TAIWAN BEEF NOODLES

Preparation

• Fill a large pot with water and add in beef shank, spring onion, ginger slices and star anise pods. Cover the pot and bring the water to boil over high, and continue boiling for another 5 mins.

• Remove the beef from the pot, rinse in cold water and cut into thick slices. Drain away the water in the pot, keeping the ingredients added in earlier.

• In a wok or large pan and over medium-high heat, add in vegetable oil, McCormick® Minced Garlic, Crushed Red Pepper, Minced Onion, rock sugar, spicy bean paste and the ingredients left over from the pot. Stir well till the Minced Onion starts to turn translucent.

• Add in the beef slices, followed by dark soy sauce and mix well. Then add in rice wine (optional).

• Add in light soy sauce and tomatoes and stir-fry for 8 to 10 mins.

• Fill a quarter of the pot used earlier with water and turn on medium-high heat. Add in all ingredients from the wok or pan earlier.

• Add more water till it cover all beef slices nicely, then add McCormick® Ground White Pepper, Sea Salt and Bay Leaves.

• Cover the pot and reduce to low heat to simmer for at least 2 hours, till the beef becomes tender. Remove star anise and McCormick® Bay Leaves before serving.

• Bring a pot of water to boil over high heat and cook the ramen noodles according to packaging instructions. Remove the noodles from water after they are cooked.

• Add bok choy to the the same pot of boiling water and blanch for 3 minutes and remove.

• To assemble, place a generous amount of noodles at the bottom of the bowl then add the broth, beef slices and bok choy. Garnish with spring onion and cilantro to serve.