Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp avocado oil
  • 1 large white onion, diced
  • 4 cloves garlic, smashed
  • 2-inch piece of fresh ginger, sliced into coins
  • 3 whole star anise pods
  • 1 cinnamon stick (approx. 3 inches)
  • 8 cups low-sodium beef bone broth
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 1 tsp black pepper, freshly cracked
  • 2 bay leaves
  • 1 lb dried wheat noodles
  • 3 cups baby bok choy, halved
  • 3 scallions, thinly sliced
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Heat avocado oil in an Instant Pot or heavy-bottomed Dutch oven over medium-high heat. Brown the beef in batches until a deep mahogany-colored crust forms on all sides. Remove beef and set aside on a plate.
  2. Reduce heat to medium. In the remaining beef fat, sauté the diced onion, ginger, garlic, star anise, and cinnamon stick for 3-5 minutes until the onion is translucent and the spices are fragrant and toasted.
  3. Return the seared beef and its juices to the pot. Add the beef bone broth, soy sauce, fish sauce, coconut sugar, black pepper, and bay leaves.
  4. Cook the beef until tender: using an Instant Pot, pressure cook on high for 60-90 minutes; if using a stovetop Dutch oven, simmer on low for approximately 3-4 hours until the meat is velvet-tender.
  5. While the beef is finishing, cook the wheat noodles according to package instructions. Drain and set aside.
  6. Add the baby bok choy to the simmering broth for 2-3 minutes until slightly wilted.
  7. Divide the cooked noodles into 6 bowls. Ladle the beef and rich broth over the noodles and garnish with sliced scallions and fresh cilantro.