Chinese Beef Noodle Soup

Instructions

1. Prepare the beef
   Bring a large pot of water to a boil. Add the beef cubes and boil for 2 minutes. Drain, rinse the beef with cold water to remove any impurities, and set aside.
2. Create the aromatic base
   Heat oil in a large heavy-bottomed pot over medium-high heat. Add Sichuan peppercorns, star anise, and cinnamon sticks, stirring until fragrant, about 30 seconds. Add garlic and ginger, stir-frying for another minute.
3. Brown the beef
   Add the blanched beef to the pot and sear until browned on multiple sides, about 5 minutes. Add the doubanjiang and stir to coat the beef, cooking for another 2 minutes until the paste darkens.
4. Deglaze and build the broth
   Pour in the Shaoxing wine, scraping up any browned bits from the bottom of the pot. Add both soy sauces, beef broth, and rock sugar. Bring to a boil, then reduce heat to maintain a gentle simmer.
5. Slow cook the soup
   Cover the pot with a lid slightly ajar and simmer for 2 hours, or until the beef is tender and easily pulls apart. Stir occasionally and skim off any foam that rises to the surface.
6. Cook the noodles
   In the last 15 minutes of cooking, bring a separate large pot of water to a boil. Cook the noodles according to package instructions until al dente, usually 3-5 minutes. Drain and set aside.
7. Add vegetables
   Add the bok choy to the beef broth and cook for 2-3 minutes until bright green and just tender. Taste the broth and adjust seasoning with more soy sauce or sugar if needed.
8. Serve the soup
   Divide the cooked noodles among serving bowls. Ladle the hot soup, beef chunks, and bok choy over the noodles. Garnish with chopped green onions and cilantro if desired. Serve immediately.