Taiwanese Beef Noodle Soup

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• Step 1

  Heat the oil up in a large pot over medium-high heat. While it’s heating up, season the beef generously with salt and pepper. Once the oil is hot enough (it’ll look like its shimmering), add the beef in to sear. Turn it occasionally until browned on all sides- this should take about 5-7 minutes.

• Step 2

  Remove the beef from the pot. Add the onion, garlic, spring onions, and ginger to the pot and cook for 4-5 minutes, stirring, until onion just begins to soften. Add the spicy bean paste and stir to distribute.

• Step 3

  Add the beef back into the pot, along with water, shaoxing wine, tomato, soy sauce, dark soy sauce, star anise and five-spice powder. Bring the mixture to a boil before lowering the heat to medium-low and let simmer away for at least 2 hours, ideally 3. If any scum forms at the top, simply skim it off. (Note: You can make Steps 1-3 the night before and let the stew chill in the fridge overnight)

• Step 4

  When you’re ready to eat, bring the stew up to a boil again while you prepare the bok choy and noodles. If the soup has cooked down too much, add a cup or so of water to dilute it slightly.

• Step 5

  For the bok choy and noodles, bring a medium pot of water to boil. Add the bok choy and simmer for 3-4 minutes, or until its tender and leaves are dark green. Remove with tongs once it’s done and add the noodles; cook the noodles according to the package. Divide the noodles, bok choy, beef, and broth evenly, then top with spring onions and cilantro and enjoy! (Note: Do not cook the noodles in the stew, it will make the broth really starchy)

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