1 pound Braising Beef 8 cups Water 1 1/2 tablespoons Hot chili powder 2 tablespoons Sesame oil 12 whole Green onions 2 cloves crushed Garlic 1 tablespoon toasted, ground White sesame seeds 1 teaspoon Sugar 1/2 teaspoon White pepper 1 1/2 tablespoons Soy sauce
Level of Difficulty:
2 Hours 30 Minutes
Contributors Note: This chili soup is exceptionally hot. The time to serve it is in the hottest months, when the perspiration it induces has a cooling effect on the diner. It is equally effective ammunition against winter cold.
Cut the beef into cubes and place in a saucepan with the water. Bring to a boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the meat is falling apart.
Mix the chili powder with the sesame oil. Trim and shred the green onions.
Heat the chili powder and sesame oil in a pan. Add the green onions and garlic and fry for 2 minutes. Add the sesame seeds, sugar, pepper and soy sauce and fry for an additional 2 to 3 minutes over medium heat.
Lift out the meat out of the saucepan, reserving the broth. Drain the meat well and toss in the chili mixture frying pan for a few minutes.
Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored.