Taiwanese beef noodle soup
The broth took 2 hours of simmering and overnight stewing, but it’s well worth the wait. The beef is fork-tender and flavorful. The broth is oh-so-spicy. I boiled the noodles in water first. Then I threw them into the broth to finish with the bok choy, which helped the noodles and veggie absorb all the flavor of the broth.
This homemade bowl is so much better than the one I had in Taiwan this summer! Sad but true.
Beef Noodle Soup 牛肉麵
3LB beef chuck roast, cut into pieces, Salt, 3T canola oil, 10 garlic cloves, bruised, 6 slices of fresh ginger, 5 scallions, halved crosswise, 1t five-spice powder, 4 star anise, 2t sichuan peppercorn (or flake), 1/4C chili bean sauce, 1/3C rice wine, 1 1/2oz sugar, 1/2C soy sauce, 10C water
1lb bak choy, 1lb thick egg noodles (i used yang chun noodles), Pickled mustard (as desired)
1. Pat the beef dry and season all over with salt. In a big pot, heat the oil over high heat. Sear the beef on both sides until there is some browning - about 2 to 3 min per side.
2. Add 1t salt, and all the remaining soup ingredients: garlic, ginger, five-spice, star anise, peppercorns, bean sauce, rice wine, sugar, soy sauce, and water.
3. Bring to a boil. Lower the heat to medium-low to gently simmer. Cover and cook for about 2 hours, until the beef is tender. The broth will simmer under the cover.
4. Turn off the heat, slant the lid so there’s about a 1/2 inch opening. Let the soup cool. The beef will finish cooking to fork tenderness as the broth cools and concentrates in flavor. (You can let it sit overnight and it will be ready for lunch the next day)
5. Remove the meat and set aside. Strain the broth into another pot. Discard the solids, reheat the broth over high heat.
6. Meanwhile, cook the vegetables and noodles in a large pot of water. Divide among soup bowls. Bring the broth to a boil, taste and adjust for flavor. Ladle the broth into the bowls, topping with pickled mustard.
1. In step 2, you can add as much water as you can to fill up 3/4 of the pot. When you remove the meat and strain the broth of all the solids, you can add more water.
2. You can stew the beef as long as you want. The longer you stew, the more tender it will be.
3. The best way to cook the noodles is to boil the noodles with bak choy, beef, and noodles in plain water, then with the strainer, boil it in the broth to add some flavor. Boiling directly in broth from beginning to end will make the starch evaporate into the soup, causing the soup broth to become thicker.
Peter: This isn’t a recipe from the 75 recipes list, but I made this the past week, and it turned out delicious. We are SO grateful for all of the followers and we hope that you continue to stick with us :) so as a favor to you guys, I posted a beef noodle soup recipe I tried. There will be another beef noodle soup recipe later on - the official post haha. Daphne and I agree that this recipe for beef noodle is better than any beef noodle soup we’ve tried at any restaurant in our city. It’s definitely WORTH waiting 2+ hours for :) Good luck!
Will definitely be trying this recipe!!!