Niu Rou Mian

Ingredients

• 2 lb beef shank or chuck, cut into large chunks
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 knob ginger, sliced
• 4 cloves garlic, smashed
• 2 tablespoons doubanjiang (fermented chili bean paste)
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons rice wine
• 1 tablespoon sugar
• 2 star anise
• 1 cinnamon stick
• 2 bay leaves
• 8 cups water or beef stock
• 1 lb fresh wheat noodles
• 2 heads baby bok choy
• 1 cup Taiwanese pickled mustard greens (suan cai)
• 2 green onions, sliced, for garnish

Before you cook

• Cut the beef shank into large chunks suitable for long braising.
• Slice the onion and ginger and smash the garlic cloves.

Steps

1. Bring a pot of water to a boil and blanch the beef chunks for 3 minutes to remove surface impurities.
2. Drain and rinse the blanched beef under cold water.
3. Heat the vegetable oil in a large pot over medium heat.
4. Add the onion, ginger and garlic to the pot.
5. Stir-fry for 3 minutes until fragrant.
6. Add the doubanjiang and stir-fry for 1 minute until the oil turns red.
7. Return the blanched beef to the pot.
8. Stir in the soy sauce, dark soy sauce, rice wine and sugar, coating the beef.
9. Add the star anise, cinnamon stick and bay leaves.
10. Pour in the water or stock and bring the pot to a boil.
11. Skim off any foam, then lower the heat and simmer, covered, for 1 1/2 to 2 hours, until the beef is tender.
12. Bring a separate pot of water to a boil for the noodles.
13. Cook the fresh wheat noodles according to the package timing, then drain.
14. Blanch the baby bok choy in the same noodle water for 1 minute, then drain.
15. Divide the noodles among bowls.
16. Ladle the braised beef and its broth over the noodles.
17. Top each bowl with bok choy and pickled mustard greens.
18. Garnish with sliced green onions before serving.