SICHUAN BEEF NOODLE SOUP

Adapted from Elaine’s recipe here.

Ingredients

For the dry brine:

  • 1 pound stewing beef

  • 3 teaspoons salt

  • 1 teaspoon baking powder

For the pressure cooker:

  • 1 tablespoon cooking oil

  • 3 chili peppers

  • 1/4 teaspoon five-spice powder

  • 1 piece cinnamon bark

  • 2 tablespoons Sichuan peppercorns

  • 1/2 inch of ginger, sliced

  • 1 bay leaf

  • 1 tablespoon soy sauce

  • 5 cups water or broth

For the finished soup:

  • 1 tablespoon cooking oil

  • 1 tablespoon gochujang

  • 1 cup white radish, cut into bite-sized pieces

  • 3 Shanghai bok choy, cut into large pieces

  • 2 green onions, chopped with the white parts separated

  • 2 servings of rice noodles

Serves 2, with enough soup remaining for the next day..

Method

  1. Dry brine the beef by sprinkling the salt and baking powder all over the beef. Cover loosely and place in the refrigerator for 24 hours. After 24 hours, cut the beef into bite-size pieces without rinsing off the dry brine.

  2. Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.

  3. Add a tablespoon of cooking oil to the pressure cooker, ensuring that the entire bottom of the inner pot is lightly coated in oil. Place the beef in the pressure cooker. Brown for a few minutes.

  4. Add the rest of the pressure cooker ingredients. After adding the water or broth, deglaze the bottom of the pot by scraping off any flavorful brown bits with a wooden spoon.

  5. Cook on high pressure for 30 minutes + 10 minutes natural release. (If you have more time, you can wait for a full natural release.)

  6. Remove the beef from the pressure cooker and set aside. (Try not to transfer any of the chilis, peppercorns, ginger, etc.)

  7. Heat 1 tablespoon of cooking oil in a large pot. Add the gochujang and the white parts of the green onions. Add the beef and fry for a few minutes.

  8. Strain the soup from the pressure cooker directly into the pot. Add the white radish and bring to a boil.

  9. While the soup is simmering, prepare the noodles separately according to package directions, being careful not to overcook. Place the noodles into two large bowls.

  10. Add the bok choy to the soup and boil for a couple minutes.

  11. Ladle enough soup to cover the noodles, garnish with some green onions, and serve immediately.

Notes

  • My friend made this for me and it was so good that I had to ask her for the recipe.

  • The original recipe calls for 1 teaspoon of Sichuan peppercorns, but I really love that mouth numbing effect. I’ve tried this recipe with 1 teaspoon, 2 teaspoons, 1 tablespoon, and 2 tablespoons of Sichuan peppercorns — my favourite was 2 tablespoons. Keep in mind that the potency of peppercorns can vary so I’d start off a little lower and experiment until you find the right amount of numbing.

  • This receipt is also amazing with udon.