Taiwanese Beef Noodle Soup (Niu Rou Mian)

Ingredients

• about 910 g Beef Shank
• 8 cups Beef Broth
• 1/4 cup Soy Sauce
• 1 tbsp Dark Soy Sauce
• 2 tbsp Rice Wine
• 3 slices Ginger
• 4 cloves Garlic
• 2 pieces Star Anise
• 1 tbsp Chili Bean Paste (Toban Djan)
• about 450 g Egg-Free Noodles
• 1 bunch Bok Choy
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g Beef Shank into large, roughly 5.08 cm pieces. In a large pot (e.g., a 6-quart Dutch oven or stockpot), bring at least 8 cups of water to a rolling boil (100°C / 100°C). Add the beef shank pieces to the boiling water and blanch for 5 minutes to remove impurities; then carefully remove, rinse under cold water, and set aside.
2. 2In the same large pot, combine the 8 cups Beef Broth, 1/4 cup Soy Sauce, 1 tbsp Dark Soy Sauce, 2 tbsp Rice Wine, 3 slices Ginger, 4 cloves Garlic (peeled but left whole), 2 pieces Star Anise, and 1 tbsp Chili Bean Paste.
3. 3Add the rinsed beef shank pieces to the pot with the braising liquid. Bring the liquid to a rolling boil over high heat (100°C / 100°C), then reduce the heat to low, cover the pot tightly, and simmer gently for 2 hours, or until the beef is fork-tender and easily pulls apart.
4. 4Carefully remove the tender beef shank pieces from the pot and place them on a cutting board; let them cool for at least 15 minutes to firm up slightly. Once cooled, shred or cut the beef into bite-sized pieces, approximately 2.54 cm cubes or strips.
5. 5In a separate large pot (e.g., a 6-quart stockpot), bring at least 8 cups of water to a rolling boil (100°C / 100°C). Add the about 450 g Egg-Free Noodles to the boiling water and cook for 6-8 minutes, or until the noodles are tender but still slightly firm to the bite (al dente); then drain thoroughly.
6. 6While the noodles are cooking or immediately after draining, bring a small pot of water to a rolling boil (100°C / 100°C). Add the 1 bunch Bok Choy to the boiling water and blanch for 1 minute, until the leaves are bright green and slightly softened; then drain and set aside. Finely chop the 2 stalks Green Onions.
7. 7Divide the cooked egg-free noodles evenly among four serving bowls. Arrange the shredded or cut beef pieces and the blanched bok choy on top of the noodles in each bowl, then ladle the hot beef broth from the large pot over the noodles and toppings. Garnish each bowl generously with the chopped green onions before serving immediately.

Substitutions

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