Taiwanese Beef Noodle Soup 牛肉麵

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.

Remove extra fat or membrane from beef shank.

Rinse the beef clean.

Boil the beef shank for 5 minutes, then remove and rinse clean.

Cut the beef into thick slices.

Heat pot and add 2 tablespoons oil.

Add sliced onion and sauté for a minute.

Add garlic, ginger, red peppers, and green onions.

Add 2 tablespoons chu hou paste and 2 tablespoons chili bean paste.

Add the beef back into the pot.

Pour in 1/2 cup dark soy sauce and 1/2 cup light soy sauce.

Add 1/2 cup Chinese wine and 2 tablespoons oyster sauce.

Add star anise, rock sugar, and tomatoes.

Add 10 to 12 cups of water and 2 to 3 bay leaves.

Season with black pepper and salt, and add dried orange peels.

Once boiled, lower heat and simmer for 2 hours.

Prepare bok choy by washing thoroughly and cutting into quarters, then boil the bok choy and remove the cooked vegetables.

For the noodles, use thick round noodles, place in boiling water, turn off heat, cover, and let sit for 10 minutes or until al dente.

Remove and drain cooked noodles, rinsing with cold water to remove starches.

Slice 3 to 4 green onions.

After 2 hours, check the soup for doneness; beef should be tender and adjust to taste.

To assemble, add noodles and veggies to a bowl, add beef shank and optional beef tripe, scoop in the soup broth, and add peppers and chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level: