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A close-up shot of a steaming bowl of beef noodle soup with bok choy, tender beef, and sliced green onions.

Sichuan-Style Spicy Braised Beef Noodle Soup

This hearty and deeply flavorful Sichuan-style beef noodle soup features tender, melt-in-your-mouth braised beef, a rich, aromatic broth with a kick, and springy noodles, all topped with fresh greens and fragrant herbs. It's a comforting bowl that perfectly balances savory, spicy, and umami notes.
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Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese, Sichuan
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Braised Beef
  • 2.5 lbs Beef Shank cut into 1.5-inch cubes
  • 2 tbsp Vegetable Oil
  • 3 inches Fresh Ginger sliced
  • 6 cloves Garlic smashed
  • 3 whole Star Anise
  • 1 stick Cinnamon Stick about 3 inches
  • 2 whole Bay Leaves
  • 5-8 dried Red Chilies adjust to spice preference
  • 1 tbsp Sichuan Peppercorns
  • 1/4 cup Shaoxing Wine or dry sherry
  • 1/4 cup Light Soy Sauce
  • 2 tbsp Dark Soy Sauce for color
  • 1 tbsp Rock Sugar or granulated sugar
  • 6 cups Beef Broth low sodium
  • 2 cups Water
For the Broth Aromatics (Optional, for richer broth)
  • 1/2 large Onion roughly chopped
  • 1 medium Carrot roughly chopped
  • 2 stalks Green Onions white and light green parts, roughly chopped
  • 2 inches Fresh Ginger roughly sliced
  • 4 cloves Garlic smashed
For Serving
  • 1 lb Fresh Noodles thick wheat noodles, or dried noodles as per package instructions
  • 1 head Baby Bok Choy or other leafy green, quartered
  • 1/2 cup Pickled Mustard Greens chopped, optional
  • 1/2 cup Fresh Cilantro chopped
  • 4 tsp Chili Oil or to taste, optional

Equipment

  • Large Dutch oven or heavy-bottomed stock pot
  • Cutting board
  • Sharp knife
  • Large fine-mesh strainer
  • Small saucepan
  • Large Pot

Method
 

Prepare the Braised Beef
  1. Pat the beef shank cubes dry with paper towels.
  2. Heat vegetable oil in a large Dutch oven or heavy-bottomed stock pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove seared beef and set aside.
  3. Reduce heat to medium. Add sliced ginger, smashed garlic (for braising), star anise, cinnamon stick, bay leaves, dried red chilies, and Sichuan peppercorns to the pot. Sauté for 1-2 minutes until fragrant.
  4. Return the seared beef to the pot. Pour in Shaoxing wine and deglaze the pot, scraping up any browned bits from the bottom.
  5. Add light soy sauce, dark soy sauce, rock sugar, beef broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef is very tender.
Finish the Broth
  1. Carefully remove the braised beef from the pot and set aside.
  2. Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding all the solids (spices, ginger, garlic, etc.).
  3. Skim off any excess fat from the surface of the strained broth. Taste and adjust seasoning if needed. If using, add the additional broth aromatics (onion, carrot, green onion, ginger, garlic) to the broth and simmer for another 30 minutes to deepen the flavor. Strain again if desired. Keep the broth warm.
Prepare Toppings and Noodles
  1. Bring a small saucepan of water to a boil. Quickly blanch the quartered baby bok choy for 1-2 minutes until vibrant green and slightly tender-crisp. Drain and set aside.
  2. In a separate large pot, cook the fresh noodles according to package instructions until al dente. Drain well.
Assemble the Soup
  1. Divide the cooked noodles among 4 large serving bowls.
  2. Ladle a generous amount of hot broth over the noodles.
  3. Arrange a portion of the tender braised beef cubes and blanched bok choy in each bowl.
  4. Garnish with chopped pickled mustard greens, fresh cilantro, and a drizzle of chili oil (if using). Serve immediately and enjoy!

Notes

Spice Level: Adjust the number of dried red chilies and Sichuan peppercorns to your preferred spice level. For a milder soup, use fewer or omit.
Noodles: Fresh noodles are highly recommended for the best texture, but dried wheat noodles or even ramen noodles can be used as a substitute.
Storage: Leftover braised beef and broth can be stored separately in airtight containers in the refrigerator for up to 3-4 days. The beef and broth also freeze well for up to 2-3 months. Cook fresh noodles just before serving.
Umami Boost: A teaspoon of fermented bean paste (doubanjiang) can be added with the aromatics when braising the beef for an extra layer of savory depth and subtle spice.