Sichuan Beef Noodle Stew
Bouncy, chewy noodles and melt-in-your-mouth tender beef with a broth so deeply rich, flavorful, and slightly spicy
Sichuan Beef Noodle Stew is my all-time favorite Chinese noodle dish. I crave it all the time, and there’s no seasonal limitation to it in my opinion—maybe it’s because my dad’s side of the family originates from the Sichuan province of China—but whatever it is, my insatiable craving for a bowl of these chewy noodles bathed in a healing, slightly spicy, rich, flavorful broth, topped with melt-in-your-mouth tender beef, is one I’m not ashamed of.
I created this recipe after realizing I was ordering it from Chinese restaurants way too often to justify the cost, and now I can’t even buy it out anymore because this is much better than the restaurant version. It’s the most perfect, mouthwatering bowl of noodle soup to ever exist, and I can’t wait for you to try it!
Sichuan Beef Noodle Stew
Bouncy, chewy noodles and melt-in-your-mouth tender beef with a broth so deeply rich, flavorful, and slightly spicy
Ingredients:
- 4 pounds chuck roast beef
- 2 tbsps rock sugar or regular sugar
- 2 tsp Sichuan peppercorns
- 12 Szechuan dried chili peppers
- 6 ginger slices
- 10 cloves of garlic
- 1 sliced yellow onion
- 1 tomato, quartered
- 2 carrots, peeled & chopped into 4 inch long chunks
- 2 tbsps Pixian spicy bean paste
- 2 tbsps dark soy sauce
- 2 tbsps light soy sauce
- ¼ cup cooking wine
- 8 cups beef broth (buy bone broth)
- 2 star anise
- 2 bay leaves
- 1 cinnamon stick
- 2 stalks green onions
- ¾ cup blanched bok choy
- ¾ cup woodear mushrooms
- 4 oz noodles
- 2 cloves garlic
- 1 tbsp minced ginger
- ½ cup mustard greens
- ¼ tsp MSG
- ¼ tsp salt
- cilantro
- julienne cucumbers
- scallions
Instructions:
- Sear your beef in an oiled pot on medium/high heat until browned. Remove the beef, & set it aside.
- Add more oil to the pot, & pour in your garlic, ginger, onion, Szechuan peppercorns, chili peppers, rock sugar, tomato, & carrots. Sauté for 2 minutes.
- Pour in your spicy bean paste, soy sauce, dark soy, shaoxing wine. Sauté for another minute, and then add your beef back in.
- Pour in your beef broth, star anise, bay leaves, cinnamon stick, & green onions.
- Bring the broth to a boil. Cover, & simmer on low for 2 hours until the beef is fork tender.
- Prep your mustard greens topping: sauté ginger, garlic, mustard greens in an oiled pan, & season with the salt & MSG. Cook for 4-5 minutes on medium heat.
- Boil your noodles according to the directions on the package.
- Once 2 hours have passed, & the beef is fork tender, add the bok choy to the soup for one minute to cook.
- To serve, add your noodles & as many chunks of beef as you want to a soup bowl, & ladle the broth over a strainer into your bowl over the meat & noodles. Add toppings
"The point is this: whoever sows sparingly will also reap sparingly, and whoeever sows bountifully will also reap bountifully."
~2 Corinthians 9:6
Recommended Recipe
Authentic Pad Thai
I'll let you in on a little secret...I've been working on an authentic Pad Thai recipe for 3 years now--making it a million times over, consulting a Bangkok chef and everything.
Hungry for More?
Homemade hotpot packed with savory vegetables, meat, & chewy noodles bathed in a rich, deeply flavorful and healing broth