Spicy Sichuan Style Taiwanese Beef Noodles

Instructions

1. 1

   Blanch the beef shank in boiling water with ginger and scallions for 5 minutes, then rinse and cut into 1.5-inch cubes.

2. 2

   In a heavy pot, sauté ginger, garlic, and Sichuan peppercorns in oil until fragrant.

3. 3

   Add the Doubanjiang and stir-fry on low heat until the oil turns red and aromatic.

4. 4

   Add the beef cubes and sear until browned, then deglaze with soy sauce and rice wine.

5. 5

   Pour in beef stock, add star anise and rock sugar, then bring to a boil before simmering on low for 2 hours.

6. 6

   Cook the wheat noodles and bok choy in a separate pot of boiling water until al dente.

7. 7

   Strain the beef broth through a fine mesh if a clear soup is desired, or leave as is for a rustic feel.

8. 8

   Assemble by placing noodles in a bowl, topping with beef chunks, pouring over the spicy broth, and garnishing with chili oil.