Beef Noodles in Taiwanese Style

Product Used: Stainless Steel Thermal Soup Cup (MCJ-A075)

**Ingredients
Brisket 180g
Soy Sauce 1.5tbsp
Rice Wine 10ml
Carrots (chopped) 50g
Turnip (chopped) 50g
Salt a little
Water 500ml
Noodles 1 serving
Bak Choy 1 serving

**Side Dish A
Finely-diced Onion 20g, a little finely-diced ginger, a little finely-diced green onions

**Seasonings B
Star Anise 1pc, a little pepper, a little five-spice powder

**Seasonings C
Tomato Paste 15ml, Dou Ban Jiang 15ml, sugar 5g

**Steps
1. Strip the brisket in 3cm long. Pan fry for a while, add Seasonings A and stir until fragrant. Add Seasonings B
2. Add Seasonings C and stir fry until it look reddish brown. Add soy sauce and rice wine until fragrant
3. Add carrots, turnips and water and boil
4. Put (4) into the soup cup after boiled
5. Cover with the lid and stew for 3 hours
6. Cook the noodles and Pak Choy
7. Season the beef soup with salt and serve

**Tips
- Stewing the brisket for 3 hours is enough. If you like it tender, you may stew for extra time.