Chili Braised Beef Noodle Bowl
Chef Martin Yan shares some recipes in honor of the Chinese New Year. Click here to see more.
Yield: Makes 6 to 8 servings
- 1 tablespoon vegetable oil
- 2 pounds beef brisket or well marbled boneless pot roast
- Braising Liquid:
- 6 cups chicken broth 1/2 cup soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoons chili bean sauce or chili garlic sauce 10 cloves garlic, peeled and lightly crushed
- 3 quarter-size slices ginger
- 2 green onions, cut into 2-inch lengths 3 whole star anise
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon Chinese five-spice powder
- Noodles & Bok Choy:
- 1 pound fresh Chinese egg noodles
- 6 baby bok choy, each cut into quarters through the core
- 2 tablespoons chopped Sichuan preserved vegetable (optional) 2 green onions, chopped
- Place a Dutch oven over medium-high heat until hot. Add oil, swirling to coat bottom. Place meat in pan and brown for 2 minutes on each side. Add braising liquid ingredients and bring to a boil. Reduce heat; cover and simmer until beef is tender when pierced, roughly 2 to 2 1/2 hours.
- Near serving time, cook noodles in a large pot of boiling water according to package directions; drain, rinse with cold water, and drain again. Divide noodles among large soup bowls.
- In a pot of boiling water, cook bok choy until tender, 2 to 3 minutes. Drain and place over noodles in each bowl.
- Remove meat from braising liquid and cut into chunks; place in bowls with noodles. Ladle hot broth over noodles. Garnish with preserved vegetable and green onions and serve. Enjoy.