Mag's Spiced Kitchen

1 : Cut the beef shank into small chunks and add to a large pot of cold water with 3 slices of ginger. Bring to a boil, drain, and rinse the beef.

2 : In the same pot, heat oil over medium heat. Add onion, remaining sliced ginger, garlic, scallion whites, and Thai chili peppers. Cook for 1 minute until fragrant.

3 : Add the blanched beef and cook for a few minutes until slightly browned.

4 : Season with Shaoxing wine, light soy sauce, dark soy sauce, chili bean paste, and rock sugar. Mix well.

5 : Add the tomato and spice bag.

6 : Pour in about 8 cups of boiled water to cover the beef. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours.

7 : Cook the noodles in boiled water for 1 minute, then add choy sum and cook for another minute.

8 : Place noodles in a bowl, add broth, beef, choy sum, and garnish with chili oil, scallions, and cilantro.