Taiwanese Spicy Beef Noodle Soup

Ingredients

• 2 pounds beef stew meat , cut into 1-inch cubes
• 3 tablespoons vegetable oil , or more as needed
• 8 cups water , or more as needed
• 1 , 14 ounce
• 1 bunch green onions , cut into 2-inch pieces
• 1 cup soy sauce
• 0.5 cups rice wine
• 0.25 cups brown sugar
• 10 cloves garlic , peeled, or more to taste
• 4 small chile peppers , halved and seeded, or more to taste
• 2 tablespoons chile paste , or to taste
• 1 , 1 1/2 inch
• 3 stars anise pods , or more to taste
• 1 teaspoon five-spice powder
• 4 small heads baby bok choy
• 1 , 10 ounce
• 1 tablespoon chopped pickled mustard greens , Optional

Instructions

1. 1

   Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.

2. 2

   Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.

3. 3

   Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.

4. 4

   Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.

5. 5

   Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.

6. 6

   Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.