Spicy Beef Noodle Soup

Ingredients

• 8 oz (225 g) top sirloin, flank steak, or other tender beef cut, thinly sliced against the grain
• 1 tbsp soy sauce (for the beef)
• 1 tsp cornstarch
• 1/2 tsp ground black pepper
• 4 cups (960 ml) beef broth or unsalted water
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2-3 tbsp chili oil with chili crisp (add more for extra spice)
• 2 tbsp soy sauce (for the broth)
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• Salt, to taste
• 2 servings of fresh or dried ramen-style egg noodles
• 2 large eggs
• 1 bunch of green onions (scallions), thinly sliced
• Optional: Toasted sesame seeds, extra chili oil for drizzling

Recommended Tools

• Medium bowl
• Small pot
• Large pot or Dutch oven
• Separate pot for noodles
• Deep soup bowls

Instructions

1. Prepare the Beef: In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, cornstarch, and black pepper. Mix well to coat the beef evenly and let it marinate for at least 10 minutes while you prepare other ingredients.
2. Cook the Eggs: Bring a small pot of water to a gentle boil. Carefully lower the two eggs into the water and cook for 6 minutes for a jammy, soft-boiled yolk. Immediately transfer the eggs to a bowl of ice water to stop the cooking. Once cool, carefully peel them and cut them in half lengthwise. Set aside.
3. Prepare the Broth Base: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
4. Create the Spicy Broth: Stir in the chili oil with chili crisp, 2 tablespoons of soy sauce, and brown sugar. Cook for another 30 seconds, then pour in the beef broth. Bring the mixture to a simmer, then reduce the heat to low to keep it warm. Season with salt to your taste.
5. Cook the Noodles: While the broth is simmering, cook your chosen noodles in a separate pot of boiling water according to the package instructions until they are cooked through but still firm to the bite. Drain well.
6. Quickly Cook the Beef: Just before serving, increase the heat under the broth to medium-high to bring it to a rolling simmer. Add the marinated beef to the hot broth and cook for 1-2 minutes, or until the beef is just cooked through and tender. Be careful not to overcook it. Stir in the toasted sesame oil at the very end.
7. Assemble the Soup: Divide the cooked and drained noodles between two deep soup bowls. Generously ladle the spicy broth and cooked beef over the noodles.
8. Add Toppings and Serve: Place a soft-boiled egg half on top of each bowl. Garnish generously with the sliced green onions. Sprinkle with toasted sesame seeds and drizzle with extra chili oil if desired. Serve immediately.