Beef Entertaining Main Chinese

Sichuan beef soup

Name: Sichuan beef soup recipe
Yield: 6
Cuisine: /chinese
Ingredients: 1.2kg beef bones (see notes); 40.00 ml vegetable oil; 1kg beef chuck, cut into 5cm pieces; 1 large onion, chopped; 60g fresh ginger, peeled, sliced; 6 garlic cloves, smashed; 5 star anise; 2 cinnamon quills; 2 tsp Sichuan peppercorns; 2 roma tomatoes, roughly chopped, plus 4 extra, finely chopped; 125.00 ml chilli sauce; 125ml mirin; 60ml soy sauce; 40.00 ml soy sauce; 450g thick egg noodles; 2 bunches bok choy, halved; 250.00 ml roughly chopped coriander; 300g long red chillies, chopped; 20.00 ml Chinese black (chinkiang) vinegar; 2 garlic cloves; 2 tsp caster sugar

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by Lucy Nunes

Delicious Team

Jun 28, 2024

Traditional Chinese flavours are celebrated in this aromatic Sichuan beef soup. Perfect to make on a slow weekend, this delicious recipe is the ultimate thing to serve a large family or a table full of close friends. This warming meal is enriched with beef bones, tender beef cheeks and fragrant ingredients including fresh ginger, cinnamon, Sichuan peppercorns, and traditional chilli bean sauce. Finished with a chewy thick egg noodles, this hearty soup is sure to be one of your favourites.

Recipe note: Begin the fermented chilli recipe 3-5 days ahead. Begin the soup recipe at least 4 1/2 hours ahead. You’ll need a sterilised jar and a large stockpot.

1.2kg beef bones (see notes)
2 tbs vegetable oil
1kg beef chuck, cut into 5cm pieces
1 large onion, chopped
60g fresh ginger, peeled, sliced
6 garlic cloves, smashed
5 star anise
2 cinnamon quills
2 tsp Sichuan peppercorns
2 roma tomatoes, roughly chopped, plus 4 extra, finely chopped
1/2 cup (150g) doubanjiang (chilli bean sauce, from Asian grocers)
1/2 cup (125ml) Chinese rice wine (shaohsing)
1/4 cup (60ml) dark soy sauce
2 tbs soy sauce
450g thick egg noodles
2 bunches bok choy, halved
1 cup roughly chopped coriander

Fermented chilli

300g long red chillies, chopped
1 tbs Chinese black (chinkiang) vinegar
2 garlic cloves
2 tsp caster sugar

Method

1.

For the fermented chilli, place all ingredients in a food processor with 1/4 tsp fine salt and whiz until a coarse texture. Transfer to an airtight container and stand, closed, at room temperature for 3-5 days, ‘burping’ container each day. Transfer to a sterilised jar, seal and store in fridge until needed (see notes).
2.

Place the beef bones in a large stockpot and cover with water. Bring to the boil and then drain. Repeat. Set bones aside. Rinse pot clean and wipe dry.
3.

Heat 1 tbs oil in same pot over high heat. Cook beef chuck, in 3 batches, for 4 minutes until well browned on all sides. Set aside as you go. Reduce heat to medium and add remaining 1 tbs oil. Add onion, ginger, garlic and spices and cook, stirring occasionally, for 5 minutes or until golden. Add roughly chopped tomatoes and cook for 2 minutes until they start to break down. Add the doubanjiang and cook, stirring, for 2 minutes.
4.

Return the beef to the pot with the wine, soy sauces and 3L water. Add the bones and bring to a simmer. Cook, covered, over low heat for 3 hours or until beef is tender.
5.

Set beef bones aside to cool slightly, then pick off any meat and discard bones. Strain stock over a large saucepan. Using tongs, pick out beef chuck and transfer to a chopping board. Discard remaining solids. Roughly chop beef (plus any meat from bones), then return to stock. Stand for the liquid to settle and discard excess oil with a spoon, or chill until fat solidifies, which makes it easier to discard.
6.

When ready to serve, reheat stock over medium-high heat. Bring a large saucepan of water to the boil. Cook bok choy for 2 minutes until wilted. Using tongs, divide between 6 serving bowls.
7.

Cook noodles according to packet instructions. Drain and divide between bowls. Divide extra tomato between bowls. Ladle over hot stock and beef. Sprinkle with coriander and serve with a dollop of fermented chilli.