View source for Chile-braised Beef Noodle Bowl

== Procedures ==
For 6 to 8 servings

==Ingredients==
* 1 tbsp [[vegetable oil]]
* 2 lb [[beef brisket]] or well marbled boneless pot roast
* 1 lb fresh [[Chinese egg noodles]]
* 6 baby [[bok choy]], each cut into quarters through the core
* 2 tbsp chopped Sichuan preserved vegetable (optional)
* 2 [[green onions]], chopped

=== Braising liquid ===
* 6 cups [[chicken broth]]
* ½ cup [[soy sauce]]
* 1 tbsp [[Shaoxing wine|Chinese rice wine]] or dry [[sherry]]
* 1 tbsp chile bean sauce or chile garlic sauce
* 10 cloves [[garlic]], peeled and lightly crushed
* 3 quarter size slices [[ginger]]
* 2 [[green onions]], cut into 2 inch lengths
* 3 whole [[star anise]]
* 1 tsp [[granulated sugar|sugar]]
* ½ tsp [[black pepper]]
* ½ tsp [[Chinese five-spice powder]]

== Procedures ==
# Place a dutch oven over medium-high heat until hot.
# Add oil, swirling to coat bottom.
# Place meat in pan and brown for 2 minutes on each side.
# Add braising liquid ingredients and bring to a boil.
# Reduce heat; cover and simmer until beef is tender when pierced, 2 to 2½ hours.
# Near serving time, cook noodles in a large pot of boiling water according to package directions; drain, rinse with cold water, and drain again.
# Divide noodles among large soup bowls.
# In a pot of boiling water, cook bok choy until tender, 2 to 3 minutes.
# Drain and place over noodles in each bowl.
# Remove meat from braising liquid and cut into chunks; place in bowls with noodles.
# Ladle hot broth over noodles.
# Garnish with preserved vegetable and green onions and serve.

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==References==
<references/>
[[Category:Beef brisket Recipes]]
[[Category:Bok choy Recipes]]
[[Category:Meat Recipes]]
[[Category:Northeastern Chinese cuisine]]
[[Category:Cantonese cuisine]]
[[Category:egg noodle Recipes Recipes]]