Beef and Radish Soup

This **Spicy Sichuan Beef Steak and Radish Soup** is a bold, aromatic dish that combines tender beef with the warmth of Sichuan spices and the freshness of white radish. The beef is first blanched, then pressure-cooked with dried chili peppers, star anise, ginger, bay leaves, and Sichuan peppercorns for deep, complex flavors. Soy sauce, cooking wine, and salt enhance the richness, while the radish adds a sweet, earthy balance. Finished with fresh cilantro to cut through the richness, this soup is hearty, fragrant, and perfect for cold days or whenever you crave a comforting yet spicy meal. Quick to prepare in a pressure cooker, it delivers restaurant-quality taste with minimal effort. A must-try for lovers of Sichuan cuisine!