METHOD
- Pre-blanch the beef cubes with star anise and cinnamon stick in boiling water and set aside to cool down.
- Heat a little oil and stir-fry the Szechuan ingredients over low heat till the paste become fragrant.
- Add in the beef cubes to the Szechuan ready cooked paste and add beef stock to simmer for about 2 hours. Season to taste.
- Blanch the noodles over boiling water, drain dry and put into a bowl.
- Serve hot braise Szechuan beef stew on top of noodles in a bowl and garnish before serving.


