Braised Beef Noodles

Method7 steps · about 3 hr

1. 1

   Step 1: Cut the brisket into 3–4 cm cubes. Soak in clean water in the refrigerator for about 2 hours, changing the water 4–5 times, then drain.

   Soak beef refrigerated about 2 hours · 120 minUses 1 pound beef brisket · Additional water as needed for soaking beef

2. 2

   Step 2: Put the drained brisket in a pressure cooker with about 5 cups water, star anise (2), cinnamon bark (1 small piece), chili peppers (3), Sichuan peppercorns (1/2 teaspoon), some scallion whites,4–6 ginger slices, bay leaf (1), salt (1 teaspoon) and the 1 tablespoon soy sauce from the stewing section. Follow the cooker liquid/fill requirements. Seal and cook for 15 minutes once full pressure is reached, then release pressure safely according to the cooker instructions before opening.

   Pressure-cook 15 minutes after full pressure · 15 minUses Soaked drained brisket · 5 cups water for pressure-cooker soup base · 3 chili peppers · 2 star anise · 1 small piece of cinnamon bark · 1/2 teaspoon Sichuan peppercorn · 4–6 ginger slices · 1 bay leave

3. 3

   Step 3: Lift out the cooked brisket and strain the soup base, discarding the spent whole spices. Rinse the brisket briefly with warm water if desired and drain. Reserve the strained stock.

   Uses Pressure-cooked brisket · Aromatic beef stock

4. 4

   Step 4: Heat up cooking oil (1 tablespoon) in wok, and then stir fry doubanjiang (1 tablespoon), ginger slices and green onion sections until aroma. Return cooked brisket in. Add light soy sauce (1 tablespoon) and fry for around 2 to 3 minutes. Add radish cubes and enough soup in to cover the brisket.

   Uses 1 tablespoon cooking oil · 1 tablespoon Doubanjiang (can be replaced by other chili paste) · 1 one-inch piece fresh ginger, sliced · Remaining scallion whites for wok · Cooked drained brisket · 1 tablespoon light soy sauce · 1 middle size white radish · Strained beef stock as needed to cover brisket and radish

5. 5

   Step 5: Simmer until the radish cubes are tender. Add crystal sugar (1 teaspoon) and adjust salt (to taste) as needed. Increase the heat to reduce the broth by about half, keeping enough liquid to serve with the noodles.

   Uses Brisket and white radish in braising broth · 1 teaspoon crystal sugar · Additional salt to taste for finished braise

6. 6

   Step 6: Cook noodles in boiling water for 4 minutes or follow the instructions, add Bok Choy (3) and continue cook for another minute.

   Cook Noodles · 4 minUses Noodles as needed · 3 bok choy heads · Water as needed for boiling noodles and bok choy

7. 7

   Step 7: Transfer noodles and Bok Choy out. Serve with braised beef soup and green onion.For a lighter version, add 1/2 cup of noodle water (water used for boiling the noodles) for each serving.

   Uses Cooked noodles and bok choy · Braised brisket, radish and beef broth · Reserved scallion greens for serving · Optional 1/2 cup noodle cooking water per serving