Taiwanese Beef Noodle Soup

• tempo di preparazione: 30 minutes
• tempo totale: 1 hour 30 minutes

Ingredienti

500 g Shanghai thick noodles

2-3 lbs beef shank (about 3 boneless beef shank)

1 tbsp oil

2 slices ginger

1 medium yellow onion

2 scallion whites

6 cloves crushed garlic

3 dried red chillies

2 tbsp sugar

3 tbsp chili bean sauce (toban djang 辣豆瓣醬)

1 tbsp tomato paste

3 tbsp soy sauce

2 tbsp dark soy sauce

¼ cup Shaoxing rice wine

1 cinnamon stick

2 bay leaves

2 star anise

1 dried orange peel

1½ - 2 L water

Istruzioni

Cut your boneless beef shank into 2-3 inch pieces.

Then place the beef in boiling water for 10 minutes to remove the scum.

Drain and rinse with water to clean.

Prepare your vegetables. Quarter your onion, slice ginger, cut scallion whites into 3 inch segments, and crush garlic.

In a pot or wok, heat up oil over medium-high heat. Add ginger, onions, scallion whites, garlic, and dried red chilies. Stir for 1 minute.

Add sugar, chili bean sauce, tomato paste, soy sauce, dark soy sauce, and Shaoxing rice wine. Stir for 2 minute until bubbles.

Add that mixture into your pressure cooker pot along with the drained beef, water, and aromatics. Add just enough water to cover the beef about 1½ - 2 liters.

Pressure cook accordingly for 45 minutes or until beef is tender. If you don't have a pressure cooker, allow this to simmer covered for at least 3 hours until the beef is completely tender.

Cook Shanghai thick noodle in boiling water for 2 minutes.

Assemble your bowl with bok choy, tender beef, broth, and green onions.

TIP: if you find there is not enough flavor in the broth, place it over the stove on high heat uncovered and let it reduce for 10-20 minutes or until you desired richness.