Taiwanese Keto Beef Noodle Soup (Dairy-Free)

Ingredients

• 2 lb Beef shank
• 12 oz Shirataki noodles
• 8 cups Beef broth
• 1/4 cup Soy sauce
• 2 tbsp Rice vinegar
• 3 pieces Star anise
• 2 inches Ginger
• 4 cloves Garlic
• 2 stalks Green onions
• 1 tsp Chili garlic sauce
• 4 cups Bok choy

Instructions

1. 1Cut the 2 lb beef shank into 1-inch (2.5 cm) cubes.
2. 2Peel and thinly slice the 2 inches of ginger, and peel and finely mince the 4 cloves of garlic. Wash and finely chop the 2 stalks of green onions for garnish, and wash and roughly chop the 4 cups of bok choy.
3. 3In a large heavy-bottomed pot, heat over medium-high heat (around 375°F / 190°C). Add the 1-inch (2.5 cm) beef shank cubes and sear for 5-7 minutes, turning occasionally, until browned on all sides.
4. 4To the pot with the seared beef, add the 8 cups of beef broth, 1/4 cup of soy sauce, 2 tbsp of rice vinegar, 3 pieces of star anise, the sliced 2 inches of ginger, the minced 4 cloves of garlic, and 1 tsp of chili garlic sauce.
5. 5Bring the mixture to a rolling boil over high heat (212°F / 100°C). Reduce heat to low (around 180°F / 82°C), cover, and simmer for 2-3 hours, or until the beef is fork-tender and easily pulls apart, reaching an internal temperature of at least 205°F (96°C).
6. 6During the last 5 minutes of simmering, stir in the 4 cups of chopped bok choy. Continue to simmer for 5 minutes, until the bok choy is bright green and slightly tender-crisp.
7. 7Open the package of 12 oz shirataki noodles, drain them into a colander, and rinse thoroughly under cold running water for 1-2 minutes. Place the rinsed noodles in a medium saucepan, cover with fresh water, and boil over high heat (212°F / 100°C) for 2-3 minutes, then drain well.
8. 8Divide the cooked and drained 12 oz shirataki noodles evenly among four serving bowls. Ladle the tender beef, broth, and bok choy over the noodles, and garnish each serving with the chopped 2 stalks of green onions.

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