Taiwanese Beef Noodle Soup Recipe
A spicy Taiwanese beef noodle soup, ideal for cold weather, features the distinctive kick of peppercorns and chilis.
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Instructions
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Start boiling water in a large pot to cover beef soup bones or shank. Create a spice sachet using star anise, cinnamon stick, bay leaves, Sichuan, and white peppercorns.
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Boil the beef bones or shank for 3 minutes, then drain and rinse thoroughly.
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Brown the beef chuck or shank in 1 tablespoon of oil in a large soup pot for 15-20 minutes until caramelized, then set aside.
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Reduce heat to medium-low. Add the remaining 1 tablespoon of oil, garlic, ginger, green onions, onion, and chili to the pot; fry aromatics for 2 minutes until garlic is browned.
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Stir in sugar, spicy bean paste, and tomatoes; fry for 3 minutes until softened.
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Add Shaoxing wine and deglaze the pot, scraping any caramelized bits from the bottom.
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Return the browned beef and bones to the pot, then add light soy sauce, dark soy sauce, the spice sachet, and enough water to cover the beef.
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Bring the soup to a boil, then reduce heat to a low simmer and cook for 3 hours until the meat is tender.
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After simmering, remove the beef cubes from the soup and strain the broth through a colander, discarding the solids.
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Cook noodles according to package instructions, adding bok choy to the boiling water during the last few minutes of cooking.
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Assemble by placing noodles, bok choy, and beef into bowls, then ladle in the strained soup. Garnish with cilantro, pickled mustard greens, and chili oil if desired.