Chinese · Dinner
Sichuan Numbing Beef Noodle Bowl
Chewy wheat noodles tossed in a mala broth built from Sichuan peppercorn, doubanjiang, and chili oil, topped with braised beef chuck, bok choy, scallion, and cilantro. Sourced from home-style Chongqing beef noodle stalls, the numbing heat cuts through the rich beef broth for a warming one-bowl meal.
$6
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
22.8gFat
58.1gCarbs
6.8gSugar
5.4gFiber
1980mgSodium
128mgChol
7.9gSat Fat
980mgPotassium
110mgCalcium
5.8mgIron
3.1mcgVitamin B12
22mgVitamin C
Goes well with
Chinese beer (Tsingtao or similar pale lager)
local
Jasmine tea
international
protein-rich
high-fiber
gluten-free-adaptable
spice-route
hidden-gems
Instructions
1
Prep
Cut beef chuck into 1.5-inch chunks and pat dry; smash garlic and slice ginger.
2
Sear
Heat oil in a heavy pot over medium-high heat and sear beef chunks 4 to 5 minutes, turning occasionally, until browned on most sides.
3
Bloom
Add doubanjiang, whole Sichuan peppercorns, garlic, ginger, scallion whites, star anise, and cinnamon; stir over medium heat 1 minute until fragrant and oil turns red.
4
Simmer
Pour in beef stock and water, scraping the pot base; add soy sauce and sugar, then cover and simmer over medium-low heat 90 minutes until beef shreds easily.
5
Finish
Boil noodles in separate water 3 to 4 minutes until springy; drop bok choy halves in for final 30 seconds until wilted, then drain together and place in bowl. Ladle beef and broth over noodles, drizzle with chili oil, scatter ground Sichuan peppercorn, scallion greens, and cilantro, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef chuck, cut into 1.5-inch chunks
- 5.2 oz150g wheat noodles, dried
- 2 tbsp2 tbsp doubanjiang (fermented chili bean paste)
- 2 tsp2 tsp whole Sichuan peppercorns
- 1 tsp1 tsp Sichuan peppercorns, ground, for finishing
- 4 cloves4 cloves garlic
- 11 inch (26g) fresh ginger
- 22 scallion, split into white and green parts
- 22 star anise
- 1 tsp1 tsp cinnamon (ground)
- 2 cup480ml beef stock
- 2 cup480ml water
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp chili oil, plus extra to finish
- 1 tsp1 tsp sugar-white
- 22 baby bok choy, halved lengthwise
- 2 tbsp2 tbsp cilantro leaves, to finish
- 2 tsp2 tsp vegetable-oil
