One-Pot Szechuan Beef & Baby Bok Choy Noodle Soup (Ready in 18 Minutes)
A quick, aromatic noodle soup featuring tender beef strips, baby bok choy, and chewy udon in a spicy Szechuan broth—all made in one pot for minimal cleanup and maximum flavor.
- 12 oz beef sirloin, thinly sliced
- 10 oz fresh or frozen udon noodles
- 4 each baby bok choy, halved lengthwise
- 5 cups low-sodium beef broth
- 2 tbsp Szechuan chili oil
- 2 tbsp soy sauce
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 each scallions, sliced (plus more for garnish)
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp Szechuan peppercorns, lightly crushed (optional)
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Instructions
In a large pot over medium-high heat, add Szechuan chili oil and sauté beef slices for 1 minute until just browned. Remove beef with a slotted spoon and set aside.
⏱️ 1 minuteIn the same pot, add grated ginger, minced garlic, and scallions. Sauté for 30 seconds until fragrant.
Pour in beef broth, soy sauce, rice vinegar, and Szechuan peppercorns (if using). Bring to a boil.
⏱️ 4 minutesAdd udon noodles and bok choy to the boiling broth. Cook for 3 minutes, or until noodles are tender and bok choy is bright green.
⏱️ 3 minutesReturn beef to the pot and simmer for 1 more minute. Drizzle with sesame oil, stir, and taste for seasoning.
⏱️ 1 minuteDivide among bowls and garnish with extra scallions. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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