- 1 kg stewing beef, cut into small chunks
- Oil for cooking
- 20g fresh ginger, thinly sliced
- 1-2 Tbsp chili bean sauce
- 3 Tbsp dark soy sauce
- 6 small (or 4 medium) tomatoes, sliced
- 2-3 star anise
- 1.2 litres water
- 2 small pak choi, quartered lengthwise
- noodles of choice to serve
- Place the beef chunks into a large mixing bowl, add the ginger slices, chilli bean sauce and soy sauce, and stir together thoroughly. Cover with cling film, and set aside in the fridge to marinate for at least an hour or overnight.
- When the beef is done marinating and you're ready to make the soup, prepare the tomatoes.
- Heat some oil in a large lidded pot over medium heat, and add the beef along with all the marinade items, stirring occasionally until the meat is sealed on all sides. Then add the water to the pot.
- Add the tomatoes and star anises.
- Bring the contents of the pot to a boil over high heat, and skim off any scum from the surface.
- Cover the pot, and reduce the heat until the liquid is simmering at a gentle roll. Continue simmering for about an hour and a half, stirring occasionally. The beef soup is now done cooking - fish out and discard the ginger slices and any star anises before serving.
- About 10 minutes before the beef soup is finished cooking, bring a large pot of water to a boil, and cook the noodles and pak choi. Gently immerse the noodles into the boiling water, give a quick stir to prevent them sticking to the bottom, and add the pak choi.
- Remove the pak choi to a separate bowl after two minutes, and continue cooking the noodles for the length of time stated on the packet. When the noodles are done, drain and refresh under cold water before serving.
- Portion the noodles into individual bowls with the pak choi, and spoon the beef noodle soup on top to serve.
- Add spring onion pieces and some sesame oil optionally for extra fragrance
NOTE: Use normal bean sauce if you can't handle the heat, and add dry chili for extra kick if you like it spicy.