Taiwan-Style Beef Noodles

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   Wash the beef and cut into cubes. Keep the bones if you are using shanks. Heat 2 T. oil in a preheated woks. Add the green onion, ginger root and garlic, and soy sauce and bean pastes one by one and stir-fry until fragrant. Add the water, sherry, sugar and anise to the beef and other ingredients and bring to a boil. Simmer over low heat about one hour ntil the meat is cooked soft and the liquid is reduced to 6 cups. (I usually let it cool until the fat rises to the top and remove, along with the green onions and anise.) Now you have the beef and a nice broth. In each serving bowl, add beef and broth, cooked noodles, the blanched vegetable, a sprinkle of green onions, a splash of sesame oil and dash of white pepper. Also add about a little less than a cup of boiling water, as the broth is very concentrated.

* Per serving · 4 servings · Values may vary.