Taiwan Braised Beef Noodles 台灣紅燒牛肉麵
This yummilicious bowl of noodles of worldwide fame, the Taiwan Braised Beef Noodles 台灣紅燒牛肉麵, is filled with comforting chunks of meltingly tender beef and tendon and just cooked noodles all nestled in a deliciously aromatic spiced beef soup.
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs beef golden coin muscle or beef shank, 900g
- 8 cloves garlic
- 10 slices ginger
- 1 onion
- 6 spring onion stalks, cut to 2 inch lengths
- 4 chilies, sliced
- 3 tbsp dark soy sauce
- 4 tbsp light soy sauce
- 4 tbsp shao hsing rice wine
- 3 tbsp bean paste
- 2 tomatoes, quartered (optional)
- 2 pieces rock sugar (equivalent of 2 tbsp)
- 4 star anise
- 1 tsp white pepper
- 3 bay leaves
- salt, to taste
- 6 servings noodles
- 12 stalks boy choy 小白菜
- 1 cup cilantro, chopped
- 2 chilies, sliced
- 3 tbsp spring onions, chopped to rounds
Instructions
- 1
Add water to a large heavy bottomed pot. When water is boiling add the beef in for 5 mins. The beef will shrink a lot and foam will rise. Remove and the rinse beef clean. Pour out water and clean and dry pot. Slice the beef cross grain into 3/4 inch thick slices.
- 2
Heat the pot, adding 2 tbsp oil. When oil is hot add in garlic and ginger, stirring for 15 secs or until aroma is released, then add in onion, the white parts of the spring onion and the chilies, stir frying until the onions are translucent and slightly caramelized.
- 3
Add the beef, dark and light soy sauce, rice wine, bean paste, tomatoes if using, rock sugar, star anise, white pepper, bay leaves and enough water to cover.
- 4
Bring the pot to a boil, then cover and turn to low heat and simmer for 3 hours or until the beef is soft and easily pierced by a knife. Be sure to check and top up the water for the stock every half hour or so. Remember that the stock does not need to be reduced by much as the flavor will be quite intense from the long braise and it will be used as soup for the noodles. When stock and beef are done to your liking add salt and more sugar to your taste.
- 5
Meanwhile heat up another pot of water for cooking bok choy and noodles.
- 6
Rinse bok choy and slice in half lengthwise if the bok choy is large.
- 7
When water is boiled, add in bok choy and cook for 1 to 1 1/2 min or until the bok choy is a vibrant green and cooked through. Remove immediately from water and reserve.
- 8
Add noodles to the boiling water and cook according to package instructions. Remove from water and rinse under cool water to stop the cooking.
- 9
Place noodles in each bowl, ladle enough soup that noodles can float, add 3-4 slices of tender beef on top along with 2 pieces of bok choy. Sprinkle with cilantro, chilies and spring onions.