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.
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Tebogo Godiya
[email protected]I tried this recipe and it was a disaster. The soup was too salty and the beef was tough. I would not recommend this recipe.
Silent Reaper
[email protected]The soup was good, but I found it to be a bit bland. I would recommend adding more spices to the broth.
Boodee Mohamed
[email protected]This soup was a bit too spicy for my taste, but it was still very good. I would recommend using less chili oil if you don't like spicy food.
Saeed Nadan
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It was really delicious and flavorful. I will definitely be making it again.
Dariah Kidd
[email protected]This was a great recipe! The soup was easy to make and it turned out delicious. I would definitely recommend it to others.
Afcar hosen M
[email protected]This soup was delicious! The broth was so flavorful and the beef was so tender. I loved the addition of the pickled mustard greens. They added a nice tangy flavor.
Madileny Miguel
[email protected]I really enjoyed this soup. It was easy to make and the flavors were amazing. I will definitely be making this again.
Among us play like me
[email protected]This was one of the best beef noodle soups I've ever had. The broth was rich and flavorful, and the beef was cooked perfectly. The pickled mustard greens added a nice touch of acidity.
HeckMayster
[email protected]The broth was so flavorful and the beef was so tender. I loved the addition of the pickled mustard greens. They added a nice tangy flavor.
Mr AmRaN
[email protected]This soup was a hit with my family! Everyone loved the complex flavors and the tender beef. I will definitely be making this again.
Sharon Voparil
[email protected]Absolutely delicious! The pickled mustard greens add a nice sour and tangy flavor that perfectly complements the rich beef broth. The noodles are cooked just right, and the beef is tender and flavorful.