Follow these steps for perfect results
beef shank
cut into chunks
tomato
seeded and cut into chunks
star anise
green onion
ginger root
crushed or sliced
salt
to taste
sugar
black pepper
to taste
soy sauce
cooking wine
Cut the beef shank into big chunks.
Parboil the beef in about 6 cups of water with ginger slices for 15 minutes to remove impurities.
Strain the beef and reserve the broth.
In a pot, heat 2 tablespoons of oil and sauté the tomatoes, ginger, and green onions until the tomatoes soften.
Add the beef, soy sauce, cooking wine, and star anise to the pot.
Pour in enough broth to cover the beef.
Add sugar, salt, and black pepper to taste.
Cook for 1 1/2 to 2 hours, or until the beef is soft.
Mix the beef sauce with the retained broth to adjust the saltiness.
Serve with noodles. Optionally, add hot bean paste for a spicy kick.
Expert advice for the best results
Adjust the amount of soy sauce and sugar to your preference.
For a richer flavor, use homemade beef broth.
Add a splash of black vinegar at the end for brightness.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Serve in a deep bowl, garnished with chopped green onions and a drizzle of chili oil.
Serve hot with wheat noodles.
Add blanched vegetables like bok choy or spinach.
Pairs well with the savory flavors.
Cleanses the palate.
Discover the story behind this recipe
A popular and comforting street food dish.
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