Taiwanese Spicy Beef Noodle Soup

Name: Taiwanese Spicy Beef Noodle Soup
Total time: 520
Yield: 8
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes; 3 tablespoons vegetable oil, or more as needed; 8 cups water, or more as needed; 1 (14 ounce) can beef broth; 1 bunch green onions, cut into 2-inch pieces; 1 cup soy sauce; 0.5 cup rice wine; 0.25 cup brown sugar; 10 cloves garlic, peeled, or more to taste; 4 small chile peppers, halved and seeded, or more to taste; 2 tablespoons chile paste, or to taste; 1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces; 3 star anise pods, or more to taste; 1 teaspoon five-spice powder; 4 small heads baby bok choy; 1 (10 ounce) package udon noodles; 1 tablespoon chopped pickled mustard greens, or to taste

Recipe by jhuang0125 from allrecipes.com

Dinner 9 Hr. 40 Mins.

Ingredients

8 servings

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2 pounds beef stew meat, cut into 1-inch cubes
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3 tablespoons vegetable oil, or more as needed
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8 cups water, or more as needed
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1 (14 ounce) can beef broth
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1 bunch green onions, cut into 2-inch pieces
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1 cup soy sauce
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0.5 cup rice wine
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0.25 cup brown sugar
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10 cloves garlic, peeled, or more to taste

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4 small chile peppers, halved and seeded, or more to taste
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2 tablespoons chile paste, or to taste
•

1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
•

3 star anise pods, or more to taste
•

1 teaspoon five-spice powder
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4 small heads baby bok choy
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1 (10 ounce) package udon noodles
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1 tablespoon chopped pickled mustard greens, or to taste

Instructions

Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.
Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.
Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.
Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.