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Taiwanese Beef Noodle Soup
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Taiwanese Beef Noodle Soup

Taiwanese beef noodle soup, niu rou mian, is a soup native to Taiwan, sometimes referred to as “Sichuan beef noodle soup"

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 8 people
Calories: 239 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 3 lb beef shank (or beef cheek, cut into 1½ inch (4 cm) dice)
  • 3 tablespoons soybean oil (or peanut oil)
  • 1 ginger 2 inch / 5 cm piece, fresh, grated
  • 7 cloves garlic , crushed
  • 6 scallions , cut into 2-inch (5 cm) segments
  • 1 onion , cut into strips
  • 2 tomato peeled, seeded and cut into 8 wedges
  • 5 dried red hot pepper halved lengthwise
  • 2 teaspoons tomato paste
  • 2 tablespoons doubanjiang (spicy paste of fermented soybeans)
  • 2 teaspoons sugar
  • ½ cup soy sauce
  • ½ cup Shaoxing wine
  • 2 quarts water 2 liters, for the broth
  • 1 lu liào bāo lu bao - mixture of spices and Chinese herbs, packet
  • 16 oz. wheat noodles white, fresh
  • 4 baby bok choy , ½ per serving
  • cilantro , finely chopped
  • scallions cut into rings, stalks
  • Marinated kai choy leaves (Chinese mustard leaves)
  • 2 red hot pepper cut into thin rings (optional, fresh
Equipment
  • Dutch oven
  • Strainer
  • Electric cooker (or classic pressure cooker)

Instructions

    Cup of Yum
  1. Place the beef in a Dutch oven, cover it with water and place it on a high heat.
  2. Boil for 1 minute.
  3. Drain it in a colander and rinse it thoroughly with lukewarm fresh water to remove impurities and blood.
  4. Then, in an electric cooker or a classic pressure cooker, heat the oil over medium heat.
  5. Add the ginger, garlic, scallions and onion in that order, stirring for a few seconds between adding each ingredient.
  6. Stir to lightly caramelize everything.
  7. Add the tomatoes and dried peppers.
  8. Add the meat, tomato paste, spicy bean paste, sugar, soy sauce and Shaoxing wine, and mix everything well.
  9. Pour in the 2 quarts (2 liters) of water. Add the packet of Chinese spices and herbs (lu bao) and mix.
  10. Close the cooker and cook under pressure for 30 minutes over medium heat then 2 hours over very low heat.
  11. When the cooking time is over, carefully release the pressure valve.
  12. Boil noodles in plenty of water according to package directions. Drain them.
  13. In the noodle cooking water, blanch the halved baby bok choys lengthwise for 2 minutes or until just tender.
  14. Serve each bowl of beef noodle soup with a serving of noodles, ½ baby bok choy and generous pinches of cilantro, slices of scallion, marinated Chinese mustard leaves, and, optionally, slices of fresh red pepper (optional) .

Notes

  • To prepare homemade lu bao, the Chinese herbal and spice blend, tie the following ingredients in cheesecloth: 4 anise stars 1 stick Chinese cinnamon 3 bay leaves 1 tablespoon fennel seeds 1 tablespoon cumin seeds 1 teaspoon coriander seeds 2 tablespoons Sichuan pepper ¼ teaspoon Chinese five spice powder ¼ teaspoon white pepper