Taiwanese beef noodle soup

Ingredients for 4 servings:

• 600 g beef steak(s), from the rump, in one piece
• 4 garlic cloves
• 30 g galangal
• 1 red chili pepper(s)
• 100 ml soy sauce
• 100 ml rice wine
• 1 tbsp brown sugar
• 1 star anise
• 300 g pak choi
• 100 g carrot(s)
• 100 g cucumber(s)
• 3 spring onions
• 200 g Chinese egg noodles
• 8 stalks of coriander
• 4 stalks of Thai basil
• e.g. Szechuan pepper
• n. B. Five-spice powder
• 1 tsp, leveled chili powder
• 2 tsp sesame oil, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Niu Rou Mian, McMoe’s style

Rinse the meat, pat dry, and cut into approximately 2 cm pieces. Peel the garlic cloves and finely dice or chop. Peel the galangal root and slice thinly. Clean the chili pepper, cut it lengthwise, remove the seeds if necessary, rinse, and slice into thin rings. In a saucepan, bring the soy sauce, rice wine, brown sugar, chili rings, diced garlic, galangal slices, and star anise to a boil with about 1 liter of water. Add the meat pieces, cover, and simmer over low heat for about 20 minutes. Meanwhile, trim, wash, and halve the bok choy. Trim, peel, rinse, and julienne the carrots. Trim the cucumber, peel if necessary, and also julienne it. Trim the spring onions, rinse, and slice diagonally into thin rings. Cook the Asian egg noodles according to the package instructions. Then drain, refresh, and let them drain. Add the bok choy to the soup and simmer for about 10 minutes. Rinse the coriander and Thai basil and chop the leaves. Shortly before the end of the cooking time, add the carrot and cucumber strips, the spring onion rings, and the chopped herbs. The carrot and cucumber strips and the spring onion rings should still have some bite. Season the soup to taste with a little Sichuan peppercorn and five-spice powder. Divide the noodles among soup bowls, ladle the soup over them, dust with chili powder, drizzle with sesame oil, and serve.