Taiwanese Braised Beef Noodle Soup (Stovetop Version）

Taiwanese braised beef noodle soup(台湾红烧牛肉面) is a delicious and comforting dish that combines tender beef, aromatic spices, and hearty noodles in a rich broth.

5 from 1 vote

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Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings:

Calories: 594kcal

Ingredients

4 pounds beef chuck roast cut into big pieces about 1½ inch cubes
About 8 qt of water make sure the water covers the meat line
8- inch piece of fresh ginger peeled and cut into slices
6 garlic cloves smashed
6 green onions the white part. Clean and cut.
bok choy cut lengthwise in half about 4 pieces per serving
½ tsp toasted sesame oil
½ tsp of Sichuan peppercorn
4 pieces of star anise
2 dry red chilies
3 bay leaves
1/2 cup of light soy sauce
½ cup dark soy sauce
1 cup of Shaoxing cooking wine
1 tbsp of oyster sauce
4 tbsp of regular soybean paste
2 tbsp of sugar
Chopped fresh cilantro and green onion
Toasted sesame seeds for garnish optional
Pre boiled hard eggs cut to half
Salt and pepper to taste
Flour noodle

Instructions

Cut the beef into bigger chunks. Place the beef chunks into a large pot of water, add slices of ginger and Shaoxing wine, and bring to a boil to get rid of the excess blood. Cover and boil over medium heat(about 5 minutes). Drain and set aside.
Heat the saucepan over high heat and add cooking oil. Add garlic, ginger, onion, and green onion. Sauté everything for about 1 to 2 minutes until fragrant, then add soybean paste and brown sugar. Sauté all together for 1 minute, then add regular soy sauce, Shaoxing wine, dark soy sauce, dry chili, bay leaves, star anise, Sichuan peppercorns, water, and salt, and stir well. Make sure the water covers the meat line. During simmering, occasionally skim off any impurities that rise to the surface.
Bring to a boil, then cover and reduce heat to medium-low and simmer for 1 hour and 30 minutes. It is done once the beef is tender enough and easily shredded with a fork.
While the beef soup is cooking, bring a pot of water to a boil. Add a large pinch of salt. When the water is boiling, add the baby bok choy and cover for 1 to 2 minutes, or until tender-crisp. Remove the bok choy with a slotted spoon and set aside.
Cook the noodles by following the directions of the package you are using. Drain and place in a serving bowl. You can use Chinese egg noodles, rice noodles, and Chinese dry noodles.
Pour the beef soup and the beef onto the noodles. Garnish with cooked bok choy and cilantro, or your favorite cooked veggie, on top of the noodles to complete the dish. Don’t forget the hard-boiled egg.
Serve immediately. Enjoy!

Notes

The beef broth should be cleaned of foam.

Keep in the fridge for up to 4 days or freeze for up to 4 months. Whenever you are ready to eat, you can heat it up by the stovetop on high until the meat starts to bubble, about 2 minutes.

If you prefer spicy beef noodles, add some chili oil to the noodles as desired.

Nutrition

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