BRAISED BEEF NOODLE SOUP

Ingredients

  • 1058 g beef chuck boneless short ribs

  • 1 tbsp ginger

  • 3 stalks scallion

  • 2 star anise

  • 1 cinnamon stick

  • 5 bay leaves

  • 2 tbsp sugar

  • 4 tbsp Shaoxing wine

  • 4 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 2 tbsp oyster sauce

  • 2 tbsp chili bean sauce (Toban Djan)

  • 4 cups water

  • As needed oil for searing

  • To taste black pepper

  • As needed noodles

  • As needed bok choy

Method

1. Blanch: Place beef in a large pot with cold water. Bring to a boil, skim impurities, remove beef, and discard water. Rinse beef with warm water.

2. Caramelize: In a clean pan, heat oil and sugar over medium-low. Once golden amber, add beef.

3. Sear: Add ginger, green onion, star anise, cinnamon, and bay leaves. Increase heat and stir-fry for 1 minute.

4. Aromatics: Deglaze with Shaoxing wine until evaporated. Add chili bean sauce (Toban Djan), stir-fry, then mix well.

5. Season: Add soy sauce, dark soy sauce, oyster sauce, and black pepper. Stir to coat.

6. Braise: Add hot water to cover. Cover and simmer on low for 1 hour or until tender.

7. Noodles: Cook noodles according to package instructions.

8. Bok Choy: Blanch bok choy in boiling water for 2 minutes.

9. Assemble: Divide noodles and bok choy into bowls. Pour beef and broth over the top. Garnish and serve.

Additional Notes

  • Beef Quality: The cut of beef is super important. The beef I used here was acceptable but not good; my first attempt was inedible, so while this was consumable, I wouldn't recommend the cut I purchased. It wasn't tender, and while I am still learning about meat, I know it wasn't the correct choice.

  • Beef Selection: Next time, I will use a whole chuck roast to get the desired beef texture, as tough beef will be the downfall of this entire dish.

  • Chili Bean Sauce: I used the specific chili bean sauce I had, but feel free to use whatever is available to you.

  • Noodles: I used udon noodles, but you should use whatever noodles you prefer.

  • Aromatics: I minced the ginger and garlic, but I recommend against that; use full cloves or slices for a cleaner broth, or simply strain it later.