil instead.
You can replace fish sauce with soy sauce and a pinch of salt.
Sriracha or crushed red pepper flakes to taste can be used in place of chili paste or sauce.
For rice noodles, you can substitute udon noodles or any other pasta that you prefer.

Pro Tips

1. Marinate the Beef Prior to cooking, marinate the beef slices in a mixture of soy sauce, minced garlic, and a pinch of sugar for at least 30 minutes. This adds extra flavor and tenderizes the meat.

2. Roast the Spices Before adding the cinnamon stick and star anise to the soup, lightly toast them in a dry pan over medium heat for a couple of minutes. This enhances their aromatic properties and deepens the flavor of the broth.

3. Skim the Broth As the soup simmers, periodically skim off any foam or impurities that rise to the surface. This will help keep the broth clear and enhance its overall presentation and taste.

4. Use Fresh Lime Just before serving, squeeze a bit of fresh lime juice into each bowl of soup. The acidity brightens the flavors and provides a refreshing contrast to the rich broth.

5. Customize the Heat If you prefer a spicier dish, consider adding thinly sliced fresh chili peppers or a dash of sriracha to the garnish. This allows each diner to adjust the level of heat to their preference.