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Taiwanese Beef Noodle Soup
Taiwan's national dish — a rich, spiced beef broth with tender braised beef shank and springy wheat noodles, perfumed with doubanjiang, star anise and soy.
⏱ 180 min🔥 680 kcalMedium
★4.9(1,876)
4 recipes using beef — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking.
These 4 taiwanese beef recipes are ready in about 201 minutes on average, with 560–680 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Taiwanese cuisine — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Taiwanese cooks work with beef, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, boiling and braising.
A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with doubanjiang, star anise, soy sauce, dark soy sauce, garlic and fresh ginger. The dishes here span taiwanese classics ready in as little as 180 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Taiwanese Beef Noodle Soup is the highest-rated dish in this collection at 4.9★ from 2,130 ratings.
Taiwan's national dish — a rich, spiced beef broth with tender braised beef shank and springy wheat noodles, perfumed with doubanjiang, star anise and soy.
Taiwan's most iconic bowl — a slow-braised beef shank soup with springy noodles in a deep red broth fragrant with doubanjiang, soy, star anise, and spicy bean paste.
Taiwan's proudest culinary creation — slow-braised beef shank in a rich, spiced soy broth with springy noodles and pickled mustard greens.
Taiwan's iconic beef noodle soup — slow-braised beef shank in a deeply spiced broth of doubanjiang, soy and rice wine, served over hand-pulled wheat noodles.
Tender cuts (sirloin, ribeye) suit quick cooking; tougher, collagen-rich cuts (chuck, brisket, shin) are built for stews and braises. Look for bright-red colour and fine marbling.
Season generously and let steaks come to room temperature before searing. Rest cooked beef 5–10 minutes so the juices redistribute; slice against the grain to keep it tender.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.
An excellent source of complete protein, iron, zinc and vitamin B12; leaner cuts keep saturated fat in check.
Most of these 4 Taiwanese beef recipes are ready in around 201 minutes from start to finish. The quickest, Taiwanese Beef Noodle Soup, takes about 180 minutes, while the slower-cooked dishes run up to 210 minutes.
Across this collection they range from about 560 to 680 kcal per serving, averaging 625 kcal — Taiwanese Beef Noodle Soup is the lightest option at 560 kcal.
Taiwanese Beef Noodle Soup is a great place to start — it's rated medium and comes together in about 180 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, beef is most often paired with doubanjiang, star anise, soy sauce, dark soy sauce, garlic and fresh ginger. Taiwanese kitchens also lean on its own regional aromatics, fats and signature spice blends.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.