Lunches (late to the party but…): Kenji’s Sichuan beef noodle soup
Lunches (late to the party but…): Kenji’s Sichuan beef noodle soup
by HarveysBackupAccount
3 Comments
HarveysBackupAccount
So much flavor! It takes a minute to cook but I’m a big fan. It takes several specialty ingredients and the simmering takes some patience, but it’s not particularly complicated. I do store each lunch in two separate containers, to preserve noodle texture.
First container is the cooked noodles and greens with fresh cilantro, chili crisp, and sumi ya cai (pickled mustard roots). Second container is beef and broth.
**Chili crisp:** I think I followed Kenji’s recipe from *The Wok* (I’m not 100% sure; it’s been in the fridge a few months). Spice level really depends on heat level of the chili flakes/dried chilies that you use. The recipe from the *Woks of Life* blog is also top tier. Only add as much as you can handle. There’s already a little heat without it, so it’s up to you.
**Noodles:** I got fresh noodles from the local Asian grocery store
**Greens:** Baby bok choy, Chinese broccoli, yu choy, or something similar. Wash it well then blanch until still crisp/bright green – not too long.
**Beef + broth:** This one takes a minute.
* Slice 2 lbs beef shank/shin/chuck into 0.75-1″ (2cm) slices, across the grain, then put in a large pot and just cover with water and add 2 scallions cut into 2″/5cm pieces, 6 slices of fresh ginger (1/8″ / 3mm thick), and 1 clove garlic, smashed * Bring to a boil over medium-high heat. Turn off heat, skim off foam/etc, remove and rinse beef under cold water and set aside, and skim/strain remaining foam/etc that floated to the top and the garlic/ginger/scallions (this step makes a less cloudy broth). **Keep the strained stock** oh god please don’t pour it down the drain * Wipe the pot dry-ish then add 3 Tbsp neutral oil (canola, rice bran, peanut, etc) and heat over medium heat * Add: 6 slices ginger (1/8″ / 3mm thick), 1 small yellow onion roughly chopped, 4 smashed cloves garlic, and 2 tsp Sichuan peppercorns, and saute. Shouldn’t be super hot/proper stir fry, just a decent medium heat * When those ingredients have softened a little (a few minutes), add 3 Tbsp doubanjiang (broad bean + chili paste) and fry another 1-2 min until the oil is red * Add 2 chopped roma tomatoes and let them break down a little – a few min * Deglaze the pan with 1/2 c Shiaoxing rice wine and 1/4 c. soy sauce, then add 2 star anise pods, 2 bay leaves, 1 small cinnamon stick, and a few strips of zest from an orange or tangerine (use a carrot peeler, try to not get much pith) * Add the reserved stock (from blanching the beef) and the beef. If needed add water until the beef is mostly covered * Bring to a low boil then cover and reduce heat to a bare simmer (should be VERY low heat, to simmer with a lid on), and simmer until the beef is fork tender. This depends on the exact cut/piece of beef and thickness, could be 90 min – 2 hr, could be 3-4 hrs. You want to be able to pick it apart with a fork but not “fall apart by itself” tender. * Remove the beef and strain the stock. Add Chianking black vinegar and soy sauce to taste * You can chill it and remove the fat layer from the top, but I don’t. Store the beef in the stock. * Slice the beef into 1/2″ / 1cm slices. Reheat a portion of stock and beef thoroughly, and lightly reheat the noodles+greens then add the stock and beef to the noodles
3 Comments
So much flavor! It takes a minute to cook but I’m a big fan. It takes several specialty ingredients and the simmering takes some patience, but it’s not particularly complicated. I do store each lunch in two separate containers, to preserve noodle texture.
First container is the cooked noodles and greens with fresh cilantro, chili crisp, and sumi ya cai (pickled mustard roots). Second container is beef and broth.
**Chili crisp:** I think I followed Kenji’s recipe from *The Wok* (I’m not 100% sure; it’s been in the fridge a few months). Spice level really depends on heat level of the chili flakes/dried chilies that you use. The recipe from the *Woks of Life* blog is also top tier. Only add as much as you can handle. There’s already a little heat without it, so it’s up to you.
**Noodles:** I got fresh noodles from the local Asian grocery store
**Greens:** Baby bok choy, Chinese broccoli, yu choy, or something similar. Wash it well then blanch until still crisp/bright green – not too long.
**Beef + broth:** This one takes a minute.
* Slice 2 lbs beef shank/shin/chuck into 0.75-1″ (2cm) slices, across the grain, then put in a large pot and just cover with water and add 2 scallions cut into 2″/5cm pieces, 6 slices of fresh ginger (1/8″ / 3mm thick), and 1 clove garlic, smashed
* Bring to a boil over medium-high heat. Turn off heat, skim off foam/etc, remove and rinse beef under cold water and set aside, and skim/strain remaining foam/etc that floated to the top and the garlic/ginger/scallions (this step makes a less cloudy broth). **Keep the strained stock** oh god please don’t pour it down the drain
* Wipe the pot dry-ish then add 3 Tbsp neutral oil (canola, rice bran, peanut, etc) and heat over medium heat
* Add: 6 slices ginger (1/8″ / 3mm thick), 1 small yellow onion roughly chopped, 4 smashed cloves garlic, and 2 tsp Sichuan peppercorns, and saute. Shouldn’t be super hot/proper stir fry, just a decent medium heat
* When those ingredients have softened a little (a few minutes), add 3 Tbsp doubanjiang (broad bean + chili paste) and fry another 1-2 min until the oil is red
* Add 2 chopped roma tomatoes and let them break down a little – a few min
* Deglaze the pan with 1/2 c Shiaoxing rice wine and 1/4 c. soy sauce, then add 2 star anise pods, 2 bay leaves, 1 small cinnamon stick, and a few strips of zest from an orange or tangerine (use a carrot peeler, try to not get much pith)
* Add the reserved stock (from blanching the beef) and the beef. If needed add water until the beef is mostly covered
* Bring to a low boil then cover and reduce heat to a bare simmer (should be VERY low heat, to simmer with a lid on), and simmer until the beef is fork tender. This depends on the exact cut/piece of beef and thickness, could be 90 min – 2 hr, could be 3-4 hrs. You want to be able to pick it apart with a fork but not “fall apart by itself” tender.
* Remove the beef and strain the stock. Add Chianking black vinegar and soy sauce to taste
* You can chill it and remove the fat layer from the top, but I don’t. Store the beef in the stock.
* Slice the beef into 1/2″ / 1cm slices. Reheat a portion of stock and beef thoroughly, and lightly reheat the noodles+greens then add the stock and beef to the noodles
Looks great!
That looks appetizing. Perfect for a cold weather