Beef Noodle Soup (Niúròu Miàn)

Instructions

1. 1

   Heat the oil in a large pot or Dutch oven over medium-high heat until it shimmers. Working in batches, brown the beef cubes on all sides until deeply caramelized, about 8-10 minutes total per batch. Transfer to a plate and set aside.

2. 2

   In the same pot, add the dried chilies, star anise, cinnamon stick, and Sichuan peppercorns. Toast over medium heat for 30 seconds until fragrant, stirring constantly so they do not burn.

3. 3

   Add the crushed ginger, smashed garlic, and scallion whites to the pot. Stir-fry for 1-2 minutes until the aromatics become fragrant and slightly softened.

4. 4

   Return the beef to the pot and stir well. Pour in the soy sauce, dark soy sauce, rice wine, and rock sugar. Stir to coat all the beef. Pour in the stock and bring to a boil over high heat.

5. 5

   Once boiling, reduce heat to low, cover with a lid slightly ajar, and simmer for 2.5 to 3 hours. The beef should be fork-tender and the broth deeply dark and flavorful. Skim any foam that rises in the first 30 minutes. Taste and adjust seasoning with salt and white pepper.

6. 6

   While the broth is finishing in the final 10 minutes, bring a large pot of water to a rolling boil. Add noodles and cook according to package directions, stirring occasionally to prevent sticking. Drain and rinse briefly with cool water to stop cooking.

7. 7

   Divide cooked noodles among serving bowls. Ladle the hot broth and beef over the noodles, distributing the spices and aromatics evenly. Serve immediately with extra soy sauce, chili oil, pickled mustard greens, and bean sprouts on the side if desired.