Instant Pot Sichuan Spicy Beef Noodle Soup

Ingredients

• 2 large green onions
• 2- inch section ginger (peeled or unpeeled, cut into 1/4-inch-thick slices)
• 4 garlic cloves (crushed)
• 2 1/4 pounds beef short ribs,
• Fine sea salt (plus more as needed)
• 2 tablespoons neutral oil
• 1 teaspoon dried chile flakes
• 1 teaspoon Sichuan peppercorns
• 2 star anise (16 robust points total)
• 1 medium carrot (4 or 5 ounces, peeled or scrubbed, and cut into thick coins)
• 5 1/2 cups water
• 1/4 cup Sichuan chile bean sauce/paste (doubanjiang)
• 2 tablespoons Shaoxing rice wine or dry sherry
• 2 tablespoons dark soy sauce (or 2 tablespoons regular soy sauce plus 1 1/2 teaspoons dark molasses)
• Organic sugar or maple syrup (optional)
• 12 ounces dried Chinese-style egg noodles (ramen, or rice-based pasta (capellini or spaghetti))
• 8 to 10 ounces baby bok choy (quartered lengthwise and cut at an angle into pretty chopstickable pieces)
• 1/2 to 1 teaspoon white pepper (optional)
• 2 to 3 teaspoons toasted sesame oil (optional)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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.