Name: Sichuan-Labneh Hot Ground Beef Soup with Charred Tomato-Tamarind Broth & Sesame Za’atar Crunch
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion - Chinese-Levantine-Indian
Ingredients: 450 g Ground beef (80–85% lean); 2 tbsp Neutral oil; 15 g Fresh ginger, grated; 4 cloves Garlic, minced; 4 each Scallions, whites and greens separated, sliced; 2 tsp Sichuan peppercorns, toasted and ground; 1.5 tsp Gochugaru (Korean chili flakes) or mild chili flakes; 2 tbsp Doubanjiang (spicy fermented broad bean paste); 2 tbsp Tomato paste; 2 tbsp Shaoxing wine (or dry sherry); 1200 ml Chicken stock (or beef stock); 400 g Ripe tomatoes, halved; 1.5 tbsp Tamarind concentrate; 1.5 tbsp Soy sauce; 1 tbsp Black vinegar (Chinkiang); 2 tsp Dark brown sugar or date syrup; 1 tbsp Fresh lemon juice; 120 g Baby spinach (or napa cabbage, shredded); 20 g Fresh cilantro, chopped; 10 g Fresh mint, torn (optional but great); 240 g Dried wheat noodles or ramen noodles; 200 g Labneh (or thick Greek yogurt); 1 tbsp Tahini; 1 tsp Fine salt; 3 tbsp Sesame seeds; 2 tsp Za’atar; 0.5 cup Panko breadcrumbs; 2 tbsp Butter (or olive oil); 1 tsp Toasted sesame oil

Chop-Chop

Sichuan-Labneh Hot Ground Beef Soup with Charred Tomato-Tamarind Broth & Sesame Za’atar Crunch | Chop-Chop

Ingredients

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Ingredients

Preparation

Method

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