Spicy Beef Noodle Soup (Sechuan Style)

Ingredients

3 lb Beef (brisket, shank, or lean cuts)
1.5 lb Radish (turnip / daikon) or Potatoes
5 clove Garlic
2 inch Ginger (about 4 slices)
2 tbsp Sichuan chili bean paste
2 tbsp Soy sauce
2 tsp sugar
4 tbsp cooking wine.
4 cup Water or beef stock
Chopped scallion and cilantro
4 Oz Fresh Wheat Noodles
Baby Bok Choy
Scallion, chopped
Cilantro, Chopped
Hot Chili Oil
Sour Mustard Green Topping (optional)

Dry Spice

4 Star anise
6 pc Dried chili
1 tsp Sichuan peppercorn
1 pc Cinnamon
1 tsp Fennel seeds
2 pc Clove
1 pc Dried orange peel
4 pc Bay leaves
2 Black cardamom

Directions

1. Cut the beef into 1 inch thick slices against the grain. Peel the radish or potatoes and cut into 1.5 x 1.5 cubes.

2. Blanche the beef in boiling water. Rinse the beef with cold water and let it drain.

3. In a wok, combine 2 tbsp of cooking oil with spicy bean paste, garlic, ginger, and rock sugar. Cook in low heat until aromatic.Add the beef and mix it with the condiments. Add soy sauce and cooking wine. Cook for another 2 minutes.

4. Transfer the beef and all the condiments to a stock pot or large Dutch oven casserole. Add the dry species and the water or stock. Bring to boil and simmer in low heat for 1 hours or until the beef is fully cooked.

5. Boiling the fresh wheat noodles to al dente or your doneness of choice. Boil the baby bok choy with the noodles. Arrange both noodles in a soup noodle bowl.

6. Pour about ¾ cups of hot stock onto the noodle. Pour another ¾ cups of hot beef stew broth in to the soup bowl. Mix the noodles with the broth by picking the noodles up and down in chopsticks. Add additional stew liquid if necessary. Add salt to taste if necessary.

7. Top the noodles with bok choy, beef from the stew, and sour mustard green (optional). Add hot chili oil if desired. Lastly garnish with scallions and cilantro.