Ingredients
- 1kg diced beef (I used flank but shin and stewing beef will work great)
- 1 brown (or white) onion
- 3 spring onions
- 6 garlic cloves
- 2 tbsp oil (canola, peanut or grapeseed)
- Thumb-size piece of ginger
- 1 long red chilli
- 2 tomatoes
- 3 star anise
- 2 tomatoes
- 1L beef stock
- 150ml soy sauce
- 100ml Shaoxing cooking wine
- 4 tablespoons doubanjiang
- 40g rock sugar (or brown sugar)
- 1 head bok choy (per person)
- 100g dried egg noodles (per person)
Method
1. In a large pot with 2 tbsp of oil, saute the brown onion, garlic and ginger.
2. After 2-4 minutes add the spring onion, red chilli, star anise and tomatoes (cut into quarters) and saute this for another 3-4 minutes.
3. Add your beef and rock sugar and saute this for another 3-4 minutes.
4. Add the doubanjiang, Shaoxing, soy sauce and beef stock, and give everything a good stir. Once it's come up to a light simmer, turn it down as low as it will go and cook until the beef is super tender, this will take 3-4 hour*s.*
5. Once your beef is almost ready, have a pot of water boiling to quickly cook your dried noodles and bok choy.
6. Then in a serving bowl, place your noodles followed by your beef, beef broth and bok choy, garnish with some finely sliced spring onion greens and a little more chilli oil if you like it spicy.
- 1kg diced beef (I used flank but shin and stewing beef will work great)
- 1 brown (or white) onion
- 3 spring onions
- 6 garlic cloves
- 2 tbsp oil (canola, peanut or grapeseed)
- Thumb-size piece of ginger
- 1 long red chilli
- 2 tomatoes
- 3 star anise
- 2 tomatoes
- 1L beef stock
- 150ml soy sauce
- 100ml Shaoxing cooking wine
- 4 tablespoons doubanjiang
- 40g rock sugar (or brown sugar)
- 1 head bok choy (per person)
- 100g dried egg noodles (per person)
Method
1. In a large pot with 2 tbsp of oil, saute the brown onion, garlic and ginger.
2. After 2-4 minutes add the spring onion, red chilli, star anise and tomatoes (cut into quarters) and saute this for another 3-4 minutes.
3. Add your beef and rock sugar and saute this for another 3-4 minutes.
4. Add the doubanjiang, Shaoxing, soy sauce and beef stock, and give everything a good stir. Once it's come up to a light simmer, turn it down as low as it will go and cook until the beef is super tender, this will take 3-4 hour*s.*
5. Once your beef is almost ready, have a pot of water boiling to quickly cook your dried noodles and bok choy.
6. Then in a serving bowl, place your noodles followed by your beef, beef broth and bok choy, garnish with some finely sliced spring onion greens and a little more chilli oil if you like it spicy.
