Noodle soup with beef is warming and good on cold autumn and winter evenings. Red chili sauce is available in several varieties in Asian stores. I've used high back, but if you want to cook this dish in record time, you can use beef, which doesn't have to boil for hours.
1 kg high back of beef in strips (possibly beef meat)
1 onion, finely chopped
6 cloves garlic, finely chopped
2 ss red chilisaus eller chinese red oil (f.eks. Sichuan Doubanjiang Chili Sauce)
1 tablespoon coriander seeds
1 star anise
2 bay leaves
2 tbsp soy sauce
1 tbsp sesame oil
1.5 liters of beef stock, possibly fund and water or dice and water
Rapeseed oil
Salt and pepper
1 yellow pepper
Accessories:
4 spring onions
Noodles for 4 pers.
Brown a little and a little of the meat well on all sides in the oil in a saucepan and place it on a plate. Add a little more oil and fry the onion golden. Add chili, garlic and spices and saute for a couple more minutes.
Put the meat back in the pot and pour over stock, soy sauce and sesame oil. Simmer in mine. 3 hours, check that the meat is tender and if it is not, cook some more. Add shredded peppers and serve with noodles cooked as instructed on the package and shredded spring onions.
Spread noodles in each dish, pour soup and sprinkle with a little spring onion.
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