Traditional Taiwanese Braised Beef Noodle Soup (Hong Shao)

Instructions

1. 1

   Blanch the beef shank in boiling water for 5 minutes to remove impurities, then rinse with cold water and cut into 1.5-inch chunks.

2. 2

   In a heavy-bottomed pot or dutch oven, sauté ginger, garlic, and scallions in oil until fragrant.

3. 3

   Add the spicy bean paste (doubanjiang) and stir-fry for 1 minute until the oil turns red.

4. 4

   Add the beef chunks and sear until lightly browned, then add rock sugar, five spice powder, and tomatoes.

5. 5

   Deglaze with Shaoxing wine and soy sauce, then pour in enough water (about 6-8 cups) to fully submerge the beef.

6. 6

   Bring to a boil, then reduce heat to low and simmer for 2 to 2.5 hours until the beef is fork-tender.

7. 7

   Cook the wheat noodles and bok choy separately according to package instructions.

8. 8

   Assemble by placing noodles in a bowl, adding beef chunks, and ladling the hot strained broth over the top.