Taiwanese Beef Noodle Soup

About This Recipe

Taiwanese beef noodle soup (紅燒牛肉麵) is Taiwan's most iconic bowl and a source of fierce regional and restaurant pride. The dish was brought to Taiwan by Nationalist soldiers from mainland China who retreated with Chiang Kai-shek in 1949, evolving into its own distinct form on the island. Taiwan holds the world's largest beef noodle soup festival annually in Taipei. The hallmarks of a great bowl are the richness of the braising broth, the tenderness of the beef, and the spring of the noodles.

Ingredients

Serves 4

• 1 kgbeef shin or shank(cut into large pieces)
• 400 gfresh wheat noodles
• 3 tbspdoubanjiang (spicy bean paste)
• 4 tbspsoy sauce
• 2 tbsprice wine or Shaoxing wine
• 3 wholestar anise
• 1 stickcinnamon
• 5 clovesgarlic(smashed)
• 4 slicesfresh ginger
• 3 stalksspring onions
• 1 tbspsugar
• 1.5 litresbeef stock or water
• 2 tbspvegetable oil
• 2 tbspspring onions(sliced, to garnish)

Instructions

1. 1

   Blanch the beef

   Blanch beef in boiling water for 5 minutes to remove impurities. Drain and rinse.

2. 2

   Build the broth base

   Heat oil in a large pot. Fry doubanjiang 2 minutes until red oil is released. Add garlic, ginger, and spring onions. Fry 2 minutes.

3. 3

   Add liquids and beef

   Add soy sauce, rice wine, sugar, star anise, cinnamon, stock, and blanched beef. Bring to boil.

4. 4

   Slow braise

   Reduce to a low simmer and braise 2–2.5 hours until beef is very tender. Skim fat occasionally.

5. 5

   Cook noodles and serve

   Cook noodles separately. Place in bowls. Ladle hot broth and beef over. Garnish with spring onions.

Variations

• •

  Add bok choy or spinach to the bowl

• •

  Use clear broth (without doubanjiang) for 'clear soup' (清燉) style

Storage

Broth and beef keep 3 days refrigerated. Cook noodles fresh each time. Freeze broth and beef up to 3 months.

Frequently Asked Questions