Ingredients
Scale
- For the Steak and Broth
- 2½ pounds beef sirloin or flank steak (cut into large chunks)
- 8 cupsbeef broth or water
- 2 tablespoonsvegetable oil
- 4scallions, halved
- 1large onion, quartered
- 2medium tomatoes, chopped
- 1carrot, roughly chopped
- 3-inch piece daikon radish, chopped
- 1thumb-sized piece ginger, sliced
- 6cloves garlic, smashed
- 2 tablespoonschili bean paste (doubanjiang or chili garlic sauce)
- ½ cupsoy sauce
- 2 tablespoonstomato paste
- 2 tablespoonsbrown sugar
- 2star anise pods
- 1 teaspoonfennel seeds
- 1 teaspoonSichuan peppercorns
- 1cinnamon stick
- ½ teaspoonsalt, or to taste
- Pickled Mustard Greens (optional but recommended)
- 8 ouncespickled mustard greens, rinsed and finely diced
- 3garlic cloves, minced
- 2Thai chilis, finely chopped (optional)
- 1 tablespoonvegetable oil
- 2 tablespoonssugar
- For Serving
- 1½pounds fresh wheat noodles (or1pound dried noodles)
- 4–6 babybokchoy, halved
- Fresh scallions, thinly sliced for garnish
Instructions
- Prepare the SteakPlace steak pieces in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes to remove impurities.Drain and rinse the meat under cool water. Set aside.
- Build the Aromatic BaseIn a large soup pot or Dutch oven, heat vegetable oil over medium heat.Add scallions, onion, carrot, ginger, and garlic. Sauté for 4–5 minutes, stirring occasionally, until softened and fragrant.Stir in the chili bean paste and cook for 1 minute to release its aroma.
- Simmer the BrothAdd the blanched steak, tomatoes, daikon radish, soy sauce, tomato paste, brown sugar, star anise, fennel seeds, Sichuan peppercorns, cinnamon stick, and salt.Pour in 8 cups of beef broth or water. Stir well.Bring to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, or until the steak is tender and infused with the broth’s flavor.
- Strain and SliceRemove the steak pieces and allow them to cool slightly. Slice thinly against the grain.Strain the broth through a sieve to remove solids, leaving a clear, aromatic soup. Return to low heat to keep warm.
- Prepare the Pickled GreensWhile the broth simmers, heat 1 tablespoon of oil in a skillet over medium-high heat.Add minced garlic and Thai chilis (if using). Stir for 30 seconds until fragrant.Add diced mustard greens and cook for 2 minutes to evaporate any liquid.Sprinkle with sugar and stir for another 1–2 minutes until slightly caramelized. Remove from heat and set aside.
- Cook the Noodles and VegetablesIn a separate pot, bring water to a boil.Addbokchoy and blanch for 1 minute. Remove with tongs and rinse under cold water to preserve color.In the same pot, cook noodles according to package directions until just tender. Drain and rinse briefly under cool water.
- Assemble the BowlsWarm about 1½ cups of broth per serving and add sliced steak to heat through.Divide noodles among serving bowls. Pour hot broth and steak over them.Top with pickled mustard greens and blanchedbokchoy.Garnish with freshly sliced scallions.