80/20: Taiwanese Braised Beef Noodle Soup

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Add all the ingredients into the pot without needing to cut anything.
  • 1 yellow onion, peeled (400 g)
  • 3 tomatoes, whole (300 g)
  • 6 clove garlic, peeled (18 g)
  • 2 inch ginger, whole (50 g)
  • 4 stalk green onion (60 g)
  • 2 tbsp tomato paste (34 g)
  • 2 tbsp douban jiang (34 g)
    (spicy bean paste, Lee Kum Kee brand)
  • 1/2 cup light soy sauce (110 g)
  • 1/2 cup shaoxing cooking wine (90 g)
  • 1 tbsp sugar (12 g)
  • 6 cup beef stock (1350 g)
• Step 2
  Stir the ingredients to ensure everything is evenly distributed.
• Step 3
  Set the Instant Pot to the "Meat/Stew" / High Pressure setting and cook for 60 minutes.
• Step 4
  After the Instant Pot finishes cooking, you can either perform a quick release by venting or let it naturally release pressure.
• Step 5
  Remove the beef shank from the pot and set aside to allow it to cool. Cooling the beef shank will allow it to be sliced cleanly without falling apart.
• Step 6
  Bring a pot of water to a boil and cook the noodles according to the package instructions.
  • 4 bundle knife cut noodles (800 g)
    (or your preferred noodles)
• Step 7
  To serve, slice the beef shank and add it to each bowl along with the noodles. Top with your choice of garnishes, such as bok choy, pickled mustard greens. Enjoy!
  • 4 head baby bok choy (450 g)
    (optional)
  • 4 tbsp pickled mustard greens (50 g)
    (optional)

Per serving