Ingredients
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2 tbsp chili oil
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3 chunks beef shank
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1 ½ cups water
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1 Spicy “Beef” immi
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Steamed bok choy (optional)
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Handful cilantro and green onions, chopped (optional)
Instructions
- In a pot over medium-high heat, sauté the beef shanks in chili oil until the meat is browned.
- Next, pour 1 ½ cups water and the Spicy Beef immi into the pot and boil for 8-10 minutes.
- Optionally, serve with steamed bok choy and a generous handful of chopped cilantro and green onions.