Taiwan-Style Beef Noodles

• 2 lbs. beef (beef shanks, if you can get them)
• 3 greens onions, cut in 3 cm sections
• 3 slices ginger root
• 3 cloves garlic
• 3/4 c. soy sauce
• 1 1/2 T bean paste
• 1 1/2 t. hot bean paste (or chilli paste, to taste)
• 8 c. water
• 2 T. cooking wine or sherry
• 1 T. sugar
• 2 flowerets star anise
• baby bok choy, or green veg of your choice
• diced green onions

1. Wash the beef and cut into cubes. Keep the bones if you are using shanks. Heat 2 T. oil in a preheated woks. Add the green onion, ginger root and garlic, and soy sauce and bean pastes one by one and stir-fry until fragrant. Add the water, sherry, sugar and anise to the beef and other ingredients and bring to a boil. Simmer over low heat about one hour ntil the meat is cooked soft and the liquid is reduced to 6 cups. (I usually let it cool until the fat rises to the top and remove, along with the green onions and anise.) Now you have the beef and a nice broth. In each serving bowl, add beef and broth, cooked noodles, the blanched vegetable, a sprinkle of green onions, a splash of sesame oil and dash of white pepper. Also add about a little less than a cup of boiling water, as the broth is very concentrated.

beef, onions, ginger root, garlic, soy sauce, t, hot bean paste, water, cooking wine, sugar, anise, baby bok choy, green onions

Taken from www.epicurious.com/recipes/member/views/taiwan-style-beef-noodles-50143480 (may not work)