Pat the beef dry then season all over with salt. In a large pan, heat the oil over a high heat. Spread the beef out and sear on both sides until lightly browned. Be patient and do this in batches to ensure the beef browns nicely and doesn’t stew in the pan.
Add the water, stock, soy sauce, rice wine, brown sugar, ginger, spring onions, garlic, mandarin peel, star anise, and chilli flakes. Bring to the boil.
Cover, reduce the heat to low and let everything simmer gently until the meat is very tender, for about 3 hours. After this time, turn off the heat and let the meat stand in cooking liquid, for at least 1 hour*. When ready to serve, bring it back up to the boil.
Meanwhile, cook the noodles in boiling water until tender, for about 7 to 10 minutes depending on packet instructions. Drain the noodles and rinse with cold water to stop them cooking – this also gives the noodles a nice springy texture. Divide between bowls.
Blanch the pak choi in salted boiling water until bright green and just wilted. This will only take seconds! Drain and divide between the bowls, arranging them over the noodles.
Ladle the hot broth over the noodles, topping with plenty of beef. Finish by sprinkling with the spring onions and coriander.
* This is a dish that really benefits from being cooked in advance, as the flavours really develop You can even do this up to 3 days in advance, making this a perfect make-ahead dish.
Recipe courtesy of www.greatbritishchefs.com