Taiwanese Beef Noodle Soup

thekitchn.com

aczuprynski

2 to 3 tablespoons vegetable or peanut oil, divided

2 pounds beef stew meat, preferably boneless shank, cut into 2-inch cubes

6 thick slices peeled fresh ginger

6 garlic cloves, smashed

2 medium scallions, trimmed and coarsely chopped

2 to 3 small fresh red chilies

1 large plum tomato, coarsely chopped

2 tablespoons granulated sugar

1 tablespoon Chinese chili bean sauce

1 cup Shaoxing rice wine

½ cup light soy sauce

¼ cup dark soy sauce

2 ½ quarts water

1 tablespoon Sichuan peppercorns

½ teaspoon five-spice powder

2 whole star anise

subheading: To continue:

2 pounds fresh Asian wheat noodles (any width)

1 medium scallion, trimmed and thinly sliced

8 small heads gently blanched baby bok choy, or substitute with spinach, sweet potato leaves, or other leafy green vegetable (optional)

Directions at thekitchn.com

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