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
Divide noodles among large soup bowls
2
Add some bok choy to each, if desired
3
Bring large pot of water to boil over high heat
4
Add beef; return water to boil
5
Reduce heat
6
Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain
7
Rinse beef under cold water until cool; cut into 1 1/2-inch cubes
8
Wipe out pot
9
Heat 1/4 cup oil in same pot over medium-high heat
10
Add ginger and garlic
11
Sauté 1 minute
12
Add chopped onions; sauté until translucent, about 3 minutes
13
Add chili bean paste; stir 30 seconds
14
Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar
15
Mix in beef
16
Tie peppercorns in cheesecloth; add to pot
17
Bring soup to boil
18
Reduce heat to medium-low
19
Gently simmer uncovered 1 hour, adjusting heat to avoid boiling
20
Add tomatoes to pot
21
Continue to simmer soup until beef is very tender, 45 to 60 minutes
22
Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired
23
Season with pepper
24
Meanwhile, cook noodles according to package directions
25
Drain well
26
Divide noodles among large soup bowls
27
Add some bok choy to each, if desired
28
Ladle soup and meat over
29
Garnish with chopped green onions and cilantro
30
Serve with Pickled Mustard Greens
31
Bring large pot of water to boil over high heat
32
Add beef; return water to boil
33
Reduce heat
34
Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain
35
Rinse beef under cold water until cool; cut into 1 1/2-inch cubes
36
Wipe out pot
37
Heat 1/4 cup oil in same pot over medium-high heat
38
Add ginger and garlic
39
Sauté 1 minute
40
Add chopped onions; sauté until translucent, about 3 minutes
41
Add chili bean paste; stir 30 seconds
42
Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar
43
Mix in beef
44
Tie peppercorns in cheesecloth; add to pot
45
Bring soup to boil
46
Reduce heat to medium-low
47
Gently simmer uncovered 1 hour, adjusting heat to avoid boiling
48
Add tomatoes to pot
49
Continue to simmer soup until beef is very tender, 45 to 60 minutes
50
Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired
51
Season with pepper
52
Meanwhile, cook noodles according to package directions
53
Ladle soup and meat over
54
Garnish with chopped green onions and cilantro
55
Serve with Pickled Mustard Greens
56
Ingredient tips: Chili bean paste is a spicy, fermented soybean paste
57
**Star anise—**a star-shaped seedpod—is available at some supermarkets
58
Chinese yellow rock sugar is made from raw sugar; it is often used in Chinese sauces and teas
59
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
60
Shandong la mian are Chinese wheat noodles
61
Look for these ingredients at specialty foods stores and Asian markets
62
Chili bean paste is a spicy, fermented soybean paste
63
**Star anise—**a star-shaped seedpod—is available at some supermarkets
64
Chinese yellow rock sugar is made from raw sugar; it is often used in Chinese sauces and teas
65
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
66
Shandong la mian are Chinese wheat noodles
67
Look for these ingredients at specialty foods stores and Asian markets
68
Drain well