Tomato Beef Shank Rice Noodle Recipe
Make Tomato Beef Shank Rice Noodle Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Shank Broth
Tomato Beef Topping
Noodles & Garnish
Method
Beef Shank Broth
- 1
Blanch and clean the beef
Place the beef shank pieces in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 5 minutes to remove impurities. Drain and discard the blanching water, rinse the beef pieces under cold water and clean the pot.
- 2
Simmer the broth
Return the cleaned beef shank to the pot and add 12 cups fresh water. Add the halved onion, smashed garlic, smashed ginger, scallion bundle, bay leaves, and black peppercorns. Bring to a gentle boil, then reduce heat to maintain a low simmer. Skim any scum that rises to the surface in the first 15 minutes.
- 3
Long simmer
Simmer gently, partially covered, for 2 to 2½ hours until the beef is tender and the broth is flavorful. Check occasionally and add water if necessary to keep the beef covered.
- 4
Season and strain
Add 2 tsp salt during the final 10 minutes of simmering. Remove beef pieces and set on a tray to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discard solids, and keep 1 cup of the hot broth reserved for the tomato topping. Taste broth and adjust seasoning with more salt if needed. Set aside the reserved beef for slicing/shredding.
Tomato Beef Topping
- 5
Prepare ingredients
While the broth simmers, slice shallot finely, mince garlic, and cut tomatoes into wedges. Shred or thinly slice 1 cup of the cooked beef shank meat reserved from the broth.
- 6
- 7
Cook tomatoes
Add the tomato wedges to the pan and increase heat to medium-high. Cook 5–7 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices but still hold some shape.
- 8
Season and braise
Stir in 1 tbs soy sauce, 1 tbs oyster sauce, and 1 tsp brown sugar. Add the reserved 1 cup hot broth. Bring to a simmer, then reduce heat and simmer gently for 6–8 minutes so the tomato flavor concentrates and the sauce reduces slightly.
- 9
Finish the sauce
Meanwhile, make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbs cold water until smooth. Stir in the shredded beef, 1 tsp white pepper, and 1/2 tsp salt to the tomato mixture. Slowly add the slurry while stirring; cook 1–2 minutes until the sauce thickens to a glossy coating that will cling to the beef and tomatoes. Taste and adjust seasoning with a pinch more salt or a splash of soy if needed.
Noodles & Assembly
- 10
Prepare rice noodles
Soak or cook the rice noodles according to package instructions until just tender (al dente). For dried wide rice noodles, usually soak 20–30 minutes in warm water or briefly blanch in boiling water 1–2 minutes. Drain and toss with a teaspoon of neutral oil to prevent sticking.
- 11
Warm remaining broth (optional)
If you prefer a soupy finish, reheat the strained beef broth to a gentle simmer. You may season it lightly. For a saucier noodle bowl, omit extra broth and use the tomato beef topping as the primary sauce.
- 12
Plate the dish
Divide the prepared rice noodles among 4 bowls. Spoon generous portions of the tomato beef mixture (beef and tomatoes with sauce) over the noodles. If using, ladle 1/2 to 1 cup of hot beef broth into each bowl for a more soup-like bowl.
- 13
Garnish and serve
Top each bowl with sliced green scallions, chopped cilantro, basil (if using), and bean sprouts. Add a lime wedge and chili oil or fresh chilies to taste. Serve immediately so the noodles stay tender and the beef remains warm.