Taiwanese Beef Noodles
Taiwanese Beef Noodles
Ingredients
For the Beef and Broth
- 2 pounds beef shank, cut into 2-inch chunks
- 1 inch ginger, sliced, for blanching
- 6 garlic, cloves, smashed
- 2 inches ginger, sliced, for sautéing
- 3 scallions, cut into 2-inch pieces
- 1 onion, medium, roughly chopped
- 2 tomatoes, medium, quartered
- 2 dried chilies, or to taste
- 3 tablespoons doubanjiang, (fermented soy and broad bean paste)
- 2 tablespoons tomato paste
- 1/2 cup Shaoxing wine
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar, or light brown sugar
- 8 cups water, or as needed
- 3 star anise, whole
- 2 bay leaves
- 2 black cardamom pods
- 1 cassia cinnamon stick, 3-inch piece
- 2 tablespoons vegetable oil
For Serving
- 1 pound fresh noodles, or dried, your preferred type
- 4 cups leafy greens, such as bok choy or gai lan
- 1/2 cup pickled mustard greens, chopped, optional
- 1/4 cup scallions, chopped, for garnish
Instructions
- 1
Cut the beef into 2-inch chunks. Place the beef chunks in a large pot with 1 inch of sliced ginger and cover completely with cold water.
⏱️ 5 min
- 2
Bring the water to a rolling boil over high heat. Skim off any scum that rises to the surface. Continue to boil for 5-7 minutes, then drain the beef and rinse thoroughly under cold water. Set aside.
⏱️ 10 min
- 3
In a clean large pot or Dutch oven, toast the star anise, bay leaves, black cardamom pods, and cassia cinnamon stick over medium heat for 2-3 minutes, until fragrant.
⏱️ 3 min
- 4
Place the black cardamom pods and star anise into a spice sachet (a DIY tea bag or cheesecloth can be used). Set aside with the bay leaves and cinnamon stick.
⏱️ 2 min
- 5
Add 2 tablespoons of vegetable oil to the same pot. Add the smashed garlic, 2 inches of sliced ginger, 2-inch pieces of scallions, chopped onion, quartered tomatoes, and dried chilies. Sauté over medium heat for 5-7 minutes until the aromatics are softened and fragrant.
⏱️ 7 min
- 6
Stir in 3 tablespoons of doubanjiang and 2 tablespoons of tomato paste. Cook for 3-5 minutes, stirring constantly, until the mixture thickens and darkens slightly.
⏱️ 5 min
- 7
Deglaze the pot with 1/2 cup of Shaoxing wine. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot, until the sharpness of the alcohol mellows out and the liquid is reduced.
⏱️ 3 min
- 8
Stir in 1/4 cup of soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of rock sugar.
⏱️ 2 min
- 9
Add the blanched beef, bay leaves, cinnamon stick, and the spice sachet to the pot. Pour in about 8 cups of water, or enough to cover all the ingredients by about one inch.
⏱️ 3 min
- 10
Bring the mixture to a boil over high heat, then reduce the heat to low. Skim off any remaining scum. Cover the pot and braise for 2 hours, or until the beef is fork-tender. Check periodically and add more hot water if needed to keep the beef submerged.
⏱️ 120 min
- 11
While the beef is braising, cook your desired noodles according to package instructions. Blanch or steam the leafy greens until tender-crisp.
⏱️ 15 min
- 12
Remove the spice sachet, bay leaves, and cinnamon stick from the broth before serving. Ladle the tender braised beef and rich broth over the cooked noodles. Garnish with blanched leafy greens, chopped pickled mustard greens (if using), and chopped scallions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Beef Noodles
For the Beef and Broth
- 2 pounds beef shank, cut into 2-inch chunks
- 1 inch ginger, sliced, for blanching
- 6 garlic, cloves, smashed
- 2 inches ginger, sliced, for sautéing
- 3 scallions, cut into 2-inch pieces
- 1 onion, medium, roughly chopped
- 2 tomatoes, medium, quartered
- 2 dried chilies, or to taste
- 3 tablespoons doubanjiang, (fermented soy and broad bean paste)
- 2 tablespoons tomato paste
- 1/2 cup Shaoxing wine
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar, or light brown sugar
- 8 cups water, or as needed
- 3 star anise, whole
- 2 bay leaves
- 2 black cardamom pods
- 1 cassia cinnamon stick, 3-inch piece
- 2 tablespoons vegetable oil
For Serving
- 1 pound fresh noodles, or dried, your preferred type
- 4 cups leafy greens, such as bok choy or gai lan
- 1/2 cup pickled mustard greens, chopped, optional
- 1/4 cup scallions, chopped, for garnish
Instructions
- 1
Cut the beef into 2-inch chunks. Place the beef chunks in a large pot with 1 inch of sliced ginger and cover completely with cold water.
⏱️ 5 min - 2
Bring the water to a rolling boil over high heat. Skim off any scum that rises to the surface. Continue to boil for 5-7 minutes, then drain the beef and rinse thoroughly under cold water. Set aside.
⏱️ 10 min - 3
In a clean large pot or Dutch oven, toast the star anise, bay leaves, black cardamom pods, and cassia cinnamon stick over medium heat for 2-3 minutes, until fragrant.
⏱️ 3 min - 4
Place the black cardamom pods and star anise into a spice sachet (a DIY tea bag or cheesecloth can be used). Set aside with the bay leaves and cinnamon stick.
⏱️ 2 min - 5
Add 2 tablespoons of vegetable oil to the same pot. Add the smashed garlic, 2 inches of sliced ginger, 2-inch pieces of scallions, chopped onion, quartered tomatoes, and dried chilies. Sauté over medium heat for 5-7 minutes until the aromatics are softened and fragrant.
⏱️ 7 min - 6
Stir in 3 tablespoons of doubanjiang and 2 tablespoons of tomato paste. Cook for 3-5 minutes, stirring constantly, until the mixture thickens and darkens slightly.
⏱️ 5 min - 7
Deglaze the pot with 1/2 cup of Shaoxing wine. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot, until the sharpness of the alcohol mellows out and the liquid is reduced.
⏱️ 3 min - 8
Stir in 1/4 cup of soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of rock sugar.
⏱️ 2 min - 9
Add the blanched beef, bay leaves, cinnamon stick, and the spice sachet to the pot. Pour in about 8 cups of water, or enough to cover all the ingredients by about one inch.
⏱️ 3 min - 10
Bring the mixture to a boil over high heat, then reduce the heat to low. Skim off any remaining scum. Cover the pot and braise for 2 hours, or until the beef is fork-tender. Check periodically and add more hot water if needed to keep the beef submerged.
⏱️ 120 min - 11
While the beef is braising, cook your desired noodles according to package instructions. Blanch or steam the leafy greens until tender-crisp.
⏱️ 15 min - 12
Remove the spice sachet, bay leaves, and cinnamon stick from the broth before serving. Ladle the tender braised beef and rich broth over the cooked noodles. Garnish with blanched leafy greens, chopped pickled mustard greens (if using), and chopped scallions.
⏱️ 5 min