Recipe help?

[luzula]

So a while ago I ate a really delicious meal at a Chinese stall at a food court. It was those thick Chinese wheat noodles and a stew with beef that had clearly cooked for a long time, some vegetables, and a spicy broth/sauce which I'm pretty sure had Szechuan pepper in it. I would like to try to recreate this, but when I search for "beef szechuan" (with variations) all I get is quick stir-fry recipes with tender meat. What I have in my freezer is not tender meat, but something tougher that needs to cook for hours, and anyway the meal I ate was clearly cooked a long time. Does anyone have any tips for what ought to go in that pot?

Comments

[whimsyful]

Thirding The Woks of Life!

This sounds like a variant of Red Braised Beef/红烧牛肉 used as a noodle topping. (https://thewoksoflife.com/red-braised-beef/). Closely related noodle soups are Taiwanese beef noodle soup (though that usually doesn't have Sichuan peppercorn), or Sichuanese spicy beef noodle soup? https://www.youtube.com/watch?v=AwEEoQzaIAg

[luzula]

Thanks so much for the links, I'll check them out! : )