Taiwanese Beef Noodles (牛肉麵)
Imagine a steaming bowl filled with rich, flavourful beef broth, tender braised beef chunks, and springy hand-pulled noodles. That's the magic of Taiwanese Beef Noodle Soup, a national treasure and a must-try for any foodie venturing to Taiwan. The heart of this dish lies in the broth. Simmered for hours with beef bones, vegetables, and aromatics like star anise and cloves, it boasts a deep umami flavour that's both hearty and satisfying. Additionally, forget the idea of dry and chewy meat because this bad boy is slow-braised to melt-in-your-mouth perfection. Some versions (arguably the best versions) have chewy tendons in them for an extra fun texture.
This was actually one of the first things I made in the pandemic, and I really think by now I have perfected it. Hope you try this soon - it's really worth the effort as it's genuinely an incredible bowl of noodles to enjoy alone or with your loved ones.
Ingredients
- 600g beef shin/shank, or braising beef
- 1 onion, roughly chopped
- 1 heaped tbsp Chinese doubanjiang
- 3 large tomatoes
- 2 tbsp soy sauce
- 1 litre of stock, and more water if needed for simmering
- 1 tsp Chinese five spice powder
- 2 tbsp Chinese cooking wine
- 3 cloves of garlic, peeled and crushed
- 3 stalk of spring onion, roughly chopped
- 3 slices of ginger
- 2 tbsp sugar
Serve with:
- noodles of choice
- blanched pak choi leaves
- fresh coriander
Pair it with
Instructions
1. Start by placing your beef, fresh ginger, and spring onions into a large pot filled with water. Bring the water to a boil over medium heat. As it begins to boil, skim off any frothy impurities from the surface of the water to ensure a clean broth.
2. Once the water is clear, add the rest of your ingredients, including beef stock, and bring the mixture to a gentle simmer. Allow the soup to simmer for 2-4 hours to achieve a rich, deep flavour. If you prefer a faster method, use a pressure cooker, which will cut the time down to just 15-20 minutes.
3. While simmering, occasionally check the water level to make sure it doesn’t evaporate too much. Top up with more water as needed to prevent the pot from drying out or burning. Don’t forget to season the soup with salt after the beef has become tender and falls apart easily. Adding salt too early can cause the meat to dry out.
4. As the beef nears its final stage of tenderness, cook your noodles according to the package instructions. Additionally, blanch some pak choi leaves for a fresh, crunchy addition to your beef noodle soup.
5. Once the beef and broth are ready, assemble your bowls. Add the cooked noodles, blanched pak choi, and ladle over the rich broth with tender beef pieces. Garnish with freshly chopped spring onions for added flavour and freshness. Serve hot and enjoy!
Video demonstration
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