Ingredients
- 1 packet Hakubaku organic udon noodles
- 500g stewing beef, cut into 4cm chunks
- 4 carrots, cut into chunks
- 1 brown onion, cut into chunks
- 1/4 cup dark soy sauce
- 1/2 cup Chinese rice wine
- 2 black tea bags steeped in 1.5 cup water
- 2 cups good quality beef stock
- 1 tsp each fennel seed, Szechuan pepper and chilli flakes in a empty paper/spice bag spice
- 1 knob ginger, sliced
- Bok choi, sliced lengthways and spring onion, finely sliced
- Approx. 4 tbsp of any high-smoke point oil
Method
- To a heavy based pot or dutch oven, add 2 tbsp oil. Over high heat, aggressively brown beef in small batches. Add in additional oil between batches as required, ensuring that the pot base does not become dry. Set aside
- Add onion and ginger and cook for 3 minutes, or until coloured
- Add in all liquid ingredients, spice bag and browned beef back into the pot. With the lid on simmer for 3 hours or until beef is very tender
- 10 minutes before serving, add carrots to the pot. Cook noodles as per instructions on the packet
- Add a portion of the cooked noodles and bok choi into a bowl. Ladle in the hot soup, beef, carrots and onion to cook the bok choi
- Garnish with spring onions and serve immediately. Enjoy!
Product used in recipe
- Hakubaku - Organic Udon Noodle
