Hand-Cut Knife Noodles with Braised Beef

Ingredients

• 600 g Beef shank
• 300 g All-purpose flour
• 150 ml Water (for dough)
• 1 tsp Salt
• 3 tbsp Soy sauce
• 1 tbsp Dark soy sauce
• 2 tbsp Shaoxing wine
• 2 pieces Star anise
• 1 piece Cassia bark (cinnamon stick)(optional)
• 2 pieces Bay leaves(optional)
• 5 slices Ginger
• 4 cloves Garlic
• 3 stalks Scallions
• 15 g Rock sugar
• 1.5 L Beef stock
• 150 g Bok choy
• 2 tbsp Chili oil(optional)
• 1 tbsp Vegetable oil

Instructions

1. 1

   Blanch the beef shank in boiling water for 5 minutes, skim off foam, remove, and rinse under cold water. (10 minutes)

2. 2

   In a large pot, heat vegetable oil over medium heat. Sauté ginger slices, garlic cloves, and scallion whites for 2 minutes. Add star anise, cassia bark, and bay leaves; toast 1 minute.

3. 3

   Add the beef shank, Shaoxing wine, soy sauce, dark soy sauce, rock sugar, and beef stock. Bring to a boil, then reduce to a low simmer. Cover and braise for 90 minutes, turning the shank halfway, until fork-tender.

4. 4

   While the beef braises, make the noodle dough: mix flour, salt, and 150 ml water; knead 10 minutes until smooth and firm. Rest the dough, covered, for 30 minutes.

5. 5

   Knead the rested dough again for 2 minutes until very smooth. Keep it covered while the beef finishes braising.

6. 6

   Remove the beef shank, let it rest 10 minutes, then slice thinly. Strain the braising liquid and return it to the pot as broth; simmer gently and adjust seasoning with soy sauce or salt.

7. 7

   Bring a pot of water to a boil. Hold the dough in one hand and shave ribbons directly into the boiling water with a sharp knife, working quickly. Noodles are done 1-2 minutes after they float.

8. 8

   Blanch the bok choy in the noodle water for 1 minute and remove.

9. 9

   Divide the noodles into 2 bowls, top with sliced braised beef and bok choy, ladle over the hot spiced broth, and finish with scallion greens and chili oil if using.