Northern Chinese Hand-Pulled Beef Noodle Soup (红烧牛肉面)

Ingredients

• •700 g beef shank or beef stew cubes
• •400 g thick fresh or dried Chinese wheat noodles (or udon noodles)
• •2 tbsp neutral oil
• •5 garlic cloves, smashed
• •4 slices fresh ginger, sliced
• •4 stalks scallions, cut into 2-inch pieces
• •2 tbsp doubanjiang (spicy fermented bean paste)
• •1 tbsp tomato paste
• •3 tbsp light soy sauce
• •1 tbsp dark soy sauce
• •2 tbsp Shaoxing rice wine or dry sherry
• •2 pods star anise
• •1 cinnamon stick
• •2 bay leaves
• •1 tsp brown sugar
• •6 cups water or beef broth
• •2 heads baby bok choy, halved
• •2 stalks scallions, sliced, for serving
• •to taste chili oil, for serving

Directions

1. 1Cut beef into 2-inch chunks; blanch in boiling water 3 minutes, drain, and rinse to remove impurities.
2. 2Heat oil in a large heavy pot or Dutch oven over medium-high; add garlic, ginger, and scallion pieces, stir-fry 1 minute until fragrant.
3. 3Add doubanjiang and tomato paste; stir-fry 2 minutes until oil turns red and fragrant.
4. 4Add beef, soy sauces, Shaoxing wine, star anise, cinnamon, bay leaves, and sugar; stir to coat.
5. 5Pour in water or broth to cover beef; bring to a boil, then reduce heat to low, cover, and braise 1.5 hours until beef is very tender.
6. 6Remove and discard whole spices; taste broth and adjust seasoning with soy sauce and salt.
7. 7Cook noodles according to package directions; blanch bok choy in the same pot the last 1 minute, then drain.
8. 8Divide noodles among bowls, ladle hot broth and beef over top, and add bok choy.
9. 9Finish with sliced scallions and a drizzle of chili oil.

💡 Doubanjiang (豆瓣酱) is sold at T&T, PAT, and many Asian grocery stores across Canada — look for Lee Kum Kee or Pixian brand. Substitute 1 tbsp miso paste plus ½ tsp chili flakes if unavailable. Udon noodles from any grocery store are a perfect stand-in for Chinese wheat noodles.

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