A proper low-and-slow bowl: beef shank blanched, then braised for hours in a broth built on doubanjiang, star anise, cinnamon and Sichuan pepper until it's fall-apart tender.
The broth does the real work here — tomatoes and aromatics fried down first, deglazed with Shaoxing wine, then simmered with the beef until deeply savoury. Ladled over wheat noodles with bok choy and finished with fresh spring onion and coriander, it's the kind of bowl worth the wait.
Like most braises, it's even better the next day — a good one to make ahead.
400g fresh wheat noodles (or dried, if fresh unavailable)
4 baby bok choy, halved
2 spring onions, thinly sliced (for garnish)
2 tbsp pickled mustard greens or Chinese pickled vegetables (optional, for topping)
1 handful coriander leaves, for garnish
Method
Blanch the beef:
Bring a pot of water to the boil and blanch the beef chunks for 3 minutes to remove impurities.
Drain, rinse under cold water, and set aside.
Fry the aromatics:
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the garlic, ginger and the white parts of the spring onions.
Fry until fragrant, about 1 minute.
Cook the tomatoes:
Add the tomatoes and cook, mashing slightly, until softened, about 4 minutes.
Add the pastes:
Stir in the doubanjiang and tomato paste and cook for 2 minutes, until fragrant and the oil turns red.
Add the beef and wine:
Return the blanched beef to the pot.
Pour in the Shaoxing wine and let it bubble for a minute to cook off the raw alcohol smell.
Season the braise:
Add the light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon stick, Sichuan peppercorns, bay leaves and dried chilli (if using).
Stir to combine.
Simmer:
Pour in the beef stock or water, enough to just cover the beef.
Bring to the boil, then reduce to a low simmer, cover, and cook until the beef is very tender, about 2 to 2¼ hours.
Adjust the seasoning:
Taste the broth and adjust if needed — more soy sauce for saltiness, more sugar to balance.
Skim off any excess fat from the surface.
Cook the noodles and greens:
Cook the noodles in a separate pot of boiling water according to the packet directions.
Blanch the bok choy in the same water for the final minute.
Drain both.
Assemble and serve:
Divide the noodles among bowls.
Ladle over the beef, broth and bok choy.
Top with the reserved spring onion greens, sliced spring onion, pickled mustard greens (if using) and a handful of coriander leaves.
Key Nutrients & Benefits
Beef shank is rich in protein, iron and collagen, and the long braise breaks it down into a rich, gelatinous broth. Star anise, cinnamon, ginger and Sichuan pepper bring warming, digestive-friendly spices, and bok choy adds vitamin C, vitamin K and fibre.
Macros (approx per serve)
Calories: 650–800 kcal
Protein: 40–50g (high, from a generous portion of braised beef)
Carbs: 55–70g (mostly from the noodles)
Fats: 20–30g
Smart Swaps & Variations
Milder broth? — leave out the doubanjiang and dried chilli.
No Shaoxing wine — dry sherry is the closest substitute.
Rice instead of noodles — for a lower-gluten option, just as good with the broth spooned over.
Make it ahead — the braise tastes even better the next day; cook the noodles fresh when serving.
Extra heat — finish with a spoonful of chilli oil at the table.
Related Recipes
Beef Ragù — another long, low-and-slow beef braise.
