Chile-braised Beef Noodle Bowl

Ingredients: Braising Liquid

* 6 cups chicken broth * 1/2 cup soy sauce * 1 tbsp Chinese rice wine or dry sherry * 1 tbsp chili bean sauce or chili garlic sauce * 10 cloves garlic, peeled and lightly crushed * 3 x quarter size slices ginger * 2 x green onions, cut into 2 inch lengths * 3 x whole star anise * 1 tsp sugar * 1/2 tsp black pepper * 1/2 tsp Chinese five spice powder

Chili Braised Beef Noodle Bowl

* 1 tbsp vegetable oil * 2 lb. beef brisket or well marbled boneless pot roast * 1 lb. fresh Chinese egg noodles * 6 x baby bok choy, each cut into quarters through the core * 2 tbsp chopped Sichuan preserved vegetable (optional) * 2 x green onions, chopped

Chili Braised Beef Noodle Bowl

1. Place a Dutch oven over medium-high heat until hot. Add oil, swirling to coat bottom. Place meat in pan and brown for 2 minutes on each side. Add braising liquid ingredients and bring to a boil. Reduce heat; cover and simmer until beef is tender when pierced, 2 to 2 1/2 hours. 2. Near serving time, cook noodles in a large pot of boiling water according to package directions; drain, rinse with cold water, and drain again. Divide noodles among large soup bowls. 3. In a pot of boiling water, cook bok choy until tender, 2 to 3 minutes. Drain and place over noodles in each bowl. 4. Remove meat from braising liquid and cut into chunks; place in bowls with noodles. Ladle hot broth over noodles. 5. Garnish with preserved vegetable and green onions and serve. 6. Yield: 6 to 8 servings.

Yield: 2

From Tmp, a Wikia wiki.

From Recipes Wiki, a Wikia wiki.