Spicy Beef Noodle Soup

Ingredients

Ingredients

• 16 cups cold water
• 6 ginger
• 3 scallions
• 1/4 cups shaoxing wine
• 3 lb beef chuck
• 3 tbsp oil
• 1-2 tbsp sichuan peppercorns
• 2 garlic
• 1 onion
• 5 star anise
• 4 bay leaves
• 1/4 cups spicy bean paste
• 1 tomato
• 1/2 cups light soy sauce
• 1 tbsp sugar
• 1 dried tangerine peel
• fresh or dried wheat noodles of your choice
• chopped scallion and cilantro

Instructions

1. Fill one large stock pot with 16 cups of cold water, add the ginger, scallions, Shaoxing wine and beef chunks, cover and bring to a boil, then turn down the heat and simmer for 10 minutes before turning off the heat and setting aside.
2. Heat the oil in another stock pot or large wok over medium low heat, add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves, and cook until the garlic cloves and onion chunks start to soften (about 5 - 10 minutes).
3. Stir in the spicy bean paste, then add the tomatoes and cook for two minutes, finally stir in the light soy sauce and sugar, then turn off the heat.
4. Transfer the beef, ginger, and scallions from the first pot to the second pot, pour in the stock through a fine mesh strainer, place the pot over high heat, add the tangerine peel, cover and bring the soup to a boil, then reduce to a simmer and cook for 60-90 minutes.
5. Turn off the heat, keep the lid on, and let the pot sit on the stove for another full hour to let the flavors meld together.
6. Before serving, bring the soup base to a boil again, optionally pick out the beef and strain the soup, then cook the noodles in a separate pot according to the package instructions, divide among serving bowls, top with hot broth, beef, scallions, and cilantro, and serve piping hot.
7. Note: leftover stock and beef can be frozen and reheated for future meals.