Ingredients:

  • 1 kg (2.2 lbs) beef chuck, cut into 2.5 cm (1 inch) cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2.5 cm (1 inch) piece of ginger, sliced
  • 1 red chili, halved
  • 2 tablespoons tomato paste
  • 2 litres (8 cups) beef broth
  • 125ml (1/2 cup) dry sherry (optional, can substitute with more beef broth)
  • 2 star anise
  • 1 cinnamon stick
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce (optional)
  • Salt and freshly ground black pepper to taste
  • 450g (1 lb) dried egg noodles
  • 2 spring onions, thinly sliced
  • Fresh cilantro leaves, chopped
  • Sriracha sauce (optional)
  • Chili oil (optional)
  • Bean sprouts (optional)
  • Lime wedges (optional)

Instructions:

  1. Combine beef chuck cubes with marinade ingredients in a bowl. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
  2. Heat vegetable oil in a large Dutch oven over medium-high heat. Remove beef from marinade (reserve marinade) and sear in batches until browned on all sides. Remove beef and set aside.
  3. Add onion, carrots, and celery to the Dutch oven and sauté until softened, about 5-7 minutes. Add garlic, ginger, and chili. Sauté for another minute until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Deglaze the pot with dry sherry (if using), scraping up any browned bits from the bottom. Add beef broth, reserved marinade, star anise, cinnamon stick, brown sugar, and fish sauce (if using).
  5. Return the seared beef to the Dutch oven. Bring the broth to a simmer, then reduce heat to low, cover, and braise for 3-4 hours, or until the beef is fork-tender.
  6. While the beef is braising, cook the egg noodles according to package directions. Drain and set aside.
  7. Remove star anise and cinnamon stick from the broth. Season the broth with salt and pepper to taste. Divide the cooked noodles among bowls. Ladle the beef and broth over the noodles.
  8. Garnish with spring onions and cilantro. Serve immediately with optional toppings like sriracha, chili oil, bean sprouts, and lime wedges.