Chinese Braised Beef Noodle Soup

Instructions

1. Prepare the beef
   Bring a large pot of water to a boil. Add the beef chunks and boil for 2-3 minutes until the surface turns gray and some scum floats to the top. Drain the beef in a colander and rinse under cold water to remove any impurities. Pat dry with paper towels.
2. Brown the beef
   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef chunks in batches (don't overcrowd) and sear until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
3. Create the flavor base
   In the same pot, add ginger, garlic, scallions, star anise, and cinnamon stick. Stir-fry for 30 seconds until fragrant. Add Doubanjiang and tomato paste, stir-frying for another minute until oils release and the mixture is fragrant.
4. Braise the beef
   Return the beef to the pot. Pour in Shaoxing wine and deglaze the pot, scraping up any browned bits from the bottom. Add soy sauce, dark soy sauce, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the beef is very tender and easily pulls apart.
5. Prepare the noodles
   About 10 minutes before serving, bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain well.
6. Cook the vegetables
   In the last 3 minutes of cooking the soup, add the bok choy to the broth and simmer until just tender but still bright green.
7. Assemble the soup
   Divide the cooked noodles among 6 large serving bowls. Ladle the hot soup, beef chunks, and bok choy over the noodles. Garnish with sliced scallions, cilantro leaves, and pickled mustard greens if desired.