Taiwanese Beef Noodle Soup 台灣紅燒牛肉麵 - Taiwan Comfort Food!

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made with pantry staples.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity without the cost of rice wine.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a more affordable option.

Set the Instant Pot on sauté and add 2 cups of water.

Add beef tendon and beef shank to blanch for a quick boil.

After about 5 minutes, dump out the water to remove scum.

Add 1 cup of clean water and the beef back into the Instant Pot.

Add 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1/2 stalk green onions, 2-3 cloves star anise, and 1 teaspoon whole peppercorns.

Add 2 cups of homemade beef broth, 1 tablespoon rice wine, 2 tablespoons dark soy sauce, and 2 tablespoons regular soy sauce.

Seal the Instant Pot and set it to pressure cook for 1 hour and 20 minutes with a natural release of 15-20 minutes.

Cook Taiwanese thick noodles in boiling water for 5-10 minutes until desired doneness.

Blanch cut bok choy in the same pot of boiling water.

Remove the meat from the Instant Pot and slice it into half-inch to three-quarter-inch thick slices.

Plate the noodles and top with sliced beef and tendon.

Add optional preserved mustard greens and chopped spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens