1. Heat a pan or wok on medium-high heat, add oil and brown the beef in two or more batches. Drain and place into crock pot.
  2. In the same pan, add 2 tablespoons of oil and add scallions and ginger. When caramelized and fragrant, add garlic and onion. Cook for another few minutes until fragrant.
  3. Add tomato paste and bean paste. Saute until fragrant.
  4. Add soy sauce, rice wine and shaoxing wine and let it boil.
  5. Pour mixture into crock pot. Mix in tomatoes, carrots and daikon.
  6. Add clear beef broth or water. I add about 4 cups at this point to the max level of my crock pot. Add the herb bag.
  7. Turn crock pot to high for 5 hours. It may be different depending of the cuts of meat you have. Some may require shorter cooking time.
  8. When ready to serve, boil the noodle according to direction. Dilute the beef soup with either clear beef broth or water according to liking and taste. Usually 1 cup of beef soup to about 1/2 to 1 cup of water/beef broth. Add some vegetable, scallions, cilantro and beef soup to the noodles and serve.
  9. The undiluted beef soup can be frozen for later use.

I hope you find some ideas and inspiration for your weekends.

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Author: nourishedjourneys

Posted in food craze, lifestyle and reflections, the great outdoors | 0 Comments | Tagged , , |

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