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15 minutes
120 minutes
135 minutes
- 800g beef chuck steak
- 125ml shao hsing wine
- 60ml soy sauce
- 4 garlic cloves, crushed
- 4 strips orange peel
- 5cm piece ginger, thinly sliced
- 2 star anise
- 1000.00 ml (1 litre) chicken consomme
- 42.00 gm light soy sauce
- 50g yellow rock sugar (see Notes)
- 1 bunch choy sum, coarsely chopped
- 200g fresh rice noodle sheets, cut into 3cm strips
- 4 green onions, trimmed, thinly sliced
- In a glass or ceramic bowl, mix together the beef, wine, dark soy sauce, onion, garlic, orange peel, ginger, star anise, and cinnamon. Cover with plastic wrap and refrigerate overnight to marinate.
- Pour the beef mixture into a large wok or saucepan. Stir in the chicken consomme, light soy sauce, and sugar and bring to a boil over high heat. Lower the heat, cover, and simmer for 2 hours until the beef is tender. Use a slotted spoon to transfer the beef to a large bowl, shred it with 2 forks, and return it to the soup along with the choy sum. Take it off the heat.
- In a large heatproof bowl, place the rice noodles and cover them with boiling water. Let them soak for 5 minutes, then drain well.
- Portion out the noodles evenly into serving bowls, then pour the flavorful soup over them. Garnish with fresh green onions and fragrant coriander leaves before serving right away.
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