Spicy Taiwanese Beef Noodle Soup 红烧牛肉麺 - Simple Asian Comfort Food

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork shoulder is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less expensive.

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles offer a low-carb option, and rice noodles are often cheaper.

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar flavor with less heat, while red pepper flakes are cost-effective.

Heat oil in a large pot over medium heat until shimmering.

Add chopped ginger and garlic, sauté until fragrant, about 1-2 minutes.

Add beef shank and sear on all sides until browned, about 5-7 minutes.

Stir in soy sauce, chili paste, and sugar, mixing well to coat the beef.

Pour in beef broth and water, then add star anise and bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours until beef is tender.

Remove beef, shred, and set aside; strain the broth to remove solids.

Cook wheat noodles according to package instructions, then drain and set aside.

In serving bowls, place cooked noodles and top with shredded beef.

Ladle hot broth over the noodles and beef, ensuring noodles are submerged.

Garnish with chopped scallions, bok choy, and coriander before serving.

Cooking Techniques

Spice Level: