Taiwanese Beef Noodle Soup

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.

Cover the beef with cold water and bring to a boil; drain impurities and murky water.

Set the beef aside.

Heat a wok or cooking pan to medium high heat.

Add ginger, garlic, and scallions; stir fry together.

Add chili bean paste and stir fry everything together.

Add the chunks of blanched beef into the wok or pan and stir fry for about 5 minutes.

Add about 4 cups of soy sauce, brown sugar, and tomato wedges to the pan.

Add rice wine and transfer everything into a pot.

Add enough water to cover the beef in the pot and add star anise and remaining 1/4 cup of soy sauce.

Bring to a boil and allow to simmer for 2 to 2.5 hours, stirring occasionally.

Add salt to taste and remove from heat.

Serve the red bra beef as is with rice and veggies or as beef noodle soup by cooking noodles according to package instructions and adding them to the beef along with desired amount of broth and any other ingredients.

Cooking Techniques

Equipment Needed

Spice Level: