Lan Zhou Style Beef Noodle Soup - cooking recipe

Ingredients

1 teaspoon szechuan peppercorns, ground
3 tablespoons olive oil
1 medium onion, sliced thin
3 garlic cloves, sliced thin
12 cups water
2 lbs beef chuck, boned
2 beef bouillon cubes
1 tablespoon ginger, ground
1 tablespoon curry powder
4 tablespoons soy sauce
2 tablespoons vinegar (black vinegar prefered)
1/4 teaspoon black pepper
6 cups broad rice noodles, cooked and still hot
peanuts, chopped (optional)
chili oil (optional)

Preparation

Fry the peppercorn powder on low heat for 30 second so it becomes fragrant. Add the oil and allow to sit for 10 minutes.
Saute the onions and garlic in the peppercorn oil until onions are clear and starting to brown.
In a deep-sided pot, add water and beef. Cover beef with sauted onions and garlic. Add rest of seasonings.
Boil and then simmer 1 1/2 - 2 hours til beef is tender.
Transfer beef to cutting board and allow to rest for 10 minutes. Slice thinly and set aside. Continue simmering the broth.
Divide cooked noodles among large soup bowls. Divide meat into soup bowls. Ladle broth over noodles and beef.
Serve with peanuts and chili oil.