Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]

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.

Prepare a pot of cold water and add beef stew meat along with a few slices of ginger and 2 tbsp. of Shao Xing wine.

Bring the pot to a boil and discard the water to remove impurities.

Wash the beef under running water to get rid of blood scum and drain it well.

Heat a wok and add oil to cover the bottom.

Add the well-drained beef to the wok and brown on all sides, adjusting pieces to ensure even contact with the wok.

Once browned, turn the heat to low and push the beef to the side.

Add 1.5 tbsp. of sugar to the wok and stir until it turns caramel color, being careful not to burn it.

Add 4 slices of ginger, 4 cloves of crushed garlic, white parts of spring onion, 1/2 medium onion in chunks, 1 stalk of cinnamon, 2 bay leaves, 3 hot chilies, 2 star anise, 2 pieces of dried orange peel, 1.5 tbsp. of Sichuan Dou ban jiang, and 1 tbsp. of tomato paste to the beef and mix everything together.

Add 2 tbsp. of Shao Xing wine, 1.5 tbsp. of soy sauce, and 1 tsp. of dark soy sauce to the mixture.

Transfer the mixture to a clay pot and cover the beef with about 1.2 liters of water, rinsing the wok to retain flavors.

Cover the pot and bring to a boil, then taste and adjust saltiness, adding about 0.5 tbsp. of salt.

Reduce heat to low and simmer for 3-4 hours, or use a pressure cooker for a faster method.

After simmering, check the tenderness of the beef with a chopstick.

Prepare the noodles by adding beef stock to a bowl and diluting with boiled water if necessary, adding a pinch of salt.

Boil water in a pot and add the noodles, waiting for it to return to a boil, then add a cup of cold water to drop the temperature.

Cook the fresh noodles for about 2 minutes, testing for texture, then remove and place in a bowl.

Ladle the braised beef soup over the noodles, adjusting the amount to taste.

Top with pieces of beef and blanched baby bok choy, optionally adding a perfectly cooked egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary