Woks of Life Instant Pot Beef Noodle Soup

for 6 servings

• six qt water , plus more as needed
• 2 lb beef shank ( 910 chiliad )
• half-dozen scallions , halved crosswise, divided
• 8 slices fresh ginger , divided
• vi pods star anise , divided
• ½ loving cup vegetable oil ( 120 g )
• 6 cloves garlic
• 2 ruddy chiles , halved lengthwise
• 1 medium white onion , sliced
• 1 piece rock saccharide
• 3 tablespoons spicy bean paste , or regular bean paste
• ½ cup dark soy sauce ( 120 mL )
• ½ cup rice wine ( 120 mL )
• ½ cup light soy sauce ( 120 mL )
• 2 medium tomatoes , quartered
• 1 teaspoon white pepper
• 1 teaspoon salt
• dried bay foliage
• two bundles flour noodle
• 2 cups bok choy ( l g )

• scallion , sliced
• fresh cilantro , chopped
• blood-red chile , finely diced

1. Fill a big pot with most 6 quarts (5 ½ L) of water and add together the beef shank, 3 scallions, five slices of ginger, and 3 star anise pods. Cover, bring to a boil over high oestrus, and cook for 5 minutes.
2. Remove the meat from the pot, rinse in common cold h2o, and cut into thick slices. Discard the cooking liquid.
3. In a wok or big pan over medium-loftier rut, pour in the vegetable oil and add together the remaining iii scallions, three ginger slices, the garlic, blood-red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions beginning to become translucent.
4. Add the sliced beef.
5. Add the dark soy sauce, for color, stir, then add together the rice wine.
6. Cascade in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
7. Fill up the same large pot near a quarter of the fashion with h2o and rut over medium-high rut. Add the stir-fried meat, vegetables, and cooking liquid.
8. Add together more than water until the meat is only covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least ii hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
9. Bring a large pot of water to eddy over high heat and cook the flour noodles according to the parcel instructions. Remove the noodles from the water.
10. Add the bok choy to the boiling water. Melt for 3 minutes, then remove.
11. To get together the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
12. Enjoy!

for half-dozen servings

• six qt h2o , plus more equally needed
• 2 lb beef shank ( 910 k )
• 6 scallions , halved crosswise, divided
• viii slices fresh ginger , divided
• 6 pods star anise , divided
• ½ cup vegetable oil ( 120 g )
• half-dozen cloves garlic
• two red chiles , halved lengthwise
• ane medium white onion , sliced
• one piece rock sugar
• 3 tablespoons spicy bean paste , or regular bean paste
• ½ cup dark soy sauce ( 120 mL )
• ½ cup rice wine ( 120 mL )
• ½ cup light soy sauce ( 120 mL )
• ii medium tomatoes , quartered
• ane teaspoon white pepper
• 1 teaspoon salt
• dried bay leaf
• two bundles flour noodle
• two cups bok choy ( fifty g )

• scallion , sliced
• fresh cilantro , chopped
• red chile , finely diced

1. Fill a big pot with about six quarts (5 ½ 50) of water and add together the beefiness shank, 3 scallions, v slices of ginger, and 3 star anise pods. Cover, bring to a boil over loftier heat, and cook for five minutes.
2. Remove the meat from the pot, rinse in common cold h2o, and cut into thick slices. Discard the cooking liquid.
3. In a wok or large pan over medium-high heat, cascade in the vegetable oil and add the remaining three scallions, 3 ginger slices, the garlic, red chiles, remaining three star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
4. Add the sliced beefiness.
5. Add together the dark soy sauce, for color, stir, then add the rice wine.
6. Cascade in the calorie-free soy sauce, for flavor, then add together the tomatoes. Stir fry for 8-10 minutes.
7. Fill the same large pot almost a quarter of the way with water and heat over medium-high estrus. Add the stir-fried meat, vegetables, and cooking liquid.
8. Add together more than water until the meat is but covered, so add together the white pepper, common salt, and bay leaves. Encompass and reduce the estrus to low and simmer for at to the lowest degree two hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
9. Bring a big pot of water to boil over loftier oestrus and cook the flour noodles co-ordinate to the package instructions. Remove the noodles from the water.
10. Add the bok choy to the boiling water. Melt for 3 minutes, so remove.
11. To gather the soup, identify a generous amount of noodles in the bottom of a bowl. And so, add bok choy, meat, and goop. Garnish with scallions, cilantro, and red chilies.
12. Enjoy!

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Source: https://tasty.co/recipe/taiwanese-beef-noodle-soup

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