Sichuan Beef Noodle Soup

• 2 pieces beef shin, sliced
• ginger, sliced
• scallion, whacked
• 3 cloves garlic, smashed
• Sichuan peppercorn
• 2 bay leaf
• 2 star anise
• 1 stick cinnamon stick
• 2 tablespoons onion
• 1 onion, roughly chopped
• 2 scallion, roughly chopped
• 2 cloves garlic, roughly chopped
• ginger, sliced
• 3 tablespoons Pixian doubanjiang
• 2 Roma tomato, roughly chopped
• 1 cup Shaoxing wine
• 1 cup light soy sauce
• dark soy sauce
• 1 dried tangerine peel
• light soy sauce
• black vinegar
• bok choy
• fresh Sichuan wheat noodle
• chili crisp
• pickled mustard greens
• cilantro

Preparation

1. Step 1

   1:11
   Place beef shin (or other braising cut) in a pot and cover with cold water (about 4 cups). Add several slices of ginger, whacked scallions, and 3 smashed garlic cloves. Bring to a simmer and cook for about 10 minutes, skimming scum and foam from the surface for a cleaner broth.
2. Step 2

   3:18
   Remove the blanched beef to a bowl. Rinse under cold water to remove surface scum. Strain the blanching liquid, discarding solids, and reserve the clean broth.
3. Step 3

   5:58
   Heat a wok over high heat. Add 2 tablespoons neutral oil, Sichuan peppercorns, bay leaves, star anise, and cinnamon stick. Add roughly chopped onion, scallions, garlic cloves, and ginger slices. Stir-fry until vegetables soften and are lightly browned and the oil is fragrant with Sichuan peppercorn.
4. Step 4

   8:29
   Add 3 tablespoons Pixian doubanjiang to the hot oil. Fry, stirring, until the paste is bloomed, moisture is cooked off, and the oil turns a bright reddish-orange.
5. Step 5

   9:10
   Add roughly chopped Roma tomatoes and stir until they begin to break down slightly.
6. Step 6

   10:35
   Pour in about 1/2 cup Shaoxing wine and about 1/4 cup light soy sauce. Stir to combine, then add the reserved blanching broth, blanched beef, a small splash of dark soy sauce, and one piece of dried tangerine peel. Add a little extra water if needed so the beef is mostly covered. Bring to a simmer.
7. Step 7

   14:51
   Cover and simmer gently until the beef is just tender with a little chew left in the tendons (test by pulling a piece with a fork; it should hold then tear). This takes roughly 1.5 to 2 hours.
8. Step 8

   15:50
   Remove the beef to a plate. Strain the broth to remove large aromatics and solids (a finer strain can be used for extra clarity if desired). Return broth to the pot. Do not skim the fat; it carries flavor.
9. Step 9

   17:27
   Season the broth to taste with additional light soy sauce and black vinegar. Taste and adjust until balanced (spicy, earthy, warm, fragrant).
10. Step 10

    18:07
    Blanch bok choy briefly in boiling water until bright green and still crunchy. Cook fresh wheat noodles in boiling water until springy (about 1 minute).
11. Step 11

    19:35
    Portion noodles, bok choy, chunks of tender beef (including gelatinous tendon bits), chili crisp, pickled mustard greens, and cilantro into serving bowls. Ladle hot seasoned broth over everything and serve immediately.