There are certain days that I’ll be craving for certain food, usually starchy and spicy (sometimes soupy). So, I came up with this spicy beef stew with rice noodles to fix the crave.
We’ve had a dish similar to this at one of the Chinese restaurants in town and we always love it. But my husband said this tasted better! wow! I was impressed! haha!
The beef stew is slowly cooked in flavorful spices and chili broth and when you ladle this over the noodles, man!!!! I’m at could 9 !
This is definitely something I’ll fix again in winter time, when the day is snowy and cold ! There’s always something comforting about stew. The warmth, and also in this case, all the slurping action while eating the noodles, makes you so grateful of life itself and life can’t get better than this!
- 1 lb beef for stew (cut into bite-size cubes)
- 4 cups or more of beef stock
- 2 Tbsp red chili paste with garlic (available at Asian grocery)
- A few slices of fresh ginger, unpeeled
- 1 piece of cinnamon stick
- 1 bay leaf
- 1 star anise
- 1 tsp all-spice powder
- 2 Tbsp canola oil
- 2 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- Dash of salt
- 10 oz dried flat rice noodles
- 1 stalk of spring onions (finely chopped)
- Small bunch of cilantro for garnish
- Bring a large pot of water to a boil. Blanch the beef for about 1 minute. Discard the water and rinse the pot clean. Set the beef aside
- Preheat the pot again and add 2 Tbsp of canola oil and heat it up. Add in chili paste and ginger and stir-fry until fragrant, about 1 minute. Add in the cinnamon stick, bay leaf, star anise, all-spice powder and stir-fry for another 1 minute. Add in the beef, beef stock (make sure it covers the beef), salt and soy sauce. Bring to a boil and then lower the heat and let it simmer away for about 2 hours or so or until the beef is really tender. Have a taste and add more soy sauce if needed. It should be spicy and savory
- When ready to serve. Cook the noodles in a boiling water until they are cooked through. Portion into individual serving bowl. Ladle the beef stew over. Garnish with coriander leaves and spring onion