Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian) Recipe

Name: Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian)
Prep time: 40 min
Cook time: 2 h 10 min
Total time: 2 h 50 min
Yield: 6-10 servings
Ingredients: 2 lb. 14 oz. long-cut boneless beef shanks (about 3); 2 Tbsp. canola oil; One 2-inch piece ginger, unpeeled, cut into ¼-inch slices; 10 cloves garlic, crushed; 3 dried chiles de árbol; ¼ cup Taiwanese rice wine; 2 Tbsp. dark soy sauce; 1 Tbsp. black vinegar; 1 tsp. sugar; 2 medium yellow onions, quartered; 3 plum tomatoes, quartered; 4 star anise pods; 1 Tbsp. whole black peppercorns; Kosher salt; 6 baby bok choy; 2 lb. thin egg noodles; Pickled mustard greens, chopped, for garnish

Ingredients

2 lb. 14 oz. long-cut boneless beef shanks (about 3)
2 Tbsp. canola oil
One 2-inch piece ginger, unpeeled, cut into ¼-inch slices
10 cloves garlic, crushed
3 dried chiles de árbol
¼ cup Taiwanese rice wine
2 Tbsp. dark soy sauce
1 Tbsp. black vinegar
1 tsp. sugar
2 medium yellow onions, quartered
3 plum tomatoes, quartered
4 star anise pods
1 Tbsp. whole black peppercorns
Kosher salt
6 baby bok choy
2 lb. thin egg noodles
Pickled mustard greens, chopped, for garnish

PREP TIME 40m	COOK TIME 2h10m	TOTAL TIME 2h50m
YIELD 6-10 servings

Instructions

In a large pot, add the beef shanks and enough cold water to cover.
Bring to a boil and cook for 10 minutes; drain.
Let cool for about 30 minutes, then cut the beef into ½-inch slices.
In the same large pot, heat the oil over medium-high.
Add the beef slices and cook until both sides are lightly browned, about 8 minutes.
Push the beef to the sides of the pot, then add the ginger, garlic, and chiles to the empty center; cook until fragrant, about 2 minutes.
Stir in the rice wine, soy sauce, black vinegar and sugar; cook for 1 minute.
Add the onions, tomatoes, star anise, peppercorns, 2 tablespoons salt, and 8 cups water.
Bring to a boil, then reduce the heat to maintain a simmer and cook, covered, for 1 hour.
Turn off the heat and let stand, still covered, 1 hour more.
Uncover the pot and transfer the beef to a medium bowl.
Strain the broth and set aside, discarding the other solids.
Return the beef and broth to the pot and reheat over medium.
When ready to serve, bring a large pot of salted water to a boil.
Add the bok choy and cook until just tender, about 2 minutes.
Transfer to a bowl.
Add the noodles and cook until softened, about 4 minutes; drain.
Divide the noodles, bok choy, beef, and broth among bowls, garnish with pickled mustard greens, and serve.