Szechuan Noodles with Minced Beef
Dive into the bold and vibrant flavors of Szechuan Noodles with Minced Beef, a quick and satisfying dish that brings the heat of Sichuan cuisine straight to your table. This recipe highlights tender ground beef infused with the complex spice of toasted Szechuan peppercorns, layered with the umami-rich combination of soy sauce, hoisin, and a kick of red chili flakes or Szechuan chili paste. Served over perfectly cooked wheat noodles, this dish achieves the ideal balance of spicy, savory, and slightly sweet notes. The fragrant garlic and ginger base elevates the robust sauce, while garnishes like green onions and sesame seeds add freshness and texture. Perfect for a 30-minute dinner, this recipe is a must-try for anyone craving authentic Chinese flavors at home.
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Recipe Information
Ingredients
- 400 grams Ground beef
- 300 grams Dried wheat noodles
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Red chili flakes or Szechuan chili paste
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Hoisin sauce
- 150 milliliters Chicken or beef stock
- 1 teaspoon Sugar
- 2 Green onions (sliced), for garnish
- 1 teaspoon Sesame seeds, for garnish
Instructions
Cook the dried noodles according to the package instructions until al dente, drain, and set aside.
Toast the Szechuan peppercorns in a dry skillet over medium heat for about 1-2 minutes until fragrant. Grind them into a fine powder using a mortar and pestle or spice grinder and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the hot oil and sauté until fragrant, about 30 seconds.
Stir in the red chili flakes or Szechuan chili paste and cook for another 30 seconds.
Add the ground beef to the skillet and cook, breaking it up with a spatula, until browned and cooked through, about 5 minutes.
In a small bowl, combine the soy sauce, dark soy sauce, rice vinegar, hoisin sauce, and sugar. Stir to mix well.
Pour the sauce mixture into the skillet with the beef, and then add the chicken or beef stock. Stir well to coat the beef and allow the sauce to simmer for 3-4 minutes to thicken slightly.
Add the cooked noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce.
Sprinkle the toasted and ground Szechuan peppercorns over the noodles and mix well.
Garnish with sliced green onions and sesame seeds before serving hot.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
