Ingredients
Prepare the Soup
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Water 1.0 gal
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Black peppercorns 1.0 Tbsp
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Garlic cloves, crushed 8.0 each
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Plum tomatoes, quartered 3.0 each
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Star anise 6.0 each
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Onions, quartered 3.0 each
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Chiles de arbol 2.0 each
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Chinese black vinegar 1.0 Tbsp
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Dark soy sauce 2.0 Tbsp
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Light soy sauce 2.0 Tbsp
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Sugar 2.0 Tbsp
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Beef Chuck, cut crosswise into 2"-thick 4.0 lbs
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Chinese rice wine 0.25 cup
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Ginger, chopped 1.0 cup
Finish the soup
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Asian wheat noodles 1.0 lb
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Baby bok choy (blanched) 6.0 each
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Chopped pickled Chinese greens, for serving
Preparation
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Prepare the Soup
- Put beef in a pot, cover with cold water; bring to a boil. Skim any impurities.
- Add wine, peppercorns, garlic, tomatoes, star anise, onions, Knorr® Professional Liquid Concentrated Beef Flavor 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.
- Remove beef and reserve for soup garnish. Skim fat; strain and reserve broth; discard solids. Add vinegar and season with soy sauces and sugar.
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Finish the soup
- Bring a pot of salted water to a boil, add noodles and cook until softened, drain.
- Divide broth, beef, bok choy and noodles among bowls. Garnish with greens.