Taiwanese Beef Noodle Soup

牛肉麵 · Niúròu miàn

Ingredients13

• beef shank800 g
• wheat noodles400 g
• ripe tomatoes2
• light soy sauce80 ml
• rice wine60 ml
• doubanjiang2 tbsp
• ginger30 g
• garlic4 cloves
• scallions4
• star anise2
• rock sugar1 tbsp
• bok choy200 g
• neutral oil2 tbsp

Method

1. Blanch the beef shank in boiling water for 5 minutes, then rinse and cut into large chunks.
2. Heat oil and stir-fry ginger, garlic, scallion whites, and doubanjiang until fragrant.
3. Add the beef, soy sauce, rice wine, star anise, rock sugar, and chopped tomatoes; cover with water.
4. Simmer gently for about 2 hours until the beef is tender and the broth is rich.
5. Cook the noodles separately, blanch the bok choy, and divide both among bowls.
6. Ladle beef and hot broth over the noodles and finish with sliced scallion greens.