This Beef Noodles Soup is one of my family’s favorite noodles soup with authentic Szechuan flavors. I used to make it the traditional way, but now with Instant Pot, it’s a breeze to prepare and just as delicious.
If you don’t yet have an Instant Pot, it’s time to get one. It’s on sale on Amazon, check this 7-in-one model and this 6-in-one model.
This Szechuan Beef Noodles Soup is served with pickled mustard green, as the sour and crispy vegetable balances out well the richness of the broth. As with most Szechuan dishes, it should have some heat, but you can adjust the spiciness with the amount of chili bean paste used. Pickled mustard green and chili bean paste can be found in most Asian supermarkets, or ordered via Amazon, here are the links for pickled mustard green and chili bean paste.
Szechuan Beef Noodles Soup with Instant Pot
Equipment
- Instant pot
Ingredients
- 3 lb Beef shank, cut into 1-1/2 inch cubes
- 3 tbsp oil
- 1-1/2 inches fresh ginger, peeled, crushed and minced
- 4 large cloves garlic, chopped
- 4 whole star anise
- 1/2 tbsp Szechuan peppercorns
- 1 large onion, shopped
- 2 tbsp chili bean paste, or hot bean paste (dou ban jiang)
- 2 whole green onions
- 1/4 cup soy sauce
- 2 oz rock sugar or 2 tablespoons brown sugar
- 2 large plum tomatoes
- 4 baby bok choy, bottom trimmed, washed
Garnish
- 1/2 lb egg-less Chinese wheat noodles
- 1 stalk green onion, chopped
- 1 small bunch coriander
- 4 to 5 oz pickled mustard green, sliced
Instructions
- Turn instant pot to sautee setting, heat oil. Add the cubed beef, sear on all sides and remove. Add the ginger, garlic, saute for a minute. Add the chopped onions, saute until translucent, about 3 minutes. Add chili bean paste, stir for 30 seconds.
- Add 9 cups of water, whole green onions, 2 tablespoons salt, star anise, rock sugar, soy sauce. Add back the beef. Put the peppercorn in a cheesecloth, add to the pot.
- Close and lock the lid of the IP. Set the knob to seal. Press Pressure Cook for 23 minutes. Let natural release for 20 minutes. Cover the knob with a kitchen towel (to avoid getting burned) and use a utensil to manually release remaining steam.Carefully open the lid. Cancel the keep warm option. Set to sautee to boil the broth. Add the tomatoes. Taste the broth and adjust seasoning, by adding more salt or more sugar if necessary.
- Meanwhile, cook the noodles according to package instructions. Drain the noodles and divide into 4 large bowls. Wash and trim the bok choy and put in each bowl.
- Slice the pickled mustard greens and put in each bowl. Spoon the beef and broth into each bowl. Garnish with green onion and coriander. Serve piping hot.
If you enjoy Beef Noodles Soup, try my recipe for the delicious Asian Beef Stew, Vietnamese style.
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Asian Beef Stew Instant Pot – Bo Kho
So yummy and spicy ?
Thanks, it’s really tasty!