Ingredients
- 2 lb boneless beef chuck roast cut into 2-inch pieces
- 1 tsp kosher salt plus more to taste
- 1 tbsp neutral cooking oil
- 1 medium yellow onion quartered
- 3 inch fresh ginger sliced and lightly smashed
- 5 cloves garlic lightly smashed
- 3 scallions whites and greens separated
- 2 whole star anise
- 1 cinnamon stick about 3 inches
- 6 cups reduced-sodium beef broth 1.4 L
- 2 cups water 480 ml, plus more as needed
- 1/3 cup reduced-sodium soy sauce 80 ml
- 1 tbsp light brown sugar
- 1 tbsp unseasoned rice vinegar plus more to taste
- 12 oz fresh or dried wheat noodles cooked according to package directions
- 4 small baby bok choy halved lengthwise
- cilantro, chile crisp, or lime wedges optional, for serving
Equipment
- Large Dutch oven or heavy pot
- Large noodle pot
- Tongs
- Fine-mesh skimmer or spoon
Instructions
- Pat the beef dry and season with salt. Heat the oil in a Dutch oven over medium-high. Brown the beef in batches on several sides, transferring each batch to a plate.
- Reduce the heat to medium. Add the onion, ginger, garlic, scallion whites, star anise, and cinnamon. Cook for 2 minutes, stirring, until fragrant.
- Add the broth and water, scraping up the browned bits. Stir in the soy sauce and brown sugar, return the beef and its juices, and bring to a boil.
- Lower to a gentle simmer, partially cover, and cook for 2 to 2 1/2 hours, skimming occasionally, until the beef is fork-tender. Add water if needed to keep the meat mostly submerged.
- Remove the star anise and cinnamon. Stir in the rice vinegar, then taste and adjust the broth with salt, soy sauce, or more vinegar.
- Cook the noodles in a separate pot according to package directions. During the last 1 to 2 minutes, blanch the bok choy in the same water. Drain.
- Divide noodles and bok choy among four bowls. Add beef and hot broth. Finish with scallion greens and any optional garnishes.
Notes
- Keep the broth at a gentle simmer; hard boiling can toughen the beef and cloud the liquid.
- Cook and store noodles separately so they do not absorb the broth.
- Refrigerate promptly in shallow containers and use within 3 to 4 days.
- Nutrition is intentionally left for manual calculation because broth, soy sauce, noodle brands, and trimmed beef vary.
