Taiwanese Beef Noodle Soup (Instant Pot)
Taiwanese Beef Noodle Soup (Instant Pot)
Ingredients
For the Soup Base
- 1 1/2 pounds beef shank, cut into 1 1/2-inch cubes
- 1 tablespoon olive oil, as needed for sautéing
- 1 beefsteak tomato, cut into wedges
- 1 yellow onion, cut into wedges
- 1 ounce ginger, peeled and thinly sliced
- 4 garlic cloves, peeled and smashed
- 4 stalks green onions, cut into 1-inch pieces
For the Sauce
- 1/4 cup chili bean sauce
- 1/4 cup dark soy sauce
- 1/2 cup shaoxing wine, or beef broth
For the Broth and Spices
- 5 beef bouillon cubes
- 5 cups water
- 3 star anise
- 1 cinnamon stick, small piece
- 3 bay leaves
- 1 1/2 tablespoons granulated sugar, or 1 piece rock sugar
For Serving
- 1 pound Shanghai thin noodles, cooked according to package directions
- 1 bunch Chinese broccoli, blanched
- 1/2 cup pickled mustard greens, chopped
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Chop the beefsteak tomato into wedges. Cut the yellow onion into wedges. Peel and thinly slice the ginger. Peel and smash the garlic cloves. Chop the green onions into 1-inch pieces.
⏱️ 10 min
- 2
Prepare the sauce: In a small bowl or jar, combine the chili bean sauce, dark soy sauce, and shaoxing wine (or beef broth). Stir until well mixed.
⏱️ 2 min
- 3
Sauté the beef: Turn on the 'Sauté' function on your Instant Pot. Add 1 tablespoon of olive oil. Add the beef shank cubes and sauté until nicely browned on all sides. This usually takes about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.
⏱️ 7 min
- 4
Add vegetables and sauce: Once the beef is browned, add the prepared vegetables (tomato, onion, ginger, garlic, green onions) to the Instant Pot. Sauté for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften. Pour in the prepared sauce mixture.
⏱️ 5 min
- 5
Add broth and spices: Turn off the Instant Pot's 'Sauté' function. Add the beef bouillon cubes and water (or 5 cups of beef broth). Add the star anise, cinnamon stick, bay leaves, and granulated sugar. Stir all the ingredients together to combine.
⏱️ 3 min
- 6
Pressure cook: Secure the lid on the Instant Pot and ensure the venting knob is set to 'Sealing'. Select the 'Pressure Cook' or 'Manual' setting and set the cooking time to 40 minutes on high pressure. Once cooking is complete, perform a quick release of the pressure by carefully turning the venting knob to 'Venting'. Open the lid once the pin has dropped and it is safe.
⏱️ 40 min
- 7
Cook noodles and blanch Chinese broccoli: While the beef is pressure cooking, bring two separate pots of water to a boil. In one pot, cook the Shanghai thin noodles according to package directions (typically 3-6 minutes). In the other pot, blanch the Chinese broccoli for about 3 minutes, or until tender-crisp. Drain both thoroughly.
⏱️ 15 min
- 8
Assemble and serve: Divide the cooked noodles among serving bowls. Ladle a generous amount of the beef and soup mixture from the Instant Pot over the noodles. Add the blanched Chinese broccoli and chopped pickled mustard greens to each bowl. Garnish with fresh cilantro before serving. The beef should be incredibly tender and fall apart easily.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Beef Noodle Soup (Instant Pot)
For the Soup Base
- 1 1/2 pounds beef shank, cut into 1 1/2-inch cubes
- 1 tablespoon olive oil, as needed for sautéing
- 1 beefsteak tomato, cut into wedges
- 1 yellow onion, cut into wedges
- 1 ounce ginger, peeled and thinly sliced
- 4 garlic cloves, peeled and smashed
- 4 stalks green onions, cut into 1-inch pieces
For the Sauce
- 1/4 cup chili bean sauce
- 1/4 cup dark soy sauce
- 1/2 cup shaoxing wine, or beef broth
For the Broth and Spices
- 5 beef bouillon cubes
- 5 cups water
- 3 star anise
- 1 cinnamon stick, small piece
- 3 bay leaves
- 1 1/2 tablespoons granulated sugar, or 1 piece rock sugar
For Serving
- 1 pound Shanghai thin noodles, cooked according to package directions
- 1 bunch Chinese broccoli, blanched
- 1/2 cup pickled mustard greens, chopped
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Chop the beefsteak tomato into wedges. Cut the yellow onion into wedges. Peel and thinly slice the ginger. Peel and smash the garlic cloves. Chop the green onions into 1-inch pieces.
⏱️ 10 min - 2
Prepare the sauce: In a small bowl or jar, combine the chili bean sauce, dark soy sauce, and shaoxing wine (or beef broth). Stir until well mixed.
⏱️ 2 min - 3
Sauté the beef: Turn on the 'Sauté' function on your Instant Pot. Add 1 tablespoon of olive oil. Add the beef shank cubes and sauté until nicely browned on all sides. This usually takes about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.
⏱️ 7 min - 4
Add vegetables and sauce: Once the beef is browned, add the prepared vegetables (tomato, onion, ginger, garlic, green onions) to the Instant Pot. Sauté for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften. Pour in the prepared sauce mixture.
⏱️ 5 min - 5
Add broth and spices: Turn off the Instant Pot's 'Sauté' function. Add the beef bouillon cubes and water (or 5 cups of beef broth). Add the star anise, cinnamon stick, bay leaves, and granulated sugar. Stir all the ingredients together to combine.
⏱️ 3 min - 6
Pressure cook: Secure the lid on the Instant Pot and ensure the venting knob is set to 'Sealing'. Select the 'Pressure Cook' or 'Manual' setting and set the cooking time to 40 minutes on high pressure. Once cooking is complete, perform a quick release of the pressure by carefully turning the venting knob to 'Venting'. Open the lid once the pin has dropped and it is safe.
⏱️ 40 min - 7
Cook noodles and blanch Chinese broccoli: While the beef is pressure cooking, bring two separate pots of water to a boil. In one pot, cook the Shanghai thin noodles according to package directions (typically 3-6 minutes). In the other pot, blanch the Chinese broccoli for about 3 minutes, or until tender-crisp. Drain both thoroughly.
⏱️ 15 min - 8
Assemble and serve: Divide the cooked noodles among serving bowls. Ladle a generous amount of the beef and soup mixture from the Instant Pot over the noodles. Add the blanched Chinese broccoli and chopped pickled mustard greens to each bowl. Garnish with fresh cilantro before serving. The beef should be incredibly tender and fall apart easily.
⏱️ 3 min