Szechuan Beef Soup

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season with salt. In a large Dutch oven or heavy pot, heat 2 tablespoons of vegetable oil over high heat. Working in batches to avoid overcrowding, sear the beef on all sides until well-browned, about 2-3 minutes per side. Transfer the beef to a plate and set aside.
2. Create the aromatic base
   In the same pot, add the remaining tablespoon of oil. Add the Szechuan peppercorns and dried chilies, stirring frequently until fragrant, about 30 seconds. Add the minced garlic, sliced ginger, and white parts of the green onions. Stir-fry for 1 minute until aromatic.
3. Build the soup base
   Add the chili bean paste and stir for 30 seconds until the oil turns red. Return the beef to the pot, then pour in the beef broth. Add the soy sauce and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 1 hour 30 minutes, or until the beef is tender.
4. Add the vegetables
   Add the sliced carrots and mushrooms to the soup and continue to simmer for 15 minutes. Then add the bok choy and simmer for an additional 5 minutes until the vegetables are tender but still have some bite.
5. Finish the soup
   Stir in the black vinegar and green parts of the green onions. Taste and adjust seasoning if needed. Remove the ginger slices and any visible whole Szechuan peppercorns if desired (or warn diners to eat around them).
6. Serve
   Ladle the hot soup into bowls, making sure each serving has a good amount of beef and vegetables. Garnish with additional chopped green onions. For authentic presentation, offer small dishes of chili oil on the side for those who desire extra heat.