Sichuan Pepper and Soy Taiwanese Beef Noodle Soup

Method

1. Add Sichuan peppercorns and additional soy sauce to the broth during the last 10 minutes of simmering.
2. In a pot, add beef, carrots, onion, and garlic, cover with water.
3. Bring to a boil, simmer 1.5-2 hours until beef is tender.
4. Cook noodles, drain, add to soup with soy sauce, vinegar, and chili oil.
5. Garnish with cilantro and serve.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.