SICHUAN BEEF NOODLE SOUP WITH PICKLED MUSTARD GREENS
Provided by Shih Yu Chen Kuo
Categories Soup/Stew Beef Ginger Low Fat Dinner Mustard Greens Noodle Simmer Green Onion/Scallion Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- Meanwhile, cook noodles according to package directions. Drain well.
- 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 .
- Ingredient tips:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
AbuSaeed Nayan
[email protected]Overall, I really enjoyed this soup. It's a great way to warm up on a cold day.
Rita Mickuviene
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavors are incredible.
Ali Juliana
[email protected]I've never had Sichuan beef noodle soup before, but this recipe was amazing. I will definitely be making it again.
N James Jr
[email protected]This soup is the perfect comfort food. It's hearty, flavorful, and satisfying.
Pompi Dey
[email protected]I made this soup for a party and it was a huge success. Everyone loved it!
Md Monirujaman
[email protected]This soup is a bit spicy, but it's so delicious that I can't stop eating it.
Cuffucf Fgffh
[email protected]I'm not a big fan of pickled mustard greens, but I really enjoyed this soup. The flavors were well-balanced and the broth was very flavorful.
Jessica Sekhobela
[email protected]This soup is easy to make and it's always a hit with my family.
Victoria Larbi nyinaku
[email protected]I love the combination of flavors in this soup. The pickled mustard greens really add a unique touch.
Udoye Pete
[email protected]This soup is so comforting and delicious. It's perfect for a cold winter day.
Tashiya Hayes
[email protected]I followed the recipe exactly and it turned out great! The broth was flavorful and the noodles were cooked perfectly.
Sheila Hughes
[email protected]This recipe is a keeper! I will definitely be making it again.
beauty mensa
[email protected]This soup is amazing! The flavors are so complex and delicious. I especially love the pickled mustard greens.
Mulm Mopa
[email protected]I love this recipe! It's so easy to make and it always turns out great. I've made it several times now and it's always a hit with my family and friends.
KIMBERLY OLSEN
[email protected]This soup is absolutely delicious! The broth is rich and flavorful, and the pickled mustard greens add a nice tangy kick. I followed the recipe exactly and it turned out perfectly.