Sichuan Beef Noodle Soup With Pickled Mustard Green

Name: Sichuan Beef Noodle Soup With Pickled Mustard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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
Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. Saute 1 minute. Add chopped onions; saute 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
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
Meanwhile, cook noodles according to package directions. Drain well.
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
6
.
7
is a spicy, fermented soybean paste. **Star anise-**a star-shaped seedpod-is available at some supermarkets.
8
is made from raw sugar; it is often used in Chinese sauces and teas. Despite their name,
9
aren't related to regular peppercorns; the mildly hot dried berries, which resemble split peppercorns, come from the prickly ash tree.
10
are Chinese wheat noodles. Look for these ingredients at specialty foods stores and Asian markets.

2400

kcal

Calories

114

Fat

184

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Sichuan Beef Noodle Soup With Pickled Mustard Greens falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sichuan Beef Noodle Soup With Pickled Mustard Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions