Ingredients:

  • 3 lbs (1.36 kg) Beef Brisket, cut into 2-inch (5cm) cubes
  • 2 tbsp Vegetable Oil
  • 1 large Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 2 inch (5cm) piece of Ginger, peeled and sliced
  • 1/4 cup Soy Sauce (60ml)
  • 1/4 cup Dark Soy Sauce (60ml)
  • 2 tbsp Shaoxing Rice Wine (30ml)
  • 2 tbsp Brown Sugar
  • 1 Star Anise
  • 1 Cinnamon Stick
  • 6 cups Beef Broth (1.4 liters)
  • 2 cups Water (470 ml)
  • 2 Bay Leaves
  • 1 tsp Five Spice Powder
  • 1.5 lbs (680g) Fresh or Dried Egg Noodles
  • 2 cups Baby Bok Choy, chopped
  • 4 Green Onions, thinly sliced
  • Salt and freshly ground Black Pepper, to taste
  • Optional: Chili Oil or Paste, for serving
  • Optional: Pickled Mustard Greens, for serving

Instructions:

  1. Heat oil in a Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.
  2. Add onion, garlic, and ginger to the pot and sauté until softened and fragrant.
  3. Return the beef to the pot. Add soy sauce, dark soy sauce, Shaoxing rice wine, brown sugar, star anise, cinnamon stick, five spice powder, beef broth, water, and bay leaves.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or until the beef is fork-tender. Check periodically to ensure there's enough liquid; add more water if needed.
  5. While the beef is braising, cook the noodles according to package directions in a separate pot. Drain well.
  6. Steam or blanch the bok choy until just tender-crisp.
  7. Divide the cooked noodles among bowls. Top with braised beef, bok choy, and plenty of broth. Garnish with green onions and serve hot. Offer chili oil/paste and pickled mustard greens on the side.