- 3 lbs beef shank
- 2 tablespoon oil
- 2 inch knob of ginger, sliced
- 6 cloves garlic
- 6 green onions, cut into 2" pieces
- 1 medium sized onion, sliced
- 2 tomatoes, cut into wedges
- 2 tablespoon spicy bean sauce (doubanjiang)
- ¼ cup light soy sauce
- 1 tablespoon dark soy sauce
- 6 cups water
- 2 pcs rock sugar
- ⅓ cup rice wine
- 1 5-spice packet
- 3 whole star anise
- 1 lb dry or fresh noodles
- 1 lb bok choy
- pickled mustard greens
- Cut the beef shank into 2-3 inch pieces. Place in a large pot and fill with water until the beef is completely submerged. Bring to a boil and cook for 3 minutes. Drain the beef in a colander and rinse off impurities.
- Heat up a large clean pot or Dutch oven over medium high heat. Add the oil, beef, ginger, garlic, green onion, onion, tomatoes and stir fry until fragrant. Add spicy bean sauce (doubanjiang), light soy sauce, dark soy sauce and stir fry for a few minutes until the ingredients are coated in sauce and the sauce starts to caramelize.
- Add in water, rock sugar, rice wine, 5-spice packet and star anise. Bring to a boil, cover and reduce the heat to a low simmer. Cook for 2 hours or until the beef is tender. Remove the 5-spice pack and star anise.
- Cook the noodles in a large pot of boiling water according to package instructions. Remove the noodles and reserve the boiling water to blanch the bok choy.
- Serve individual portions in a bowl with noodles, bok choy, beef and soup. Top with pickled mustard greens, scallions and cilantro. Enjoy!
If you're a fan of beef tendon like I am, feel free to add a pound of tendon to the recipe. The tendon will require an extra hour of cooking time. After the beef is tender, remove the beef and set it aside and continue cooking the tendon until it's tender. Reintroduce the beef and reheat.