Because the broth is spicy and big tasting, there’s no need to flood the bowl with it. Think of the broth more like a sauce. If you're making this recipe in a stovetop pressure cooker or regular pot, see the Note at the end for guidance.
Course: Main Course
Cuisine: Chinese
Keyword: beef noodle soup, noodle soup, sichuan
Servings: 6
Equipment
instant pot
pressure cooker
Ingredients
2large green onions
2-inchsection gingerpeeled or unpeeled, cut into ¼-inch-thick slices
4garlic clovescrushed
2 ¼poundsbeef short ribsor 1 ½ pounds beef short ribs plus ¾ pound beef shank
Fine sea saltplus more as needed
2tablespoonsneutral oil
1teaspoondried chile flakes
1teaspoonSichuan peppercorns
2star anise16 robust points total
1medium carrot4 or 5 ounces, peeled or scrubbed, and cut into thick coins
5 ½cupswater
¼cupSichuan chile bean sauce/pastedoubanjiang
2tablespoonsShaoxing rice wine or dry sherry
2tablespoonsdark soy sauceor 2 tablespoons regular soy sauce plus 1 ½ teaspoons dark molasses
Organic sugar or maple syrupoptional
12ouncesdried Chinese-style egg noodlesramen, or rice-based pasta (capellini or spaghetti)
8 to 10ouncesbaby bok choyquartered lengthwise and cut at an angle into pretty chopstickable pieces
½ to 1teaspoonwhite pepperoptional
2 to 3teaspoonstoasted sesame oiloptional
Instructions
Thinly slice the hollow green parts of the green onions and reserve for garnish. Set the white part of the green onion aside with the ginger and garlic.
Pat the beef dry with paper towel, then lighty season with salt. Program the Instant Pot (or a similar kind of multicooker) to Saute or Brown at a high temperature. Add the oil and when shimmering, in batches, brown the beef on 2 or 3 sides. Hold on a plate.
Dump the green onion, ginger and garlic into the Instant Pot. Cook, stirring for about 1 minute, until aromatic. Add the chile flakes, peppercorns and star anise and stir them around for 1 minute, or until fragrant. Return the beef to the pot, stir to combine, then add the carrot, water, chile sauce/paste, wine, and soy sauce.
Lock the lid in place. Program the Instant Pot to cook on high pressure for 18 to 20 minutes (use the maximum of time if you like tender meat). When done, turn the machine off and/or unplug it. Let naturally depressurize for 20 minutes before releasing pressure.
Use tongs to transfer the beef to a bowl of water to cool and prevent an overly dry exterior. Let the beef sit for about 1 minute, then transfer to a plate, partially cover, and let further cool.
Skim most of the fat from the top of the broth. Then strain the broth through a fine mesh strainer (line it with paper towel for more clear, less thick broth; the chile will stain muslin like crazy, though you may use cloth, if you like!). At this point, the broth and beef can be refrigerated for up to 5 days; keep them in separate containers.
Boil the noodles according to package direction, to a tender-chewiness, slightly past al dente. Drain, rinse with water and set aside to drain more. Divide among 6 soup bowls.
Remove the bones from the short ribs, then cut across the grain into ¼-inch-thich slices. If using the shank, cut or use fingers to turn it into ¾ to 1-inch chunks; include the chewy parts too! Add the beef to the pot of broth.
Warm the broth and if needed, season with salt by the ¼ teaspoon to create a strong savory flavor. To round out flavors, try adding a the sugar or maple syrup by the 1 teaspoon.
When satisfied, bring the broth to a boil, then add the bok choi. Stir and let cook for about 1 minute, until just softened. Ladle the vegetables, beef and broth into each bowl. Top with the reserved green onion, white pepper and a drizzle of sesame oil. Dig in as soon as possible.
Notes
If making this in a stovetop pressure cooker, use 6 cups of water instead of 5 ½ cups. Without a pressure cooker, brown and simmer the beef in a 4-quart pot, partially covered. Use about 7 ½ cups water and simmer for 2 hours, or until chewy-tender. Add more water during the simmering as needed. You should net about 6 cups of broth, boil down the broth or add water if you went too far.