½ lb. flank steak
1 medium head of bok choy
4 cups Chinese chicken broth
2 cloves garlic
2 tsp Szechuan peppercorns
2 green onions
8oz Shandong noodles
2 tsp salt
2 tbsp peanut oil
½ tbsp soy sauce
½ tbsp cornstarch
½ tbsp peanut oil
- Remove the excess fat from the steak and then cut it into thin slices making sure to cut across the grain of the meat. Place these slices in a bowl and add the marinade ingredients mixing them in thoroughly. Then let this marinate for 20 minutes while preparing the other ingredients.
- Remove the stalks from the head of bok choy and rinse them under cold running water to remove any excess dirt. Then dry them thoroughly. Chop off the white parts and save them for another recipe; and then tear the green leafy parts into medium sized pieces about 2 to 3 inches.
- Once the bok choy is cut, in a large pot bring the chicken broth to a boil. When it boils, add the bok choy leaves, cover, turn the heat to low, and let it simmer for 25 minutes.
- Next peel the garlic cloves and then dice them and set them aside.
- Then using a mortar and pestle, grind the Szechuan peppercorns and set them aside.
- Rinse the green onions under cold running water and dry them thoroughly. Then cut off the ends and discard and cut the stalks, both the green and white parts into tiny pieces and set them aside. This will be used as garnish for the noodle bowls.
- Bring another large pot of water to a boil and add just 1 teaspoon of the salt. When the water boils add the noodles and let them cook for 7 to 10 minutes or until “al dente.”
- Then drain them in a colander and run cold running water over them to stop the cooking. Then place them in a large bowl and toss them with just 1 tablespoon of the peanut oil to prevent them from sticking together.
- Next cook the beef by bringing another pot of water to a boil and add the remaining tablespoon of peanut oil and teaspoon of salt.
- Once it boils add the beef and let it cook for just 30 seconds to 1 minute, or just until it is cooked through. Then remove it with a slotted spoon and place it on a plate and set it aside.
- By this time the bok choy should be cooked and you can put together the noodle bowls. First, divide the noodles into 4 separate bowls, pushing them to one side. Then sprinkle on some of the diced garlic and ground Szechuan peppercorn, as much as each person prefers. Then add few strips of the beef on top of the noodles, and a few of the bok choy leaves next to the noodles in the empty side of the bowl. Then ladle the hot chicken broth on top to warm everything together and top with a few green onions for garnish and enjoy. This makes about 4 servings.