Beef Noodles (Niu Rou Mein) - #4

Attempt #4
I think I've done it. I've created my favorite version of Beef Noodles! If you can't find short ribs, you can use 4 pounds of chuck roast, cut into large pieces.

Ingredients:
2 tablespoons peanut oil
6-9 beef short ribs (6 boneless and 3 bone-in)
3 scallions, cut into 2 inch pieces
8 slices ginger
1 onion, thickly sliced
1 large tomato, diced
1 tablespoon rice wine
4-5 cups water
5 cloves garlic, thinly sliced
3-4 tablespoons chili paste
1/4 cup black bean sauce
6-7 star anise
2 tablespoon brown sugar
2 bay leaves
1 1/2 tablespoons soy sauce
1 scallion, sliced thin - garnish

1 pound wheat noodles (or linguine)
4 baby bok choy - ends trimmed and stalks separated

Directions:
1. Heat 1 tablespoon peanut oil in Dutch oven over medium heat. Pat beef dry and sear in batches.

2. Add scallions, ginger, onion, and tomato and cook for 3-5 minutes. Add 1 tablespoon rice wine and cook for 1 minute. Return beef to Dutch oven. Add water and bring to a boil.

3. Meanwhile, heat 1 tablespoon peanut oil to skillet over medium heat. Sauté garlic and chili paste for 1 minute. Add black bean sauce, star anise, and brown sugar and stir to combine. Stir mixture into Dutch oven along with bay leaves.

4. Simmer for 2 hours. Turn off heat and let rest for 1 hour.

5. Remove meat and let rest for 30 minutes. You can remove the vegetables from broth and discard or leave them in. Which ever you prefer.

6. Slice meat across grain and return to Dutch oven. Bring to a boil. Cover and simmer for 30 minutes. Stir in soy sauce.

7. Meanwhile, bring water to a boil in a large pot. Add noodles and baby bok choy and cook 5 minutes or until tender.

To serve:
Place noodles and veggies in large soup bowls. Ladle broth over noodles and place meat on top. Garnish with scallions. Happy slurping!

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My other attempts - #1, #2, and #3.