Sichuan-Style Braised Beef Noodles with Chili Oil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Spicy and aromatic braised beef served over tender noodles with a fiery Sichuan chili oil sauce inspired by Columbus’s celebrated Sichuan cuisine. This chinese-inspired noodles ready in about 150 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 130 min Serves 4 Chinese cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 1 tbsp sliced ginger, 4 minced garlic cloves, 1 tsp Sichuan peppercorns, and 5 whole dried red chilies, sautéing for 2 minutes until fragrant.
  2. Step 2: Add 1.5 lbs beef chuck cubes and sear until browned on all sides, about 5 minutes.
  3. Step 3: Stir in 2 tbsp doubanjiang, then pour in 1/4 cup soy sauce, 1/4 cup Shaoxing wine, 4 cups beef broth, and 1 tbsp brown sugar. Bring to a simmer, cover, and reduce heat to low. Braise for 2 hours until beef is tender.
  4. Step 4: Meanwhile, cook 12 oz fresh wheat noodles in boiling salted water for 3-4 minutes until al dente. Drain and set aside.
  5. Step 5: Once beef is tender, remove lid and increase heat to medium to reduce sauce slightly, about 10 minutes.
  6. Step 6: Toss noodles with 3 tbsp chili oil and divide into serving bowls. Top each bowl with braised beef and sauce, then garnish with 1/4 cup sliced fresh scallions and 2 tbsp chopped fresh cilantro.

Frequently asked questions

How long does Sichuan-Style Braised Beef Noodles with Chili Oil take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sichuan-Style Braised Beef Noodles with Chili Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Sichuan-Style Braised Beef Noodles with Chili Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sichuan-Style Braised Beef Noodles with Chili Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sichuan-Style Braised Beef Noodles with Chili Oil?

Chinese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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