How to Make Sichuan Beef Noodle Soup

Ingredients

• 2 lb Beef Shin (cut into 2‑inch pieces)
• 4 cup Cold Water (for initial blanching)
• 2 oz Fresh Ginger (sliced)
• 4 stalk Scallions (white and green parts, lightly smashed)
• 3 clove Garlic (smashed)
• 1 tbsp Sichuan Peppercorns (toasted)
• 2 leaf Bay Leaves
• 1 piece Star Anise
• 1 piece Chinese Cinnamon Stick (cassia or regular cinnamon)
• 2 tbsp Vegetable Oil
• 0.25 cup Onion (roughly chopped)
• 2 piece Roma Tomatoes (chopped, stems left on)
• 3 tbsp Doubanjiang (Sichuan Fermented Chili Bean Paste) (authentic Pishan brand preferred)
• 0.5 cup Shaoxing Wine
• 0.25 cup Light Soy Sauce (Chinese light soy)
• 1 tbsp Dark Soy Sauce (adds color and sweetness)
• 1 piece Dried Tangerine Peel (Chen Pi) (remove most white pith)
• 2 cup Bok Choy (chopped, blanched briefly)
• 8 oz Fresh Wheat Noodles (Sichuan style, fresh)
• 1 tbsp Chili Crisp (for garnish)
• 2 tbsp Pickled Mustard Greens (fermented, chopped)
• 2 tbsp Fresh Cilantro (chopped, garnish)
• 1 tsp Black Vinegar (adjust to taste)

Instructions

1. Blanch Beef and Aromatics

   Place the beef shin pieces in a pot, cover with about 4 cups cold water, add sliced ginger, smashed scallion whites, and smashed garlic cloves. Bring to a gentle simmer, cook for 10 minutes, skimming off any foam that rises. Remove the beef, rinse under cold water to wash away surface scum, and set aside.

   Time: PT15M

2. Build Aromatic Spice Base

   Heat 2 tbsp vegetable oil in the wok until smoking. Add toasted Sichuan peppercorns, bay leaves, star anise, and cinnamon stick; stir for 30 seconds. Add the chopped onion, extra scallion pieces, garlic, and ginger; sauté until softened. Stir in 3 tbsp doubanjiang and fry until the oil turns a bright orange‑red and the moisture evaporates (about 5 minutes). Add the chopped Roma tomatoes and cook until they begin to break down.

   Time: PT10M

   Temperature: medium-high

3. Deglaze and Add Liquids

   Pour in 0.5 cup Shaoxing wine, stirring to lift any browned bits. Add 0.25 cup light soy sauce, 1 tbsp dark soy sauce, and the reserved blanching water (or additional water) to just cover the aromatics. Bring to a simmer.

   Time: PT5M

   Temperature: medium

4. Simmer Beef

   Return the rinsed beef to the pot, add the dried tangerine peel, and cover. Reduce heat to maintain a gentle simmer and cook for 60–90 minutes, until the meat is tender but still has a slight chew.

   Time: PT2H

   Temperature: low simmer

5. Strain Broth

   Remove the beef and set aside. Strain the broth through a fine‑mesh strainer into a clean pot, discarding the large aromatics. Return the liquid to the pot, keeping a thin layer of fat for richness.

   Time: PT5M

6. Final Seasoning

   Taste the broth and adjust with a splash of additional light soy sauce and 1 tsp black vinegar if needed. Keep the broth hot.

   Time: PT5M

7. Prepare Noodles and Greens

   In a separate pot of boiling water, briefly blanch the bok choy (30 seconds) then add the fresh wheat noodles. Cook noodles for about 1 minute until springy, not mushy. Drain both and set aside.

   Time: PT5M

   Temperature: boiling

8. Assemble Bowls

   Divide the cooked noodles among bowls. Top with generous slices of the simmered beef, blanched bok choy, a drizzle of hot broth, and garnish with chili crisp, pickled mustard greens, and chopped cilantro.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

4g