Ingredients
• 2 lbs beef shank or beef brisket
• 1 knob of ginger (cut into thin slices)
• 1 large onion (chopped in strips)
• 3 Stalks of scallion (cut into 2-3 inch. sections)
• 1 Stalk of scallion (diced into small rings for presentation)
• 1 tomato (chop into large chunks)
• 3 tbsp of hot bean paste
• 3/4 cup of soy sauce
• 1/2 cup rice wine
• 1 tsp Sambal Oelec chili paste (I like it hot!)
• 1 tbsp of Chinese BBQ “shacha” sauce (It’s savory, not sweet like American BBQ)
• Prepare a spice bag of: 1 tbsp Szechuan peppercorn, 2-3 pieces cinnamon bark, fennel seeds, 3-4 star anise pods, 3-4 cloves
• 1 tbsp of sugar
• 1 lb of handmade or Chinese noodles
• 4-5 bunches of bok choy (Cut off bottoms and slice in half vertically to retain the length)
Instructions
1) Cut and prepare all of the vegetables.
2) Bring one pot of water to a boil and place the beef into the water for 3 minutes. This helps to separate impurities from the meat, resulting in a clearer broth. Drain, dry, and set aside. When it has cooled off, slice the beef into large square chunks.
3) In another pot or wok, heat up 2 tbsp of oil over medium heat to saute the ginger and onion until the onion browns.
3) In another pot or wok, heat up 2 tbsp of oil over medium heat to saute the ginger and onion until the onion browns.
4) Clean out the original pot and place the sliced beef over medium heat. Add cooking wine, hot bean paste, Chinese barbecue sauce, and sambal oelek chili sauce. Stir well. Add soy sauce, sugar, and long scallion pieces and stir well again. Sauté to meld the flavors for a few minutes.
5) Add the water, spice bag, and tomato to the pot. Boil, then simmer for 2-3 hours until the beef chunks are tender. Afterwards, taste the broth. It is best if it tastes a bit too salty. This is because the noodles will later be added to a bowl of this broth, which will water it down to the perfect balance.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soups
- Cuisine: Taiwanese
