Taiwanese Beef Noodle Soup

Ingredients

• •2.5 lbs boneless beef shank, cut into 2-inch chunks
• •2 tbsp vegetable oil
• •3 tbsp doubanjiang (spicy fermented bean paste)
• •1 onion, sliced
• •6 cloves garlic
• •3-inch piece ginger, sliced
• •4 star anise
• •1 cinnamon stick
• •2 tbsp Sichuan peppercorns
• •1/2 cup soy sauce
• •2 tbsp dark soy sauce
• •2 tbsp rock sugar or sugar
• •3 tomatoes, quartered
• •8 cups water or beef broth
• •1.5 lbs fresh wheat noodles
• •Baby bok choy, blanched, for serving
• •Pickled mustard greens and scallions, for garnish

Steps

1. 1.Bring a large pot of water to a boil and blanch the beef shank chunks for 1 minute to remove excess blood and impurities, then drain and rinse.
2. 2.Heat the oil in a large pot, add the doubanjiang, onion, garlic, and ginger, and stir-fry for 2-3 minutes until fragrant and the oil turns red.
3. 3.Add the star anise, cinnamon stick, and Sichuan peppercorns and toast for 30 seconds.
4. 4.Add the blanched beef, soy sauce, dark soy sauce, sugar, and tomatoes, and stir to coat the beef in the aromatics.