How to make beef stew noodle soup 紅燒牛肉麵 ( Taiwan style)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive than beef.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles can be more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

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

Boil 2 pounds of beef bone in a pot.

Remove the beef and wash it clean.

Put the beef bone back in the pot with 30 cups of water.

Wait until the water boils before adding the beef.

Put spices into a bag: 5 pieces of star anise, small piece of ginger, dry orange peel, and a whole onion.

Add 1 tomato to the spice bag.

Add 2.25 cups of dark soy sauce, 3 tablespoons of chicken base, 1/2 cup of sugar, 1 teaspoon of white pepper powder, 1 tablespoon of sesame oil, 1/2 cup of tomato ketchup, and 1 teaspoon of salt to the pot.

Chop garlic and onion, and prepare pickle mustard green.

After 2 hours, remove the beef and leave the bones in the pot.

Fill the pot with soup and add 1/2 cup of soy sauce.

In a separate wok, heat 10 grams of sichuan peppercorn until smoking, then add 1/2 cup of vegetable oil and 1/2 cup of chili sauce.

Stir the mixture until the color changes.

Turn the heat to low and add chopped garlic, chili, chopped onion, and pickle mustard green to the soup.

Turn the soup to high heat to boil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens