Sichuan Beef Noodle Soup

Name: Sichuan Beef Noodle Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 500 g beef shin; 30 g grated ginger; 4 pcs scallion; 4 pcs garlic; 2 tbsp vegetable oil; 1 tbsp sichuan peppercorn; 2 pcs bay leaf; 2 pcs star anise; 1 pcs cinnamon stick; 0.25 pcs onion; 3 tbsp doubanjiang; 2 pcs roma tomato; 125 ml shaoxing wine; 60 ml light soy sauce; 1 tbsp dark soy sauce; 1 pcs dried tangerine peel; 1 tbsp black vinegar; 200 g bok choy; 400 g noodles

vxda

A complex and aromatic beef noodle soup featuring tender braised beef, Sichuan peppercorns, and fermented chili bean paste. This authentic dish delivers layers of spicy, numbing, and fragrant flavors that are perfect for cold weather.

Print Report

Prep time 30 min

Cook time 2h

Servings

👨‍🍳

Difficulty Hard

Category Soups

Ingredients

500 g beef shin
30 g grated ginger
4 pcs scallion
4 pcs garlic
2 tbsp vegetable oil
1 tbsp sichuan peppercorn
2 pcs bay leaf
2 pcs star anise
1 pcs cinnamon stick
¼ pcs onion
3 tbsp doubanjiang
2 pcs roma tomato
125 ml shaoxing wine
60 ml light soy sauce
1 tbsp dark soy sauce
1 pcs dried tangerine peel
1 tbsp black vinegar
200 g bok choy
400 g noodles

Instructions

1
Place beef shin slices in a pot with cold water to cover (about 4 cups). Add sliced ginger, smashed scallions, and garlic cloves.
2
Bring to a simmer and cook for 10 minutes. Remove beef and rinse under cold water to remove surface scum.
3
Strain the cooking liquid through a fine mesh strainer, skimming off foam to create a clear broth base.
4
Heat oil in a wok over medium heat. Add Sichuan peppercorns, bay leaves, star anise, and cinnamon stick. Stir-fry briefly.
5
Add chopped onion, scallions, garlic, and ginger. Cook until softened with light browning.
6
Add doubanjiang (fermented chili bean paste) and fry until oil turns bright red and aromatic.
7
Add chopped Roma tomatoes and cook until they begin to break down.
8
Pour in Shaoxing wine and light soy sauce. Simmer briefly.
9
Return beef and strained broth to the wok. Add more water if needed to mostly cover the beef.
10
Add a splash of dark soy sauce and dried tangerine peel (chen pi).
11
Bring to a simmer, cover, and cook for 60-90 minutes until beef is tender but not falling apart.
12
Remove beef from broth and shred into chunks. Strain broth to remove large aromatics.
13
Season finished broth with additional light soy sauce and black vinegar to taste.
14
Serve hot over cooked noodles with bok choy and shredded beef.