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Ingredients
US|METRIC
5 SERVINGS
- 1 1/3 lb. boneless beef chuck (cross-rib roast, or shank)
- 3 Tbsp. Shaoxing rice wine
- 3 Tbsp. canola oil
- 1/4 cup bean sauce (chile, dou ban jiang)
- 1 inch ginger (fat piece or galangal, unpeeled and lightly crushed)
- 3 green onions (large, white parts only, lightly crushed)
- 1 1/2 star anise (12 robust points)
- 2 hoisin sauce (generous teaspoons)
- 2 cans low sodium chicken broth (14 oz / 400 g each)
- 3 sticks tofu skin (dried, sticks)
- 12 oz. chinese noodles (dried, or 12 to 14 ounces fresh Chinese noodles)
- regular soy sauce
- 1 bunch broccolini (broccoli rabe, gailan, or regular broccoli, trimmed and cut into bite-size pieces)
- 1/4 Tbsp. oil (chile, homemade or storebought)
- 3/4 tsp. Sichuan peppercorns (ground)
- 2 green onions (cut into thin rings, green part only)
- 4 Tbsp. celery leaves (chopped, rau ram or other assertive herb)
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