Description
Discover how to make the best Beef Noodle Soup with our easy-to-follow recipe. Learn the secrets to a flavorful broth and tender beef in every bite!
Ingredients
- – 3 pounds (1.4 kg) beef shank (cut into 2-inch chunks)
- – 2 tablespoons (30 ml) oil
- – A 2-inch piece of ginger (smashed)
- – 6 cloves garlic (smashed)
- – 3 scallions (cut into 2-inch segments)
- – 1 onion (cut into wedges)
- – 1 tomato (cut into wedges)
- – 4 dried chilies (ripped in half)
- – 1 tablespoon (15 ml) tomato paste
- – 2 tablespoons (30 ml) spicy bean paste douban jiang
- – 2 teaspoons (10 ml) sugar
- – 1/2 cup (120 ml) soy sauce
- – 1/2 cup (120 ml) beef broth
- – 8 cups (1920 ml) water (to make the soup broth)
- – 1 Chinese aromatic herb packet (lu bao––do yourself a favor and hunt down the pre-packaged version; if you can’t access it though, see below for ingredients to create your own spice sachet)
- – 32 ounces (900g) fresh wheat (white) noodles
- – A small handful of bok choy for each serving
- – Cilantro (finely chopped)
- – Scallions (finely chopped)
- – Pickled mustard greens (to taste, also known as snow vegetable or 雪菜; note this is different from Cantonese haam choy)
- – 4 star anise
- – 1 Chinese cinnamon stick
- – 3 bay leaves
- – 1 tablespoon (15 ml) fennel seeds
- – 1 tablespoon (15 ml) cumin seeds
- – 1 teaspoon (5 ml) coriander seeds
- – 2 tablespoons (30 ml) Sichuan peppercorns
- – 1/4 teaspoon (1 ml) five spice powder
- – 1/4 teaspoon (1 ml) black pepper
Instructions
- Bring a pot of water to a boil to accommodate all the beef. Once boiling, introduce the beef chunks. Allow the water to return to a boil, then cook for 60 seconds. Drain using a colander and wash thoroughly with clean water to eliminate any residues.
- Activate the saute function on your pressure cooker. Add oil followed by the crushed ginger, garlic, scallion pieces, and onion wedges, in that order. Stir them until slightly caramelized, allowing the onions to become translucent. Introduce the tomato and dried chili pieces.
- Place the beef into the pot. Incorporate the tomato paste, spicy bean paste, sugar, soy sauce, and mix well.
- Pour 8 cups of water into the pressure cooker. Add the spice sachet. Ensure the liquid level does not exceed the ⅔ mark of the pot; for safety, it should reach up to the 10-cup mark. If your pot is smaller than 8 quarts, consider reducing the quantities accordingly.
- Secure the lid on the pressure cooker and ensure the vent is closed. Set the device to cook for 100 minutes on the Meat/Stew setting. If using a regular pot on a stove, maintain a low simmer for 3-4 hours instead.
- Once cooking is complete, carefully open the pressure valve using protection like an oven mitt to avoid burns. Prepare the noodles according to their package instructions, adding the bok choy in the last minute or two to blanch until just soft.
- In each serving bowl, arrange a portion of noodles, add bok choy, and sprinkle generously with chopped cilantro, scallions, and pickled mustard greens. For an added tip, using pre-seasoned spicy mustard greens allows for immediate use, while the non-spicy type may require chopping and a quick saute with oil, extra dried chili, and a touch of sugar.
