TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY
Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
- Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
- In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
- Add the sliced beef.
- Add the dark soy sauce, for color, stir, then add the rice wine.
- Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
- Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
- Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
- Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
- Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
- To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
- Enjoy!
Nutrition Facts : Calories 838 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 5 grams, Protein 66 grams, Sugar 13 grams
TAIWANESE SPICY BEEF NOODLE SOUP
A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!
Provided by jhuang0125
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 8h40m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
- Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
- Cook on Low for 8 to 9 hours.
- Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
- Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
- Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.5 g, Cholesterol 62.6 mg, Fat 22 g, Fiber 2.9 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 2366.1 mg, Sugar 11.5 g
1-DAY NOODLES (TAIWANESE BEEF NOODLE SOUP) RECIPE BY TASTY
Here's what you need: bone-in chuck beef short ribs, beef shin bones, oxtail, white onion, carrots, large tomatoes, red apple, celery, garlic, fresh ginger, scallions, rice wine, star anise, sichuan peppercorns, coriander seeds, vegetable oil, doubanjiang, soy sauce, dark soy sauce, rock sugar, kosher salt, granulated sugar, fresh noodles, baby bok choy, mustard green
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
- Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
- Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
- In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
- Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
- Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
- Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
- When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
- Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
- Cook the noodles according to the package instructions, then drain.
- Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
- Thinly slice the remaining 2 scallions.
- To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.
- Enjoy!
CHINESE/TAIWANESE BEEF SOUP
This recipe, which focuses on the broth for beef noodle soup, was passed along by my Taiwanese father-in-law's friend. It's a slight twist on the original beef soup with the tomato but is arguably more delicious. I modified his recipe to use in a rice cooker or slow cooker to make it even easier! After you make this broth, you should add noodles and additional vegetables to eat with your meal.
Provided by erinhsuyang
Categories Stew
Time 1h45m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- While you are cutting vegetables, bring a pot of water to boil. Add the beef shank to the boiling water and simmer for about 10 minutes to remove any impurities.
- Remove beef shank from the boiling water and cut into desired size.
- In a stock pot (if you don't have a rice/slow cooker to use) or a wok (if you plan to transition to a rice/slow cooker), heat up the oil on medium-high heat.
- Add the garlic and red pepper flakes and sauté until the garlic is fragrant.
- Add the sliced onions to the pan and sauté until the onions are transparent.
- Add the black bean sauce, soy sauce, sugar, and rice wine and stir fry over medium heat for 1 minute. You can add the tomato at this point (optional).
- Add the beef back into the pot with the stir-fried ingredients.
- If you plan to use the stock pot, add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the pot, bring to a boil and simmer on low heat for at least an hour.
- If you are using a rice or slow cooker, transfer the contents to the rice/slow cooker container and add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the container. Cook on low heat for at least an hour.
- After broth is complete, let cool and store, or eat with noodles immediately. You can add additional water to taste. Tip: Cook noodles in a separate pot of water, then combine with the broth for best results.
Nutrition Facts : Calories 238.7, Fat 14.9, SaturatedFat 2.1, Cholesterol 9.8, Sodium 4060.6, Carbohydrate 13.7, Fiber 1.8, Sugar 3.9, Protein 14.5
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