Taiwanese Beef Noodle 🍜

Ingredients - 1kg diced beef (I used flank but shin and stewing beef will work great) - 1 brown (or white) onion - 3 spring onions - 6 garlic cloves - 2 tbsp oil (canola, peanut or grapeseed) - Thumb-size piece of ginger - 1 long red chilli - 2 tomatoes - 3 star anise - 2 tomatoes - 1L beef stock - 150ml soy sauce - 100ml Shaoxing cooking wine - 4 tablespoons doubanjiang - 40g rock sugar (or brown sugar) - 1 head bok choy (per person) - 100g dried egg noodles (per person) Method 1. In a large pot with 2 tbsp of oil, saute the brown onion, garlic and ginger. 2. After 2-4 minutes add the spring onion, red chilli, star anise and tomatoes (cut into quarters) and saute this for another 3-4 minutes. 3. Add your beef and rock sugar and saute this for another 3-4 minutes. 4. Add the doubanjiang, Shaoxing, soy sauce and beef stock, and give everything a good stir. Once it's come up to a light simmer, turn it down as low as it will go and cook until the beef is super tender, this will take 3-4 hour*s.* 5. Once your beef is almost ready, have a pot of water boiling to quickly cook your dried noodles and bok choy. 6. Then in a serving bowl, place your noodles followed by your beef, beef broth and bok choy, garnish with some finely sliced spring onion greens and a little more chilli oil if you like it spicy.