Braised beef noodle soup

Step 1/4

• 1 slices ginger
• ½ scallion
• 250 g beef soup meat

• cutting board
• knife
• large pot with lid

Thinly slice ginger. Roughly cut scallion to long sticks, saving some green part for styling. Cut the beef into bite-sized chunks. Add to a heavy-bottom pot (you can use a normal one if you don’t happen to have a cast iron one) and cover with cold water with 2 slices of ginger. Bring it to a boil over medium heat, cook for approx. 3 min. Drain and wash the foam from the meat if necessary, set aside. Rinse the pot and dry for the next step.

Step 2/4

• 1 ginger
• ½ tbsp doubanjiang (Sichuan chili bean paste)
• 1½ tbsp light soy sauce
• vegetable oil

• spatula

In the same pot, heat some vegetable oil over medium heat. Once warm, add the sugar, melt and let caramelise until golden. Then add the beef chunks, stir to coat the chunks in the melted sugar. Add the remaining ginger, scallion, chili bean paste and all the spices to the beef. Fry briefly until fragrant. Then add light and dark soy sauce.

Step 3/4

• 250 ml beef stock
• 100 ml water

Add the stock and the water to the pot and bring it to a simmer. Cook the beef with the lid on, over medium-low heat, stew for at least 45 min., or until the soup has reduced, and the beef is soft. You can also cook longer for up to 2 hr. for a more tender meat.

Step 4/4

• 2 heads bok choy
• 150 g Asian wheat noodles
• 5 g cilantro

• large pot
• ladle

Approx. 10 min. before your beef is ready, quarter bok choy. Set up a pot of water to boil, add your noodles and cook according to instructions. At the end of cooking time, add bok choy, cook for approx. 1 min. Divide the noodles and bok choy in bowls, add some cooking water (about 1 ladle per bowl or as wished), then top up with the braised beef and the soup. Garnish with cilantro and scallion if desired.

Enjoy your meal!