Ready in 45 minutes
One serving contains the following (Analysis includes Pickled Mustard Greens.):
Calories (kcal) 632.4
%Calories from Fat 29.6
Fat (g) 20.8
Saturated Fat (g) 3.8
Cholesterol (mg) 88.5
Carbohydrates (g) 51.7
Dietary Fiber (g) 6.7
Total Sugars (g) 12.4
Net Carbs (g) 45.1
Protein (g) 57.8
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Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.
Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. saute 1 minute. Add chopped onions; saute until translucent, about 3 minutes. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.
Meanwhile, cook noodles according to package directions. Drain well.
Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro. Serve with Pickled Mustard Greens.
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