My Mom'S Taiwanese Beef Noodle Soup

• 2 scallions, chopped
• 4 garlic cloves, chopped
• 1 teaspoon fresh ginger, minced
• 1 whole star anise
• 2 tablespoons oil
• 1 1/2 pounds beef shank, cut into 3/4" pieces
• 1/2 cup rice wine
• 1/2 cup soy sauce
• 1 1/2 cups water
• 3 tablespoons rock sugar or brown sugar
• 1 tomato, skinned and roughly chopped
• 1 pound angel hair pasta
• 1 small head napa cabbage, washed and cut into 3" pieces

1. In a large saucepan, saute the first four ingredients in the oil for 2 minutes. Add the beef and cook until just browned.
2. Add the wine, soy sauce, water, sugar, and tomato and heat to boiling. Reduce to a simmer and cook with the lid on for 2 hours.
3. About 15 minutes before the beef is done, bring a large pot of water to boil. Add the pasta and cook while stirring occasionally for 3 minutes. Add the napa cabbage and cook for 2 more minutes. Drain off most of the water.
4. Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce, making sure to remove the star anise.

scallions, garlic, fresh ginger, star anise, oil, beef shank, rice wine, soy sauce, water, rock sugar, tomato, pasta, cabbage

Taken from food52.com/recipes/20576-my-mom-s-taiwanese-beef-noodle-soup (may not work)