Sichuan Beef Soup Recipe

Name: Sichuan Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts water; 2 pounds (2-inch-thick) bone-in beef shanks; 2 teaspoons peanut oil or canola oil; 1 cup chopped white onion; 2 teaspoons minced peeled fresh ginger; 2 garlic cloves, chopped; 6 cups water; 1 tablespoon chile garlic sauce; 1 1/2 teaspoons black bean garlic sauce (such as Lee Kum Kee); 1 teaspoon Sichuan peppercorns; 3 star anise; 1 cup sliced green onions, divided; 1 tablespoon brown sugar; 2 tablespoons lower-sodium soy sauce; 2 plum tomatoes, chopped; 2 baby bok choy, cut in half lengthwise; 1/2 pound fresh Chinese-style wheat noodles; 1/4 cup chopped fresh cilantro

Servings: persons

3 quarts water
2 pounds (2-inch-thick) bone-in beef shanks
2 teaspoons peanut oil or canola oil
1 cup chopped white onion
2 teaspoons minced peeled fresh ginger
2 garlic cloves, chopped
6 cups water
1 tablespoon chile garlic sauce
1 1/2 teaspoons black bean garlic sauce (such as Lee Kum Kee)
1 teaspoon Sichuan peppercorns
3 star anise
1 cup sliced green onions, divided
1 tablespoon brown sugar
2 tablespoons lower-sodium soy sauce
2 plum tomatoes, chopped
2 baby bok choy, cut in half lengthwise
1/2 pound fresh Chinese-style wheat noodles
1/4 cup chopped fresh cilantro

1
Bring 3 quarts water to a boil in a large Dutch oven. Add beef shanks; boil until surface of meat is no longer red (about 6 minutes). Drain shanks; cool slightly. Remove meat from bones; reserve bones. Cut meat into cubes.
2
Rinse pan; wipe clean with paper towels. Heat pan over high heat. Add oil; swirl to coat. Add white onion, ginger, and garlic; stir-fry 4 minutes or until browned. Stir in 6 cups water, chile garlic sauce, and black bean sauce. Place peppercorns and star anise on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag, 1/2 cup green onions, sugar, and soy sauce to pan. Return meat and bones to pan. Bring to a simmer. Partially cover, and simmer gently for 2 hours or until meat is tender. Uncover and simmer 1 hour or until reduced to about 5 cups. Cool to room temperature; cover and chill overnight.
3
Skim fat from soup; discard fat. Discard bones and cheesecloth bag. Bring soup to a simmer. Add tomatoes and bok choy; cook 5 minutes or until bok choy is tender.
4
Cook noodles according to package directions. Place about 1/2 cup noodles in each of 4 bowls. Ladle 1 cup soup into each bowl, dividing bok choy evenly. Sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 3 quarts water, 2 pounds (2-inch-thick) bone-in beef shanks, 2 teaspoons peanut oil or canola oil, 1 cup chopped white onion, and more.

Yes, Sichuan Beef Soup falls under the Soups & Stews 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.

Sichuan Beef Soup

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