Directions:

• 1.

  Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.

• 2.

  Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.

• 3.

  In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.

• 4.

  Add the sliced beef.

• 5.

  Add the dark soy sauce, for color, stir, then add the rice wine.

• 6.

  Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.

• 7.

  Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.

• 8.

  Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.

• 9.

  Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.

• 10.

  Add the bok choy to the boiling water. Cook for 3 minutes, then remove.

• 11.

  To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.

• 12.

  Enjoy!