My go-to recipe for a hearty meal full of braised tender beef, vegetables and plenty of carbssss!

Sluuuurp~

Ingredients:

• 2 pounds meaty beef short ribs
• 2 onions
• 2 tomatoes
• 3 slices of peeled fresh ginger, smashed
• 1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
• 1.5 cup Chinese rice wine
• ¾ cup soy sauce
• 1 fresh red chile
• 3 tablespoons of Doubanjiang
• 3 cups of water
• 1 teaspoon of freshly grinded pepper
• 2-3 cubes of rock sugar
• 10 ounces dried Chinese wheat noodles
• Bok Choy for garnishing

Directions:

1. Preheat oven to 180 deg C.
2. Cut onions and tomatoes into wedges, scallions into sections.
3. Chop short ribs into 3-inch cubes.
4. Heat the olive oil in a large Dutch oven. Add the onions, tomatoes, scallions and ginger slices and cook over medium heat for 10 minutes, stirring occasionally, until the onion is lightly browned.
5. Dry the beef cubes with paper towels. Toss into the Dutch oven, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
6. Add the soya sauce, water plus Chinese rice wine, just enough to almost cover the meat.
7. Add the rock sugar, pepper and Doubanjiang , toss in red chili. Bring to a simmer.
8. Cover the pot with a tight-fitting lid and place it in the oven for about 2.5 hours or until the meat and vegetables are very tender when pierced with a fork.
9. Serve with noodles and bok choy!