Beijing Beef Noodle Soup

Instructions

1. Prepare the beef
   Place beef chunks in a large pot and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain and rinse the beef under cold water to remove any impurities. This step ensures a cleaner, clearer broth.
2. Build the flavor base
   In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ginger and garlic, and stir-fry until fragrant, about 1 minute. Add the star anise, cinnamon stick, and bay leaves, and cook for another 30 seconds until aromatic.
3. Braise the beef
   Add the blanched beef chunks to the pot and sear on all sides until lightly browned, about 5 minutes. Pour in the Shaoxing wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot. Add both soy sauces and the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours, or until the beef is tender and easily pulls apart.
4. Cook the noodles
   When the beef is nearly done, bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente, usually 3-5 minutes for fresh noodles. Drain well and divide among serving bowls.
5. Assemble the soup
   Remove the beef chunks from the broth and slice or shred them into bite-sized pieces. Strain the broth through a fine-mesh sieve to remove the spices and aromatics. Return the broth to the pot and bring back to a simmer. Taste and adjust seasoning if needed.
6. Serve
   Place the sliced beef over the noodles in each bowl. Ladle the hot broth over the beef and noodles. Garnish with sliced green onions and chopped cilantro. Serve immediately with chili oil on the side for those who prefer a spicier soup.