Sichuan Beef Noodle Soup With Pickled Mustard Greens
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2270 g
Beef (boneless shank)1 cup
Vegetable Oil3 large
Garlic Cloves (coarsely chopped)2 cups
Onion (chopped)2 tbsps
Salt (or more)1 tbsp
Peppercorns (sichuan)Directions:
1
Drain well
2
Ladle soup and meat over
3
Garnish with chopped green onions and cilantro
4
Serve with Pickled Mustard Greens
5
Ingredient tips: Chili bean paste is a spicy, fermented soybean paste
6
**Star anise—**a star-shaped seedpod—is available at some supermarkets
7
Chinese yellow rock sugar is made from raw sugar; it is often used in Chinese sauces and teas
8
Despite their name, Sichuan peppercorns aren't related to regular peppercorns; the mildly hot dried berries, which resemble split peppercorns, come from the prickly ash tree
9
Shandong la mian are Chinese wheat noodles
10
Look for these ingredients at specialty foods stores and Asian markets
11
Chili bean paste is a spicy, fermented soybean paste
12
**Star anise—**a star-shaped seedpod—is available at some supermarkets
13
Chinese yellow rock sugar is made from raw sugar; it is often used in Chinese sauces and teas
14
Despite their name, Sichuan peppercorns aren't related to regular peppercorns; the mildly hot dried berries, which resemble split peppercorns, come from the prickly ash tree
15
Shandong la mian are Chinese wheat noodles
16
Look for these ingredients at specialty foods stores and Asian markets
17
Divide noodles among large soup bowls
18
Add some bok choy to each, if desired
19
Bring large pot of water to boil over high heat
20
Add beef; return water to boil
21
Reduce heat
22
Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain
23
Rinse beef under cold water until cool; cut into 1 1/2-inch cubes
24
Wipe out pot
25
Heat 1/4 cup oil in same pot over medium-high heat
26
Add ginger and garlic
27
Sauté 1 minute
28
Add chopped onions; sauté until translucent, about 3 minutes
29
Add chili bean paste; stir 30 seconds
30
Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar
31
Mix in beef
32
Tie peppercorns in cheesecloth; add to pot
33
Bring soup to boil
34
Reduce heat to medium-low
35
Gently simmer uncovered 1 hour, adjusting heat to avoid boiling
36
Add tomatoes to pot
37
Continue to simmer soup until beef is very tender, 45 to 60 minutes
38
Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired
39
Season with pepper
40
Meanwhile, cook noodles according to package directions
41
Drain well
42
Divide noodles among large soup bowls
43
Add some bok choy to each, if desired
44
Ladle soup and meat over
45
Garnish with chopped green onions and cilantro
46
Serve with Pickled Mustard Greens
47
Bring large pot of water to boil over high heat
48
Add beef; return water to boil
49
Reduce heat
50
Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain
51
Rinse beef under cold water until cool; cut into 1 1/2-inch cubes
52
Wipe out pot
53
Heat 1/4 cup oil in same pot over medium-high heat
54
Add ginger and garlic
55
Sauté 1 minute
56
Add chopped onions; sauté until translucent, about 3 minutes
57
Add chili bean paste; stir 30 seconds
58
Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar
59
Mix in beef
60
Tie peppercorns in cheesecloth; add to pot
61
Bring soup to boil
62
Reduce heat to medium-low
63
Gently simmer uncovered 1 hour, adjusting heat to avoid boiling
64
Add tomatoes to pot
65
Continue to simmer soup until beef is very tender, 45 to 60 minutes
66
Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired
67
Season with pepper
68
Meanwhile, cook noodles according to package directions