3 oz garlic cloves, roughly chopped (about 10 large)
4 whole Chinese dried chilies
4 scallions, chopped (white and green parts separated)
4 vine tomatoes, roughly sliced (14.5 oz)
8.6 oz carrots, diced into 1 1/2-inch chunks
4-5 oz fresh shiitake, sliced
Protein & Seasonings
2 lbs boneless beef shank
1/2 tsp coarse sea salt
1/2 tsp ground black pepper
1 1/2 Tbsp avocado oil
Braising liquid
2 Tbsp doubanjiang
1 cinnamon stick (3-inch)
1 dry bay leaf
2 star anise pods (optional)
1 cup beef stock
1/2 cup water
1/2 cup soy sauce
1/2 cup Taiwanese michu (rice cooking wine)
1 tsp coarse sea salt
2 tsp five spice powder
2 Tbsp brown sugar
Garnish & serving
Blanched vegetables (bok choy or baby spinach)
Taiwanese sliced noodles
Cilantro leaves, optional
Chinese pickled mustard greens, optional
Directions
Prep the aromatics and vegetables: slice the onion, garlic, and chilies; chop the scallions, keeping white and green parts separate; slice the tomatoes, dice the carrots, and slice the mushrooms.
Slice the beef into pieces slightly thicker than 1/2 inch; season with 1/2 tsp salt and 1/2 tsp pepper.
Make the braising liquid: combine the beef stock, water, soy sauce, michu, 1 tsp salt, five spice powder, and brown sugar in a cup and stir to dissolve the sugar.
Heat a large saute pan over medium heat with 1 Tbsp avocado oil. Raise to medium-high and sear the beef about 2 minutes per side; remove and set aside.
In the same pan, add the remaining 1/2 Tbsp oil and saute the onion, garlic, chili, and white scallion parts over medium-high heat for 3 minutes. Add the tomatoes and doubanjiang and saute 2 minutes; turn off the heat.
Transfer the sauteed aromatics, tomatoes, and beef to the Instant Pot. Add the carrots, shiitake, cinnamon stick, bay leaf, and star anise.
Stir the braising liquid again, pour it in, and distribute evenly. Seal the lid and valve; set to Manual / High Pressure / 40 minutes.
Let it natural-release 15-20 minutes, then carefully quick-release the rest.
Meanwhile, blanch the greens and set aside; in the same water, boil the noodles per package directions.
Taste the soup (it will be concentrated) and dilute with 1 1/2 to 2 1/2 cups hot water as needed. Divide noodles into bowls, ladle over the beef, broth, and vegetables, and garnish with cilantro and pickled mustard greens. Serve hot.
Made easy in a pressure cooker. Ginger omitted for Ruth's allergy (the original aromatics include a few slices). From I Heart Umami, via ChihYu Chiang on Instagram.
