Recipe Details

Ingredients

• 4 star anise pods

• 1 cinnamon stick

• 5 bay leaves

• 2 tablespoons Sichuan peppercorns

• 1 teaspoon white peppercorns

• 3 pounds beef soup bones

• 3 pounds beef shank meat, or chuck, cut into 2-inch cubes

• 2 tablespoons oil

• 1 head garlic, cloves smashed

• 6 slices ginger

• 6 medium green onions, cut into thirds

• 1 small onion, quartered

• 3 Thai chilis, split lengthwise

• 2 tablespoons sugar

• 3 tablespoons spicy bean paste, or doubanjiang

• 2 tomatoes, sliced

• 1/2 cup Shaoxing Chinese rice wine

• 1/2 cup light soy sauce

• 1/4 cup dark soy sauce

• 1 1/2 pounds wheat noodles, or enough for 6 to 8 servings

• 3 heads baby bok choy, leaves separated and washed

• Chopped cilantro, for optional garnish

• Pickled mustard greens, for optional garnish

• Chili oil, for optional garnish

Description

1. Make a spice sachet with the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and white peppercorns.
2. Add the beef soup bones to a large soup pot. Add enough water to cover the bones and bring the water to a boil. Boil the soup bones for 3 minutes. Drain the bones and wash off any foam and residue from the bones. If using beef shank, boil the beef shank for 3 minutes and drain.
3. Brown the beef chuck or shank with 1 tablespoon of oil for 15 to 20 minutes in a big soup pot until the meat is caramelized. Set aside the browned beef on a plate.