Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp neutral oil
  • 3-inch piece fresh ginger, smashed
  • 6 cloves garlic, crushed
  • 1 large white onion, quartered
  • 3 star anise pods
  • 1 cinnamon stick
  • 1 tsp Sichuan peppercorns
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tbsp brown sugar
  • 1 large tomato, wedged
  • 6 cups low sodium beef bone broth
  • 14 oz fresh wheat noodles
  • 2 bunches bok choy, blanched
  • 1/4 cup chopped cilantro and scallions for garnish
  • 1 tbsp chili oil

Instructions:

  1. Heat 2 tbsp neutral oil in your pot. Add beef in batches and cook 5 minutes until deeply browned and crackling.
  2. Remove beef. In the same fat, add the smashed ginger, 6 crushed cloves of garlic, and quartered white onion. Sauté 3 minutes until the onion edges singe.
  3. Toss in 3 star anise, 1 cinnamon stick, and 1 tsp Sichuan peppercorns. Stir 1 minute until the aroma fills the room.
  4. Pour in 2 tbsp Shaoxing wine. Scrape the bottom of the pot with a wooden spoon to release the flavor.
  5. Add 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp brown sugar, and the tomato wedges. Return the beef to the pot.
  6. Pour in 6 cups beef bone broth. Cover and simmer for 45 minutes until the beef is tender when pierced.
  7. While the beef rests, boil the 14 oz fresh wheat noodles according to package directions. Note: Do not overcook; they will soften further in the hot soup.
  8. In the last 2 minutes of noodle cooking, add the 2 bunches of bok choy to the water.
  9. Place noodles and bok choy in bowls, ladle over the hot beef and broth, and garnish with cilantro, scallions, and 1 tbsp chili oil.