Favoreats
Favoreats LLC
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INGREDIENTS
For the beef soup:
2 tbsp
vegetable oil
2
lbs beef chuck, tri-tip roast, or flank steak, sliced against the grain into 1-inch chunks
Salt and pepper, to taste (I used about ¼ teaspoon each)
2 tbsp
granulated sugar
1 tsp
molasses (optional; you can also replace the granulated sugar with brown sugar)
2 cups
diced onion (about 1 large onion)
1/2 cup
garlic cloves, peeled and smashed (about 1 head of garlic)
1/2 cup
sliced scallions (about 3-4 scallions), plus more for serving
3 tbsp
spicy chili broad bean paste (doubanjiang, the same as used in zhajiangmian; look for pixian doubanjiang for the highest quality, but more common brands like Lee Kum Kee will do you just fine)
2 tsp
grated ginger
2 qt
water
1/2 cup
Shaoxing wine or sake
1/2 cup
diced tomato (about 1 small tomato)
1/2 cup
soy sauce
2 tsp
Sichuan peppercorns
3
pieces star anise
1/2 tsp
five spice powder
To serve:
4
small heads baby bok choy, ends trimmed but intact (about 4 cups)
1 lb
noodles of your choice, enough for 4-6 servings
1/2 cup
sliced scallions
1/2 cup
coarsely chopped cilantro