Malaysian Hainanese Beef Noodles

Ingredients

• 1 1/2 pounds beef shin or brisket, cut into large chunks
• 8 cups beef stock
• 3 tablespoons vegetable oil
• 1 yellow onion, sliced
• 6 cloves garlic, minced
• 1 tablespoon ginger, julienned
• 3 star anise pods
• 1 cinnamon stick
• 3 cloves
• 1/2 cup tomato sauce
• 2 tablespoons tomato paste
• 3 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon sugar
• 1 teaspoon white pepper
• 1 teaspoon salt, plus more to taste
• 2 tomatoes, quartered
• 1 pound fresh flat rice noodles or egg noodles
• 2 cups bean sprouts
• 4 cups baby bok choy or Chinese mustard greens, chopped
• 4 scallions, sliced
• 1/4 cup fresh cilantro, chopped
• 4 tablespoons chili sauce, for serving
• 2 limes, cut into wedges

Method

1. 1

   Pat the beef shin dry and cut into 2-inch chunks.

2. 2

   Heat 2 tablespoons vegetable oil in a 6-quart stock pot over medium-high heat and brown the beef chunks on all sides, about 8 minutes total, working in batches if needed.

   8:00 · Brown beef
3. 3

   Remove the beef and set aside. Add the remaining 1 tablespoon oil, then sauté the onion, garlic, and ginger until fragrant and softened, about 3 minutes.

   3:00 · Sauté aromatics
4. 4

   Add the star anise, cinnamon stick, and cloves and toast for 30 seconds until fragrant.

   0:30 · Toast spices
5. 5

   Stir in the tomato sauce and tomato paste and cook for 2 minutes to deepen the color.

   2:00 · Cook tomato paste
6. 6

   Return the beef to the pot, then pour in the beef stock. Add the dark soy sauce, light soy sauce, sugar, white pepper, and salt and stir to combine.

7. 7

   Bring to a boil, then reduce heat to low, cover, and simmer until the beef is fork-tender, about 2 hours 30 minutes.

   2:30:00 · Simmer beef
8. 8

   Add the quartered tomatoes during the last 20 minutes of simmering so they soften but hold their shape.

   20:00 · Simmer tomatoes
9. 9

   Taste the broth and adjust seasoning with additional salt or soy sauce as needed.

10. 10

    Bring a separate 6-quart pot of water to a boil and blanch the bok choy and bean sprouts separately until just tender, about 1 minute each, then drain.

    1:00 · Blanch vegetables
11. 11

    In the same boiling water, cook the fresh flat rice noodles until loosened and warmed through, about 1 minute, then drain.

    1:00 · Cook noodles
12. 12

    Divide the noodles among four bowls and top with blanched bok choy and bean sprouts.

13. 13

    Ladle the hot beef and broth over each bowl, dividing the beef chunks evenly.

14. 14

    Garnish with scallions and cilantro, and serve with chili sauce and lime wedges on the side.