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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put beef in a pot, cover with cold water and bring to a boil. Drain beef and transfer to a clean pot with wine, peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger. | 2. Add water to cover ingredients by 1/2 inch. Bring to a boil. Reduce heat to medium and simmer for 1 hour. Remove from heat and let sit covered for 1 hour. Transfer beef to a cutting board. Skim fat, strain and reserve broth, Discard solids. | 3. Add vinegar and season with soy sauce, salt, and sugar. Pull beef from bones, cut into large chunks and add to broth. | 4. Bring a pot of salted water to a boil. Add bok choy and cook until just tender (2 minutes). Transfer bok choy to bowls. Boil noodles until softened then drain. | 5. Divide broth, beef and noodles among bowls. Garnish with greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	8	lb	cut	4644.8640000000005	0.0	789.2639999999999	139.7088
chinese rice wine	1/4	cup		-	-	-	-
black peppercorn	3	tablespoons		-	-	-	-
garlic clove	14		crushed	-	-	-	-
plum tomato	8		quartered	-	-	-	-
star anise pod	8			-	-	-	-
yellow onion	4		quartered	459.36	27.3528	3.306	37.584
arbol chile	2			-	-	-	-
ginger	1	piece	chopped	-	-	-	-
black vinegar	3	tablespoons		-	-	-	-
dark soy sauce				-	-	-	-
kosher salt				-	-	-	-
sugar				-	-	-	-
baby bok choy	12			-	-	-	-
egg noodle	1 1/2	1/2		164.16	30.4679	6.0534	1.8981
green			pickled chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.