Beef Noodle Soup

Beef Noodle Soup
by Michelle Tsang

2lbs each of beef shank and tendon – 3.99 per pound at ranch 99. Have them cut the tendon (which comes frozen in block). I usually get the beef chuck roast(?) from the regular supermarket. Comes as a large “steak” and fills the entire tray, about 2 lbs. Trim fat and cube. I don’t always use tendons either.

Half jar of “dow ban cherng” chili bean paste
2-3 cloves crushed garlic
3 star anise
2 big chunks of ginger, pounded
1 bunch of green onions
2 tbsp dark soy
2 tbsp sweet soy
1 tsp chicken powder (or chicken stock cube)
1 tsp sugar
water to cover meat

Boil meat and tendon in water for about 10 minutes in large pot. Rinse the meat with water to get rid of the yucky stuff. Put the meat back into the pot. Add the rest of the ingredients. Bring to a boil and then simmer for 2-3 hours covered. Before turning off the stove, bring pot to a boil with lid on. Do not remove the lid.

(Optional) The next day, cook again for 2-3 hours. Serve with noodles of your choice.

Chili Bean Sauce by Wanjashan. The jar has a green and white cap, with a red and gold label. This is the sauce to buy. It can be found at Ranch 99. Search the sauce aisle...it's there.