Sichuan Beef Noodle Soup with Pickled Mustard Greens

Sichuan Beef Noodle Soup with Pickled Mustard Greens
Photo by Jeff Lipsky

Ingredients

  • ½ cup (or more) soy sauce (do not use low-sodium)
  • 1 2 1/2-inch piece fresh ginger
  • 3 baby bok choy
  • 2 cups onions
  • 2 ½ tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)
  • 2 1 1/2-inch cubes Chinese yellow rock sugar (about 2 1/2 ounces) or 2 1/2 tablespoons sugar
  • 6 whole star anise
  • + 12 more ingredients
    • ½ tablespoon Sichuan peppercorns
    • 2 large plum tomatoes (about 8 ounces), each cut into 4 wedges
    • 1 pound eggless Chinese wheat noodles (Shandong la mian)
    • Chopped fresh cilantro (for garnish)
    • ¼ cup vegetable oil
    • 3 whole green onions
    • plus 2 cups chopped green onions
    • Freshly ground white pepper or black pepper
    • 5 pounds boneless beef shank
    • 2 tablespoons (or more) salt
    • 3 large garlic cloves
    • Pickled Mustard Greens

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 m...

View full recipe at Epicurious

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