Udon noodles with stewed beef and sichuan chilli oil

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Stewed beef with Sichuan chilli oil and undon noodles


500g stewing beef with bone

1 onion finely chopped

1 small carrot diced small

10 curry leafs

1 knob ginger chopped

2 cloves garlic minced

2 skinned tomatoes chopped



Firstly brown the meat in a pot. Add to that all remaining ingredients accept for the tomatoes. Continue frying on medium heat so that everything is softened and received a little bit of colour. At this point add the chopped tomatoes and enough water to cover. Continue to cook on low heat under a lid until the meat has softened. Take out the meat from the pot. Turn the heat right up and and remove the lid to reduce the sauce. Start picking apart the meat once it is cool enough to handle. You want to shred it into quite small bits. When you are happy with your meat you can just stick it back in the sauce and continue the reduction until you have a thick sauce.


Serve on top of undon noodles and garnish with plenty of chilli oil and fresh coriander


Sichuan chilli oil


1 dl veg oil

1 dl olive oil

6 dried crushed chillies

1 handful of Sichuan peppers

2 garlic cloves

5 curry leafs

1 tbsp paprika powder

1 tbsp black paprika


Heat everything on the lowest flame taking care not to burn the spices. Continue to cook for a few minutes and then take it off the heat. Leave to infuse over night.

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