The Best Taiwanese Beef Noodle Soup (紅燒牛肉麵)

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.

Slice the beef shank into quarter inch slices against the grain.

If beef shank is difficult to find, short rib can be used as a substitute with a reduced braising time of 60 to 90 minutes.

Brown the beef shank in a pot without crowding the pan to build up a fond at the bottom.

Prepare the aromatics: cut scallions into thirds, slice ginger about an eighth of an inch thick, and chop four garlic cloves.

Measure out the spices: chili flakes, star anise, and five-spice powder in separate bowls.

Measure out soy sauce, Chinese cooking wine, spicy doubanjiang, and sugar in a bowl.

After browning the meat, add more oil to the pan, then add the aromatics and spices; stir-fry on medium heat for about 20 seconds.

Add sugar and stir for another 10 to 15 seconds before adding the spicy doubanjiang.

Deglaze the pan with Chinese cooking wine and let it simmer for a few seconds.

Add soy sauce, water, and molasses to the pot.

Bring the pot to a simmer and allow it to cook for 1.5 to 2 hours until the meat is fall apart tender.

Serve the beef with bok choy on the side and layer the beef on top, adding pickled mustard greens or sliced scallions for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary