Taiwanese Style Beef Noodles Recipes

TAIWANESE SPICY BEEF NOODLE SOUP

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.

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY

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!

TAIWAN BEEF NOODLE

Steps:

• The best way to make beef noodles is beef tendon. But the supermarket happened to have a discount on sirloin, so I bought 2 catties. Cut the beef into large pieces and soak in cold water for half an hour to remove blood. Beef will shrink when heated, so it can be cut into larger pieces.
• Pour cold water into the pot, blanch the froth, rinse with warm water, and set aside.
• Cut and match the seasoning: onion, ginger, garlic, dried chili, star anise, cinnamon, bay leaves and other stewed meat ingredients. Cut carrots, onions, and tomatoes into large pieces and discard them after cooking the soup.
• Stir all the spices in a hot pan with cold oil, stir fry for the aroma, and then add the spices.
• Continue to sauté the carrots and onions with the base oil. Stir-fry and serve.
• Pour the beef cubes and stir fry, add light soy sauce and sugar for color.
• Add enough water, no more water during the stewing process. Put in the fried seasoning and large pieces of vegetables. After the high heat is boiled, switch to a low heat and simmer for 3 hours. The main function of vegetables is to retain the natural sweet taste, which can be fished out after being stewed for a period of time.
• After the stew is done, take out the beef cubes. Use a strainer to filter out all seasoning residues and keep the broth. Generally, if you make a lot of food at a time, you can keep the broth separately. It is best to keep it in the refrigerator for 3-4 days. If the time is too long, it should be frozen in a sealed bag.
• When eating beef noodles, if you have beef cavity bones at home, they can be used to make a clear soup as a base. If not, you can use stew broth instead. When cooking the noodles, boil a few small greens, with the instant beef cubes, one bite of hot soup and one bite of noodles, the winter is complete!

TAIWANESE BEEF NOODLE SOUP

Steps:

• Make the braising liquid: Combine chicken broth, wine, dark soy sauce, sugar and doubanjiang in a medium bowl or large liquid measure. Sprinkle gelatin over the top and set aside.
• Sear the beef: Season short ribs lightly with salt on all sides. Heat oil in a large Dutch oven over high until shimmering. Working in batches if necessary, add short ribs in a single layer and cook, turning occasionally, until well browned on all sides, about 8 minutes, reducing heat if necessary if the oil smokes excessively. Transfer short ribs to a large plate and set aside. (Do not wash out the pot.)
• Add the aromatics: Add onion, tomatoes, garlic, ginger, scallions and dried chiles to the pot, season lightly with salt, and cook, stirring frequently, until the vegetables are starting to brown around the edges and the tomatoes are breaking down, about 4 minutes. Reduce heat if the bottom of the pot starts to blacken or smoke excessively.
• Bloom the spices: Add cinnamon, star anise, fennel seeds, coriander seeds, Sichuan peppercorns and black peppercorns, and cook, stirring frequently, until aromatic, about 1 minute.
• Stir the braising liquid to get the sugar off the bottom. (The hydrated gelatin will have formed a raft that will break up a little when you stir. It's OK if it's not dissolved at this point.) Pour the braising liquid into the pot, then scrape up any browned bits from the bottom of the pot.
• Return the short ribs to the pot and add enough water to barely cover them (1 1/2 to 2 quarts). Add bay leaves, bring the liquid to a boil, adjust heat to maintain a bare simmer, and cover the pot with a lid, leaving it slightly cracked to allow steam to escape.
• Cook until a toothpick or skewer inserted into the meaty part of the largest short rib shows very little resistance but isn't falling apart, 2 to 2 1/2 hours. Using a spatula and tongs, carefully transfer the short ribs to a plate. Strain the braising liquid through a fine-mesh strainer into a fresh pot. Discard the solids.
• Pick any stray spices or aromatics off the short ribs and discard. Return the short ribs to the braising liquid. For best results, allow short ribs to cool in the liquid on the countertop, then refrigerate overnight. Once liquid has chilled, using a ladle, skin and discard most - but not all - of the fat from the surface.
• To serve: If you have the right number of ribs for each guest, you can reheat them on the bone. If not, gently separate the meat from the bone (including the tendons) and break the meat into big chunks with your fingers before reheating. Bring broth and short ribs to a simmer. Add vinegar and season broth to taste with salt. Keep hot.
• Meanwhile, bring a large pot of salted water to a boil. Add greens and cook until tender-crisp, about 1 minute. Remove greens with a slotted spoon or tongs and set aside. Return water to a boil and cook noodles according to package instructions. Drain noodles and divide among four serving bowls. Top with short ribs, divide the greens evenly among the bowls, and ladle the broth over the top. Place a small pile of chopped Chinese pickled vegetable or sauerkraut on top of each short rib, sprinkle with chopped cilantro, and serve.