Ingredients (serves 6):
- 2 lbs boneless shank
- 4 slices ginger
- 6 garlic gloves smashed
- 2 stalks green onion
- 2 large tomatos coarsely chopped
- 2 tablespoons sugar
- 2 tablespoons broad bean paste or chili bean paste
- 1/2 tablespoon sichuan peppercorns
- 2 bay leaves
- 1/2 teaspoon five-spice powder
- 2 star anise
- 1 tangerine peel
- 1/4 cup soy sauce
- 4 tbsp dark soy sauce
- 1/2 cup rice wine
- 2 quarts water
- fresh wheat noodles
- bok choy or chinese pickled cabbage for garnish
Method:
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Cut the beef shank into 1/4 inch thick pieces.
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Heat the tablespoon oil in a large pot over medium high heat. Add the beef and arrange it into a single layer. After 2-3 minutes, flip to the other side until both sides are slightly browned. aside. Repeat with the remaining beef.
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Heat the tablespoon oil in the same pot. Add the ginger, garlic, green onion, tomato. Cook until the vegetables are softened. Add sugar and return the beef to the pot. Stir in the broad bean paste.
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Add the rice wine, soy sauce, dark soy sauce, peppercorns, bay leaves, five-spice powder, star anise, and tangerine peel.
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Add 2 quarts of the water and bring to a boil. Reduce the heat to a simmer. Cover and cook for 1.5-2 hours.
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Wash the bok choy thoroughly and cut it into halves.
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Blanch the bok choy in a pot of boiling water over high heat. Then cook the noodles according to the package instructions.
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Top with the beef and bok choy. Garnish with green onions.
Recipe from: https://www.iceorrice.com/taiwanese-beef-noodle-soup/
