How to Make Sichuan Beef Noodle Soup

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper is more readily available and adds spice.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: homemade chili oil

Homemade options can be more economical.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and can be made at home.

Start with some beef shin, about 2 slices.

Cover the beef with cold water, approximately 4 cups, ensuring it's fully submerged.

Add slices of ginger, scallions (whacked with the back of a knife), and a few cloves of smashed garlic to the pot.

Bring the pot to a simmer and let it simmer for about 10 minutes.

Skim off the scum that forms on top of the water during simmering.

Remove the beef from the pot and rinse it under cold water to remove any surface scum.

Strain the remaining liquid to ensure clarity in the broth.

In a wok, heat a couple tablespoons of oil until smoking hot.

Add a quarter onion (roughly chopped), a couple scallions, a few cloves of garlic, and slices of ginger to the oil, softening them without deep browning.

Add Sichuan peppercorns to the wok for flavor infusion.

Incorporate about 3 tablespoons of doughbanjang into the wok, frying it until the oil turns bright red and the moisture is cooked out.

Chop up a couple of Roma tomatoes and add them to the mixture for body and flavor.

Cooking Techniques

Equipment Needed

Spice Level: