Szechuan Beef Noodle Soup
Serves 1
Directions
- 1Sear your beef in an oiled pot on medium/high heat until browned. Remove the beef, & set it aside.
- 2Add more oil to the pot, & pour in your garlic, ginger, onion, Szechuan peppercorns, chili peppers, rock sugar, tomato, & carrots. Sauté for 2 minutes.
- 3Pour in your spicy bean paste, soy sauce, dark soy, shaoxing wine. Sauté for another minute, and then add your beef back in.
- 4Pour in your beef broth, star anise, bay leaves, cinnamon stick, & green onions.
- 5Bring the broth to a boil. Cover, & simmer on low for 120 minutes until the beef is fork tender.
- 6Boil your noodles according to the directions on the package.
- 7To serve, add your noodles, as many chunks of beef as you want, bok choy, & woodear mushrooms to a soup bowl.
- 8Ladle the broth over a strainer over the meat, noodles, & veggies. Add toppings.
Ingredients
- 4 pounds chuck roast beef, cubed
- 2 tbsp rock sugar
- 2 tsp Sichuan peppercorns
- 12 whole Szechuan dried chili peppers
- 6 whole ginger, sliced
- 10 clove garlic
- 1 whole yellow onion, quartered
- 1 whole tomato, quartered
- 1 whole carrots, peeled, chopped into 4 inch long chunks
- 2 tbsp doubianjiang spicy bean paste
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1/4 cup shaoxing wine
- 8 cup beef broth
- 2 whole star anise
- 2 whole bay leaves
- 1 whole cinnamon stick
- 2 stalk green onions
- 3/4 cup bok choy, blanched
- 3/4 cup woodear mushrooms
- 4 oz noodles
- pickled mustard greens (optional)
- cilantro (optional)
Equipment
potstrainer
