In this recipe I will be using beef rib fingers, the meat has a good fat content and is cut in to quite large pieces. This part of the meat does take quite a lot of cooking to make it soft. You may need to adjust your cooking time depending on the meat you use. Also I use a frying pan and a large deep pan, however if you have a large wok or large heavy bottomed pan you can just use one pan.
Servings 4servings
Prep Time 20 minutesmins
Cook Time 1 hourhr20 minutesmins
Total Time 1 hourhr40 minutesmins
Ingredients
Beef
1pinchSalt
1pinchPepper
600gBeef - large chunks (I'm using Rib Fingers)
Ingredients
1tspOil for Frying Pan
½Large onion(around 120g)
1tbspGarlic Clove finely chopped
1tbspGinger finely chopped
4Star Anise
1tspChinese Five Spices
1tspWhite Pepper Powder
3tbspRed bean Chill Sauce
4tbspTomato Ketchup
1pieceCassia Bark
2Salad Tomatoes Roughly Chopped
2Green OnionsCut in half
7tbspSoy sauce
6tbspShaoxing Cooking Wine
1Red Pepper cut to half and remove the seed (option)
2litresHot Water
400gDry Noodles
Topping (optional)
1Green OnionFinely Chopped
1Red ChilliFinely Chopped
1Chilli Oil Sauce
2Pak-ChoiBoiled
Instructions
Season the beef well with the salt and pepper.
Add the oil into a frying pan over a medium heat. Once frying pan is hot add the beef, fry until all sides take a nice colour.
Move the beef to one side and add the onion and stir-fry it until becomes soft. Then add the ginger and the garlic fry it until its fragrance is released then mix all ingredients well.
Turn to a medium low heat or low heat and add the star anise, the Chinese five spice and white pepper powder then mix well.
Add the red bean chill sauce and the tomato ketchup fry them until its fragrance is released and mix well again.
Add the soy sauce and Shaoxing cooking wine give it a good stir and change to a medium heat and bring it to boil.
Ready a deep sided pan, and move the all cooked ingredients into it. Next add the tomato, the green onion, the chilli, the cassia bark and cover with hot water. Use chopsticks or a ladle to stir the bottom of the pan, make sure there is nothing sticking or it will burn.
Turn to a medium heat, and bring it to boil. Put the lid on and change to a low heat then cook it around 1 hour. (Check it occasionally and give it a stir)
After 1 hour (see notes), check the taste (if the flavour is too deep, you could add some hot water or if it is not salty enough add a bit of soy sauce or salt). Cook the noodles and drain. Add the noodles into your bowl then ladle in the soup and meat. Next add the pak-choi, green onions and chilli.
I really hope you enjoy your meal :)
Notes
Depending on the cuts of meat you use the cooking time can be anywhere from 30 minutes to 90 minutes. You should check the softness of the meat each time you stir. Once the meat is very soft, it is ready to serve.