Ingredients:
  • 2 1/2 lb Beef Shank, sliced into 1" cubes
  • 2 medium-sized Tomatoes, coarsely chopped
  • 4 Scallions, chopped (save a handful of green part for garnish)
  • 1/2 of a large white onion, coarsely chopped
  • 4 Shallots, coarsely chopped
  • 5 cloves of Garlic, crushed
  • 3 small Thai Chilies, halved
  • 4 thin slices of Ginger root
  • 1 Red Cubanelle Pepper, chopped
  • Fresh Spinach, or Watercress
  • 4 cups of water
  • 1/3 cup Shao Xing Cooking Wine
  • 3 tsp Red Wine
  • 1/2 cup of Soy Sauce
  • 2 tbsp Olive Oil
  • 1 tsp Sriracha Sauce
  • Bottled Red Chili sauce
  • 1 tsp Brown Sugar
  • 1/2 tsp Star Anise Powder, or 5 Star Anise Seeds
  • 3 tsp Spicy Chili Crisp paste (easily found in Chinese markets)
  • 1 tsp, each, Black & White Ground Pepper
  • 1 tsp Whole Black Peppercorns
  • Sea Salt, to taste
  • 1/4 tsp ground Cloves
  • 5 oz Dry Noodles

Instructions:

In a large skillet, over high heat, add olive oil. Sauté garlic, ginger, onions, shallots, Thai chilies, and chopped scallions until onions are slightly translucent and the mixture is fragrant. Stir in beef shank until the meat is slightly seared. Transfer ingredients to a large pot and keep burner on high. Immediately add water, red wine, Shao Xing cooking wine, soy sauce, peppers (ground & peppercorns,) brown sugar, star anise, tomato, spicy chili crisp paste, and sriracha sauce. Stir well and let the soup come to a light boil. Reduce heat to low (2 or 3) and cover until it comes to a rolling boil. Stir well, reduce to simmer, and cover again. Cook until beef has become soft and tender. Add salt if necessary, but the soy sauce should provide most, if not all, of the salty taste you need.

Serve with Asian noodles.

For a single serving:

Cook noodles in a pot until tender (to your liking) or according to package directions, and turn burner off. Add in chopped spinach/watercress (pieces should be chopped into about 3 inch pieces.) Wait a few seconds and strain well. Transfer the noodles and greens to a serving bowl. Ladle broth over noodles and top with meat. Garnish with finely chopped scallion. Add some bottled Red Chili sauce for a more intense favor.