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Sichuan Beef Noodle Soup with Pickled Mustard Greens

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Introduction

Discover the rich flavors of Sichuan with our authentic Beef Noodle Soup featuring a hearty blend of tender beef shank and vibrant pickled mustard greens. This recipe, rooted in the bustling streets of Chengdu, promises to transport your taste buds on an unforgettable culinary journey.

Tips for this Recipe

For optimal results, ensure the beef is sourced from a reputable butcher. Utilize high-quality chili bean paste and fresh ingredients to achieve that authentic Sichuan taste. Remember to let your noodles sit in warm water prior to cooking for perfect texture.

Why You Will Love This Recipe

The harmonious marriage of beef and mustard greens, balanced with the subtle heat from chili bean paste, creates an explosion of flavors. With each spoonful, relish the aromatic essence of Chengdu’s culinary landscape.

Ingredients

  1. 5 pounds boneless beef shank
  2. 1/4 cup vegetable oil
  3. 1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife
  4. 3 large garlic cloves, coarsely chopped
  5. 2 cups chopped onions
  6. 2 1/2 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)

Adviced Equipment

  • Electric Mixer (for dough making)
  • Nonstick Wok
  • Stainless Steel Pot with Lid
  • Chopsticks
  • Chinese Noodle Maker (Niabo)
  • Spatula
  • Measuring Cups and Spoons
  • Mandoline Slicer (optional, for greens)
  • Strainer
  • Pasta Hole Cutter (for noodles)

History of the Recipe

The origins of Sichuan Beef Noodle Soup trace back to the bustling markets and kitchens along the ancient Silk Road. This hearty dish embodies the spirit of Sichuan province, with its bold flavors and rich history reflecting a cross-cultural culinary exchange.

Fun Facts About this Recipe

Did you know? The use of chili bean paste in Sichuan cuisine dates back centuries, with its popularity skyrocketing during the Ming Dynasty. Today, it remains a staple ingredient that brings heat and depth to this classic soup.

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Sichuan Beef Noodle Soup with Pickled Mustard Greens

Sichuan Beef Noodle Soup with Pickled Mustard Greens

amanda

Equipment

  • Electric Mixer (for dough making)

  • Nonstick Wok

  • Stainless Steel Pot with Lid

  • Chopsticks

  • Chinese Noodle Maker (Niabo)

  • Spatula

  • Measuring Cups and Spoons

  • Mandoline Slicer (optional, for greens)

  • Strainer

  • Pasta Hole Cutter (for noodles)

Ingredients

  • 5 pounds boneless beef shank

  • 1/4 cup vegetable oil

  • 1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife

  • 3 large garlic cloves, coarsely chopped

  • 2 cups chopped onions

  • 2 1/2 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)

  • 3 whole green onions, trimmed, plus 2 cups chopped green onions (for garnish)

  • 1/2 cup (or more) soy sauce (do not use low-sodium)

  • 2 tablespoons (or more) salt

  • 6 whole star anise

  • 2 1 1/2-inch cubes Chinese yellow rock sugar (about 2 1/2 ounces) or 2 1/2 tablespoons sugar

  • 1/2 tablespoon Sichuan peppercorns

  • 2 large plum tomatoes (about 8 ounces), each cut into 4 wedges

  • Freshly ground white pepper or black pepper

  • 1 pound eggless Chinese wheat noodles (Shandong la mian)

  • 3 baby bok choy, each halved lengthwise, bottom 1 1/2 inches trimmed, rinsed (optional garnish)

  • Chopped fresh cilantro (for garnish)

  • Pickled Mustard Greens

Instructions

1

Instruction 1

Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.
2

Instruction 2

Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. Sauté 1 minute. Add chopped onions; sauté until translucent, about 3 minutes. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
3

Instruction 3

Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.
4

Instruction 4

Meanwhile, cook noodles according to package directions. Drain well.
5

Instruction 5

Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro. Serve with Pickled Mustard Greens .
6

Instruction 6

Chili bean paste is a spicy, fermented soybean paste. **Star anise—**a star-shaped seedpod—is available at some supermarkets. Chinese yellow rock sugar is made from raw sugar; it is often used in Chinese sauces and teas. 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. Shandong la mian are Chinese wheat noodles. Look for these ingredients at specialty foods stores and Asian markets.
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