Beef Noodle Soup

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 4 stalks scallions, cut into 2-inch pieces
• 3 slices ginger, sliced
• 5 cloves garlic cloves, smashed
• 4 tbsp soy sauce
• 1 tbsp dark soy sauce
• 3 tbsp shaoxing wine
• 3 whole star anise
• 1 tsp sichuan peppercorns
• 2 whole dried chilies
• 6 cups beef stock
• 2 cups water
• 1 tbsp rock sugar
• 12 oz fresh egg noodles
• 8 oz bok choy
• 1 tsp sesame oil
• ½ tsp white pepper powder
• 1 tsp salt

Instructions

1. 1

   Blanch beef cubes in boiling water for 3 minutes to remove impurities. Drain and rinse under cold water.

2. 2

   Cut scallions, slice ginger, and smash garlic cloves. Halve bok choy lengthwise.

3. 3

   Heat a large pot or Dutch oven over medium-high heat. Add cleaned beef and brown for 3-4 minutes.

4. 4

   Add ginger, garlic, and white portions of scallions. Stir for 1 minute until fragrant.

5. 5

   Pour in soy sauce, dark soy sauce, and shaoxing wine. Stir to coat beef evenly.

6. 6

   Add beef stock, water, star anise, sichuan peppercorns, and dried chilies. Bring to a boil, then reduce heat to low.

7. 7

   Cover and simmer for 30 minutes until beef is very tender. Stir in rock sugar and adjust salt to taste.

8. 8

   Bring a separate pot of water to boil. Cook egg noodles according to package directions. Drain well.

9. 9

   In the last 2 minutes of beef cooking, add bok choy to the broth to wilt.

10. 10

    Divide cooked noodles among bowls. Ladle hot beef broth with meat and vegetables over noodles. Drizzle with sesame oil and top with green scallion pieces. Serve immediately.

Tools you’ll need

• large pot or 5-quart Dutch oven
• chef's knife
• cutting board
• wooden spoon
• ladle
• colander
• separate large pot for noodles

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