The Chinese trick to clear soup stock!

By The Woks of Life · 210 min

Ingredients

Instructions

1. Boil enough water to cover all the beef. When boiling, add the beef and boil for 1 minute. Drain and rinse thoroughly with fresh water.
2. Turn on the saute setting of the Instant Pot. Add the oil, then the ginger, garlic, scallions and onion, in that order. Stir until lightly caramelized and the onion is translucent.
3. Add the tomato and dried chilies.
4. Add the beef, then the tomato paste, spicy bean paste, sugar, soy sauce and Shaoxing wine, and mix thoroughly.
5. Pour in 8 cups of water and add the spice packet. Fill no higher than the 10-cup line, and no more than 2/3 full. (For a smaller pot, halve the recipe.)
6. Close the lid with the vent set to sealing. Cook for 100 minutes on the Meat/Stew setting.
7. Without an Instant Pot, simmer on low on the stove for 3 to 4 hours instead.
8. When the timer finishes, carefully release the pressure valve, using an oven mitt.
9. Boil the noodles according to the package. In the last minute or two, blanch the bok choy until just tender.
10. Serve each bowl with noodles, bok choy, and finely chopped cilantro, scallions and pickled mustard greens.

Summarized from The Woks of Life's video. Watch it for the details.

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GarlicOnionTomatoGingerScallionBeefTomato pasteBok choy