Niu Rou Mian (Taiwanese-Style Beef Noodle Soup)

Ingredients

• beef shank, cut into 2-inch chunks1 kg
• neutral oil2 tbsp
• yellow onion1, quartered
• ginger1 thumb, sliced
• garlic6 cloves, smashed
• scallions4, halved
• Pixian doubanjiang3 tbsp
• tomato paste2 tbsp
• ripe tomatoes2, quartered
• Shaoxing wine1/2 cup
• dark soy sauce2 tbsp
• light soy sauce3 tbsp
• rock sugar2 tbsp
• star anise3 pods
• bay leaves2
• Sichuan peppercorns1 tsp
• dried chilies3
• water2 L
• fresh wheat noodles400 g
• baby bok choy4 small heads, halved
• suan cai (pickled mustard greens), chopped1/2 cup

Steps

1. 1

   Blanch the beef shank.

   Blanch the beef shank in a pot of boiling water for 3 minutes to release the scum. Drain and rinse the meat clean.

2. 2

   Sear aromatics until charred.

   In a heavy pot, heat the oil and sear the onion, ginger, garlic, and scallions until charred at the edges, about 3 minutes.

3. 3

   Fry doubanjiang and tomato paste.

   Push the aromatics aside, add the doubanjiang and tomato paste, and fry 1 minute until the oil turns red.

4. 4

   Add ingredients and bring to boil.

   Add the beef, tomatoes, Shaoxing, both soy sauces, rock sugar, star anise, bay leaves, Sichuan peppercorns, and chilies. Pour in the water and bring to a boil.

5. 5

   Braise beef at a bare simmer.

   Lower the heat to a bare simmer and braise covered for 2 hours, until the beef yields to a chopstick and the broth is mahogany.

6. 6

   Cook noodles and blanch bok choy.

   Cook the noodles in a separate pot of boiling water according to the package. Blanch the bok choy in the last 60 seconds.

7. 7

   Assemble bowls and serve.

   Divide noodles among 4 deep bowls. Ladle over the beef and broth, top with bok choy, and finish with a spoonful of suan cai.