Taiwanese Beef Noodle Soup | 红烧牛肉面

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth offers a lighter option, while bouillon is budget-friendly.

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are low-carb, while rice noodles are often cheaper.

Blanch the beef in cold water and bring it to a boil.

Skim off the foam from the boiling water.

Remove the beef and set aside.

In a heavy pot, heat a little oil and fry onion, garlic, ginger, bay leaves, star anise, Chinese cinnamon, and sutran pepper until the onion softens and browns.

Stir in sutran chili bean paste.

Add light soy sauce, dark soy sauce, shaing wine, and chopped tomato.

Pour in hot water with a touch of sugar.

Return the beef to the pot.

Once it starts to simmer, cover with a lid and cook gently over low heat.

Sizzle minced garlic and ginger in oil for the topping.

Add chopped pickled mustard greens and fry until fragrant.

Cook the noodles until just done.

Quickly blanch some leafy greens in the same pot as the noodles.

After about 1 and 1/2 hours, check that the beef is tender and breaks apart easily.

Remove the meat and strain the broth to discard any solid bits.

Assemble the bowls with noodles, bok choy, beef chunks, and the hot rich broth topped with fried mustard greens and a sprinkle of cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary