Simplified version of Taiwanese Beef Noodle.
Ingredients1 lb of beef sirloin or beef flank (牛腩）, cut into chunks about 3 inches (meat will shrink after cooked) 3 stalks of green onions (halves) 5 slices of ginger (use old ginger) 老姜 1 onion, cut into chunks 1 tsp Szechuan peppercorn powder (花椒粉） 1/4 tsp white pepper 2 tbsp chilli broad bean paste (辣豆瓣酱） 1 stewed beef package 卤肉包 (available in Asian grocery store) 100ml of Chinese cooking wine 1/2 lb bok choy (小白菜） few slices of red chillies 1 stalk of green onion (thinly sliced) 1/2 cup of preserved mustard vegetables, sliced handful of Chinese noodle (拉面）
Seasoning1 tbsp oyster sauce 1 tsp salt 1/2 tsp sugar 2 tbsp soy sauce (adjust according to your taste)
METHOD(1) Bring a pot of water to a boil. Blanch beef pieces for 1 minute. Drain and set aside in a bowl. Drizzle with little cooking oil. (2) Heat 1 tbsp of oil in a wok. Add ginger and stir fry till fragrant. (3) Add onion, and stir fry for another minute. (4) Add blanched beef and stir fry for 2 more minutes. (5) Add 1 tsp peppercorn powder and white pepper. Stir fry for another minute. (6) Pour wine along sides of wok, and stir fry beef mixture for 2 -3 minutes. (7) Add chilli broad bean paste, and stir fry till fragrant. (8) Add green onions in halves, and pour water enough to cover the beef mixture. (9) Add stewed beef package. Simmer for 2 hours over low heat. Alternatively, transfer beef soup to slow cooker and set to high for 2 hours or low for4 to 5 hours. Add seasoning and adjust according to your taste. (10) For serving, cook noodles according to package instruction. Set aside in a serving bowl. (11) Blanch bok choy in hot water till cooked. Drain and place in the same serving bowl. (12) Pour hot soup over the noodle, and gently place beef pieces on top of noodle. Place mustard vegetables in the bowl. (13) Garnish with chopped green onion and red chilli. (14) Serve hot and enjoy