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