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.
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