Spicy Beef Hui Mei

Instructions

1. 1

   Blanch the beef

   Put the beef in a pot and cover with cold water. Bring to a boil and simmer for 3 to 5 minutes, until foam rises. Drain, rinse the beef, and wipe out the pot.

2. 2

   Toast the aromatics

   Heat the oil in the clean pot over medium heat. Add the ginger, scallions, garlic, star anise, cinnamon, and bay leaf. Stir for about a minute.

3. 3

   Fry the bean paste

   Add the spicy bean paste and fry it for 1 to 2 minutes, until the oil turns red and the paste smells cooked.

4. 4

   Season the beef

   Add the beef back to the pot. Stir in the light soy sauce, dark soy sauce, Shaoxing wine, and sugar.

5. 5

   Braise

   Add the water or stock. Bring to a boil, then lower to a gentle simmer. Cover and cook for 1½ to 2 hours, until the beef is tender but still holds together.

6. 6

   Taste and adjust

   Taste the braising liquid near the end. Add salt only if it needs it; the soy sauce and bean paste may already be enough.

7. 7

   Cook the noodles

   Cook the noodles in a large pot of boiling water until chewy and cooked through. Add the bok choy during the last minute of cooking. Drain well, saving a little noodle water.

8. 8

   Assemble

   Add noodles and bok choy to bowls. Spoon over beef, some of the spicy braising liquid, and a little chili oil. Toss lightly so the noodles get coated instead of sitting dry.

9. 9

   Finish

   Finish with cilantro and scallions. Add more chili oil at the table.