The Best Taiwanese Beef Noodle Soup Recipe
Rated 4.0 stars by 5 users
Servings
4
Taiwanese Beef Noodle Soup is a must-try recipe because nothing can be more satisfying than enjoying a bowl of hearty, savory noodle soup topped with tender, succulent beef. If you are looking for something easy and fulfilling for dinner, this is it.
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Ingredients
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1.5 lb of beef stew meat
- 1.5 lb of beef bones
- 8 cups of water
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3 tbsp of Shaoxing wine
- 1.5 tbsp of oil
- 3 tbsp of sugar
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2.5 tbsp of Sichuan Dou Ban Jiang
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2 tbsp of tomato paste
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1/4 cup of soy sauce
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1.5 tsp of dark soy sauce
- 6 slices of ginger
- 6 cloves of garlic
- 2 scallions, cut into stalks
- 1/2 of a medium size onion, cut into chunks
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1 stick of cinnamon
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3 pieces of bay leaves
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1 piece of star anise
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1 piece of aged tangerine peel, optional
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3 dried red chilies
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1 tsp of Sichuan peppercorns
- 1/2 tsp of salt or to taste
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4 portions of egg noodles (for reference, about 400 grams of fresh or 240 grams of dried noodles)
- 3 liters of water to boil the noodles
- 8 pieces of baby bok choy, cut in half
Braise the Beef
Cook the Noodles and Vegetables
Directions
Blanch the Beef
Cut the beef into 1 inch cubes. Beef brisket, shank, and chuck work well for this recipe.
- Add 2 liters / 8 cups of water, beef, and beef bones to a stock pot, then bring it to a boil over high heat. Beef bone will give the broth a collagen-rich foundation. You can also use beef neck, femur bone, or ribs.
- Use a sieve to skim the foamy scum. Remove the beef from the pot and rinse under running water to eliminate the foamy scum. Drain and set the beef on the side.
- Let the blanching water go through a cheesecloth to remove the impurities. Then reserve the broth on the side.
Braise the Beef
Add oil and sugar to a clay pot and stir over low heat until caramelized, which takes a few minutes.
- When the caramelized sugar starts to produce foamy bubbles, add the soy sauce, dark soy sauce, Sichuan Dou Ban Jiang, and tomato paste. Continue to stir over medium heat for a few minutes or until well combined.
- Add the beef and Chinese cooking wine to the clay pot, then mix well.
- Pour in the reserved blanching broth. Turn the heat to high and bring it to a boil.
- Meanwhile, put ginger, garlic, scallions, onion, cinnamon stick, bay leaves, star anise, aged orange peel, dried red chilies, and Sichuan peppercorns into a spice bag, then add to the clay pot.
- Turn the heat to low and simmer the beef for 2 hours or until tender. You can make this dish in a pressure cooker, slow cooker, or Dutch oven. Some cookware is air-tight some isn't, so the water evaporates differently. Please adjust the water amount based on your situation. If you need to add more water, add hot water.
- Discard the spicy bag. Make sure to squeeze the liquid so you don't waste anything.
- Take out the beef neck bones and detach the meat. Put the meat back into the clay pot and discard the bones.
- Taste the broth and add salt to adjust the saltiness. Set the clay pot on the side while cooking the noodles.
Cook the Noodles and Serve
Bring a new pot of water to a boil and cook the egg noodles until al dente. If using fresh noodles, boil them for 2-4 minutes, depending on the thickness. If using dried noodles, follow the cooking instructions on the package.
- Once the noodles are almost done cooking, add the baby bok choy and blanch for 30 seconds.
- To make one serving, add a portion of noodles, bok choy, braised beef meat, and 1.25 cups of beef braising broth in a big serving bowl.
