Tawainese beef noodle

Taiwanese Beef Noodle
recipe adapted from The Woks of Life
serves 6-8

INGREDIENTS:
3.5 - 4 lbs beef shank, boneless

2 tbsp avocado or olive oil
1 onion, quartered

3 green onions, cut into 2" pieces

2" piece of ginger, smashed
6 cloves garlic, smashed

1 large tomato, quartered
4 dried chilies, ripped in half

1 tbsp tomato paste
2 tbsp spicy bean paste (douban jiang)

2 tsp sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine

8 cups water

1 Chinese aromatic herb packet

fresh wheat (white) noodles
Bok choy
cilantro, chopped

green onions, chopped

METHOD:

1. In a medium pot, fill 3/4 with water, add salt and bring to a boil. Once the water is boiling, blanch beef and then set aside to cool. Once cooled, cut up beef into 2" pieces. Season with kosher salt, set aside.

2. In a large pot or instant pot, over medium heat, add oil, crushed ginger, garlic, green onions, and onions in that order. Stir to lightly caramelize and let the onion turn translucent. Add the tomato and dried chilies.

3. Add tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly. Add the 8 cups of water and spice packet and bring to a boil. Add beef, lower heat and simmer for 3-4 hours. If using an instant pot, pressure cook on high, 15 mins setting and let vent naturally.

4. While the beef is cooking, prepare the noodles and bok choy. Set aside. Once beef is tender, use a ladle to skim and defat the broth.

5. Divide noodles into individual bowls. Top with bok choy and garnish with cilantro and green onion. Ladle the hot beef and broth over. Serve immediately.