Entree: Malaysia – Sarawak – Mee Sapi (Sarawak-style beef noodle soup with clear spiced broth and fresh vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef shank, bone-in
- 8 cups (1.9 L) beef stock
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced — about 8 oz (225 g)
- 4 cloves garlic, crushed
- 1 1/2 inch (4 cm) piece fresh ginger, smashed — about 1 oz (30 g)
- 2 shallots, sliced — about 1.5 oz (45 g)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (12 g) palm sugar or brown sugar
- 1 tsp (2 g) ground white pepper
- 8 oz (225 g) fresh or dried yellow egg noodles
- 4 oz (115 g) bean sprouts
- 8 oz (225 g) choy sum or bok choy, trimmed
- 2 green onions, sliced — about 1 oz (30 g)
- 1/4 cup (15 g) chopped cilantro
- Lime wedges for serving
- Sambal or chili paste for serving (optional)

Instructions

1. Pat the beef shank dry. Heat oil in a large heavy pot over medium-high. Brown the beef shank on all sides, 6–8 minutes, then remove and set aside.
2. In the same pot, add sliced onion, shallots, garlic, and ginger; cook until softened and aromatic, about 4 minutes.
3. Return the beef to the pot, add beef stock, soy sauce, fish sauce, palm sugar, and white pepper. Bring to a simmer, reduce heat to low, cover, and braise until the meat is tender and easily pierced, about 1.5–2 hours.
4. Remove the beef and set on a cutting board to rest. Strain the broth through a fine sieve into a clean pot and return to a gentle simmer; skim any excess fat.
5. Meanwhile, blanch the choy sum and bean sprouts in boiling water for 30 seconds, drain, and set aside. Cook the yellow noodles according to package instructions, drain.
6. Shred or slice the beef shank, discarding excess bone or gristle. Taste the broth and adjust seasoning with salt, soy, or fish sauce as needed.
7. Assemble bowls with a portion of noodles, topped with shredded beef, blanched greens and sprouts, sliced green onions, and cilantro. Ladle hot broth over and serve with lime wedges and sambal on the side.