Hong Shao Niu Rou Mian (Red-Braised Beef Noodle Soup)

Ingredients

• 2 lbs beef shank, cut into 2-inch chunks
• 12 oz fresh or dried thick wheat noodles (such as la mian or udon-style)
• 3 tablespoons vegetable oil
• 2 tablespoons Sichuan doubanjiang (spicy fermented bean paste)
• 1 tablespoon regular doubanjiang (non-spicy fermented bean paste)
• 6 cloves garlic, smashed
• 1 inch fresh ginger, sliced into 4 coins
• 4 scallions, white parts smashed, green parts sliced for garnish
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing rice wine
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 3 star anise
• 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns
• 3 dried red chilies
• 2 bay leaves
• 8 cups beef stock or water
• 1 teaspoon sesame oil
• 1 teaspoon white pepper
• 2 cups baby bok choy, halved
• Fresh cilantro, for garnish
• Chili oil, for serving

Instructions

1. Bring a large pot of water to a boil. Blanch the beef shank chunks for 5 minutes to remove impurities. Drain, rinse under cold water, and pat dry. Discard the blanching water.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef chunks on all sides until deeply browned, about 2 to 3 minutes per side. Remove and set aside.
3. Reduce heat to medium. In the same pot, add both types of doubanjiang and stir-fry for 1 to 2 minutes until fragrant and the oil turns red. Add the garlic, ginger coins, and smashed scallion whites, stirring constantly for another minute.
4. Add the tomato paste and sugar, stirring to combine with the aromatics. Cook for 1 minute until the tomato paste darkens slightly.
5. Pour in the Shaoxing rice wine and let it sizzle for 30 seconds, scraping any browned bits from the bottom of the pot.
6. Add the soy sauce and dark soy sauce, then return the seared beef to the pot. Add the star anise, cinnamon stick, Sichuan peppercorns, dried red chilies, and bay leaves.
7. Pour in 8 cups of beef stock or water, ensuring the beef is submerged. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 2 hours and 30 minutes, or until the beef is completely tender and yields easily to a chopstick or fork.
8. Remove the beef chunks with tongs and set aside. Strain the broth through a fine mesh sieve into a clean pot, discarding all solids. Skim any excess fat from the surface. Taste the broth and adjust seasoning with salt or soy sauce as needed. Return the beef chunks to the strained broth and keep warm over low heat.
9. Bring a separate large pot of water to a boil. Blanch the bok choy halves for 1 to 2 minutes until just tender and bright green. Remove with tongs and set aside. Cook the wheat noodles in the same boiling water according to package directions, usually 3 to 5 minutes for fresh noodles. Drain well.
10. Divide the cooked noodles among four deep bowls. Ladle the hot broth generously over the noodles, then arrange 2 to 3 pieces of beef shank and a portion of bok choy in each bowl. Drizzle with sesame oil, dust with white pepper, and top with sliced scallion greens and fresh cilantro. Serve immediately with chili oil on the side.