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To Prepare

  • Beef Chuck, cut crosswise into 2"-thick 4 lb
  • Water 1 gal
  • Knorr liquid beef base 0.5 cup
  • Chinese rice wine 0.25 cups
  • Black peppercorns 1 tbsp
  • Garlic cloves, crushed 8 each
  • Plum tomatoes, quartered 3 each
  • Star anise 6 each
  • Onions, quartered 3 each
  • Chiles de arbol 2 each
  • Ginger, chopped 2 oz
  • Chinese black vinegar 1 tbsp
  • Dark soy sauce 2 tbsp
  • Light soy sauce 2 tbsp
  • Sugar 2 tbsp
  • Baby bok choy (blanched) 6 each
  • Asian wheat noodles 1 lb
  • Chopped pickled Chinese greens, for serving
  1. To Prepare

    • Put beef in a pot, cover withcold water; bring to a boil. Skim any impurities.
    • Add wine, peppercorns, garlic, tomatoes, star anise, onions, Knorr Beef Base, chiles, and ginger, bring to a boil. Reduce heat to medium; simmer for 1 hour. Remove from heat; let sit covered for 1 hour. Transfer beef to a cutting board. Skim fat; strain and reserve broth; discard solids. Add vinegar and season with soy sauces, and sugar.
    • Remove beef let rest and slice and reserve for soup garnish.
    • Bring a pot of salted water to a boil, add noodles until softened, drain.
    • Divide broth, beef, bok choy and noodles among bowls. Garnish with greens.
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