This is Mama Chang’s way: beef shank braised under pressure with tomato and carrot, fresh noodles, bok choy — and pickled mustard greens fried in the beef’s own oil, served on the side.
這是張媽媽的做法：牛腱用高壓鍋燉，配番茄和紅蘿蔔；新鮮麵條、青江菜——還有用煎牛肉的油炒的酸菜，放在旁邊配著吃。
The Ingredients
食材
Beef shank, 3 lbs, in big pieces
牛腱肉 3 磅，切大塊
Fresh noodles (ramen)
新鮮麵條（拉麵）
Pickled mustard greens
酸菜
Bok choy
青江菜
Green onions
青蔥
Carrots
紅蘿蔔
Tomatoes
番茄
Star anise
八角
Spicy bean paste (doubanjiang)
辣豆瓣醬
Garlic
大蒜
Fresh small chilies
新鮮小辣椒
Plus ginger slices, for the pot
另外準備薑片，下鍋用
Step 1. Prep the Onions
步驟一：備蔥
Split the green onions in two. Cut one part into long sections — those go in the pot. Chop the rest fine, into scallion flowers, and set them in a small dish for the table.
青蔥分成兩部分。一部分切段——下鍋用；一部分切成蔥花，放小盤子裡擺桌上。
Step 2. Blanch and Sear
步驟二：汆燙油煎
Blanch the beef in boiling water, then rinse it clean. Cut it into big pieces — they shrink in the pot, so never cut them small. Pan-fry the pieces until the edges brown, and keep the oil in the pan: it has a job later.
牛肉先汆燙，再洗淨。切成大塊——煮了會縮，千萬不要切小塊。下鍋油煎到邊緣微焦，鍋裡的油留著，後面還有用。
Step 3. Pressure-Cook
步驟三：高壓燉牛肉
Put the beef in the pressure cooker with the star anise, green onion sections, garlic slices, ginger slices, carrots, tomatoes, and the spicy bean paste. Add water to cover, and pressure-cook for 60 minutes, until the shank is tender.
牛肉放進高壓鍋，加入八角、蔥段、蒜片、薑片、紅蘿蔔、番茄和辣豆瓣醬，加水蓋過食材，高壓燉 60 分鐘，燉到牛腱軟爛。
Step 4. Fry the Greens
步驟四：炒酸菜
Soak the pickled mustard greens in water first, then pour that water away — it washes off the preservatives. Chop the greens, add a few chopped fresh chilies, and stir-fry in the beef oil left in the pan. Serve in a small dish on the table, so everyone adds their own.
酸菜先用水泡一泡，把水倒掉——順便洗掉防腐劑。切好後加一點小辣椒，用煎牛肉剩下的油在平底鍋裡炒一炒。裝小盤放桌上，各人自己加。
Step 5. Noodles and Greens
步驟五：煮麵燙菜
When the beef is done, bring a big pot of water to a boil and cook the noodles. Lift them out into the bowls, then drop the bok choy into the same water for a quick blanch.
牛肉燉好之後，用大鍋子煮水，下麵條煮熟，撈起來放進碗裡；再把青江菜放進同一鍋水裡燙一下。
Step 6. Build the Bowl
步驟六：裝碗
Ladle the hot broth over the noodles, with beef, carrot, and tomato, and lay the bok choy on top. Scatter the scallion flowers. A spoonful of the fried pickled greens on top is the Mama Chang finish.
把熱湯澆在麵上，配牛肉、紅蘿蔔、番茄，青江菜擺上面，撒上蔥花。最後加一匙炒酸菜，就是張媽媽的收尾。
Good to Know
須知
Three pounds of shank feeds two people for two meals — and the second bowl is better, after a night soaking in the broth.
三磅牛腱，兩個人可以吃兩餐——在湯裡泡一晚，第二餐更入味。
The greens are not an afterthought. Their sour crunch is what cuts the richness of the braised broth.
酸菜不是配角。它的酸脆，正好解紅燒湯頭的油膩。
No pressure cooker? Simmer the beef in a covered pot for about 2 hours instead, until tender.
沒有高壓鍋？用普通鍋子加蓋，小火燉約 2 小時，燉到軟爛也可以。
