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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place beef rib fingers on a cutting board and cut them into 3 to 4 cm chunk pieces.
Watch out
Cut into uniform pieces
if cut too small, the meat will shrink and lose texture during stewing, whereas pieces that are too thick will be hard to absorb flavors
Wash hands and cutting board thoroughly after handling raw beef to prevent cross-contamination.
Heat a skillet over high heat without added oil, add 600g beef rib fingers and stir-fry to render beef fat; once browned, add 0.5 diced onion, 15g minced ginger, 2 chopped scallions, and 2 star anise, stir-frying until fragrant.
local_fire_departmenthigh heatWatch out
Do not add extra oil when searing beef
rely on its own fat, and monitor the heat so it doesn't burn and turn bitter
Maintain medium-high heat, sprinkle 1 tsp white pepper powder and 1 tsp five-spice powder, then add 1 tbsp ketchup, 1 tbsp spicy bean paste, and 2 tsp sugar, stir-frying until the sauce blends into a glossy red hue coated over the beef.
local_fire_departmentmedium-high heatWatch out
Chili bean paste and ketchup must be stir-fried thoroughly until fragrant and bright red before moving on
otherwise, flavors won't blend properly
Pour in 3 tbsp soy sauce and 1 tbsp rice wine, stir-frying on high heat until the soy sauce bubbles and releases aroma, then add 1 chunked carrot and 0.5 chunked daikon radish, mixing evenly.
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Soy sauce must be cooked until bubbling to produce fragrance
adding water before it boils will result in a raw soy taste in the broth
Keep your face and hands at a safe distance when opening the lid to avoid steam burns.
Pour 1200ml water into the pot to about 80% full (submerging all ingredients), cover and bring to a boil over high heat, then turn heat down to low and simmer covered for 1 hour until the beef is tender and radishes are fully cooked and translucent.
local_fire_departmenthigh heat to boil then low heatWatch out
Be sure to turn the heat down to low and cover after boiling
keeping a rolling boil will evaporate the broth too quickly and make the beef tough
The broth is scalding hot; skim carefully to prevent hot liquid splashes.
Uncover the lid, skim the bright red layer of natural beef tallow floating on top using a soup ladle and transfer it into a separate frying pan; turn off the heat on the beef soup, then sprinkle in 20g chopped celery, stirring gently for aroma.
Watch out
Skim gently to avoid scooping up too much broth water
pure beef tallow gives the best flavor when frying pickled greens
Heat the frying pan containing skimmed beef tallow over medium heat, add 150g shredded pickled mustard greens and stir-fry briskly until they absorb the tallow and turn glossy, then plate into a side bowl.
local_fire_departmentmedium heatWatch out
Remove from heat once pickled greens absorb the fat and dry slightly
over-frying will destroy their crisp texture
Place 300g cooked drained ramen noodles and 3 pieces blanched bok choy into a serving bowl, ladle generous portions of beef chunks, radishes, and rich beef broth over them, then top with a tablespoon of stir-fried tallow pickled greens.
Watch out
Make sure to thoroughly drain cooked noodles before assembling
residual water will dilute the beef broth flavor
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