Taiwanese Spicy Beef Noodles

recipes.instantpot.com

Sandra Lazare Johnston

2 to 2 ½ pounds beef chuck roast (900g to 1.2 kg), cut into 1-inch (2.5-cm) cubes

2 tsp fine sea salt

½ tsp freshly ground black pepper

2 tbsp vegetable oil

¾ cup chopped onion 120 g

3 medium garlic cloves peeled and smashed

2 inch knob fresh ginger peeled and cut into ½-inch (1.25-cm) slices

2 medium Roma tomatoes cut into quarters (4 ounces/120 g)

3 cup large carrots peeled and cut into ½-inch (3.75-cm) pieces (8 ounces/240g )

½ cup soy sauce 120 ml

3 tbsp granulated sugar

subheading: WHOLE SPICES:

4 black peppercorns

4 Sichuan peppercorns

4 whole cloves

1 to 6 dried red chilies depending on how spicy you like it

Peel of ½ orange or tangerine or 1 clementine

4 star anise pods

subheading: TO SERVE:

8 oz bok choy Chinese (napa) cabbage or other Chinese greens, chopped, 240 g

8 ounces dried thick Chinese wheat noodles or 1 lb of (450 g) fresh Japanese udon

subheading: GARNISHES:

Cilantro/coriander leaves

Chopped green onions

chili sauce

Chopped preserved Chinese vegetables such as Pickled Chinese Mustard Cabbage or Sichuan pickles

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