Spicy Chinese Beef Noodle Soup
Ingredients
- 3 pounds boneless beef shank or chuck cut into 1 1/2" chunks
- 4 slices fresh ginger
- 1/4 cup Shaoshing wine
- 2 tablespoons oil
- 4 slices fresh ginger
- 6 cloves garlic smashed
- 1 onion cut up
- 4 dried chilies, torn or substitute 1-2 teaspoons red pepper flakes
- 4 scallions cut into 2" lengths
- 1 tomato quartered
- 1 tablespoon tomato paste
- 3 tablespoons spicy Szechuan bean paste
- 1/4 cup Shaoshing wine
- 1/4 cup dark soy sauce
- 1/4 cup soy sauce
- 1 daikon radish peeled, cut into chunks
- 4 carrots peeled, cut into chunks
- 1/2 teaspoon five spice powder
- 1 tablespoon dark brown sugar
- 4 cups beef broth
Spice Bag
- 2 tablespoons Szechuan peppercorns
- 4 star anise
- 1 cinnamon stick 3" long
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 3 bay leaves
To Serve
- 24 ounces fresh Chinese noodles
- 8 cups baby bok choy trimmed, cut up, cooked in water until tender
- spicy pickled mustard greens or mustard stem chopped fine
- 4 scallions minced
- 1/2 cup cilantro minced
- sesame oil
- white pepper
Instructions
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Bring a large pot of water to boil; add beef chunks, ginger and wine. Bring to a boil; reduce heat to simmer and cook 10 minutes. Strain beef.
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Wrap Spice Bag ingredients in cheesecloth and tie together with string.
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Heat oil in Instant Pot using saute function. Add ginger, garlic, onion, scallions, tomato, and dried chilies, and stir briefly until fragrant; add tomato paste and spicy bean paste and stir until fragrant. Add wine, dark and regular soy sauces, scraping any bits and pieces from the bottom of the pot. Add beef, daikon, carrots, five spice powder, and brown sugar. Add Spice Bag and beef broth. Beef should be covered with liquid; if not, add a little more water until beef is just covered.
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Cook on high pressure for 70 minutes, then let pressure naturally release. Beef should be very tender.
To Serve
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Portion out noodles. Ladle sauce from beef on top of noodles. Arrange bok choy on top. Spoon beef on top. Garnish with scallions, cilantro, and pickled mustard greens. Drizzle with some sesame oil and serve with white pepper.