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Beef

Taiwanese Beef Noodle Soup

This classic soup gets its richness from meltingly tender braised beef.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 6 tablespoons neutral cooking oil (such as vegetable oil), divided
  • 2 pounds boneless beef shank, sliced into 1/2-inch-thick rounds or 2 pounds oxtails (about 3 large)
  • 6 cloves garlic
  • 2 large scallions, cut into 1-inch pieces (about 1/2 cup)
  • 2 small fresh red chiles (such as thai chiles) (optional)
  • 1 two-inch piece fresh ginger, peeled and sliced into coins (about 2 tablespoons)
  • 1 tablespoon rock sugar or granulated sugar
  • 1 tablespoon doubanjiang (chinese chili bean sauce), or substitute with gochujang
  • 2 plum tomatoes (about 4 1/2 ounces each), chopped (about 2 cups)
  • 1 cup miju (taiwanese rice wine), or chinese rice wine for cooking (such as shaoxing) or dry sake
  • 10 cups water
  • 1/4 cup light soy sauce, plus more to taste
  • 2 tablespoons dark soy sauce (if unavailable, increase light soy sauce to 1/2 cup)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chinese five spice
  • 1 tablespoon sichuan peppercorns
  • 2 whole star anise
  • 1 pound cooked asian wheat noodles (preferably thick and flat varieties)
  • serving options: chopped green scallions, pickled chinese mustard greens, drizzle of chile crisp or chile oil

Directions

  1. Heat 3 tablespoons of the oil in a large pot or Dutch oven over medium-high until shimmering, about 1 minute. Working in 2 batches, arrange beef slices in a single layer, and cook, undisturbed, until slightly browned on bottom, about 5 minutes. Using tongs, transfer browned beef to a plate.
  2. Add remaining 3 tablespoons oil to pot; reduce heat to medium-low. Add garlic, scallions, chiles (if using), and ginger. Cook, stirring often, until fragrant and garlic cloves are lightly browned, about 2 minutes. (Be careful not to burn garlic; reduce heat to low, if needed.) Stir in rock sugar and chili bean sauce; cook, stirring occasionally, until sugar melts, 2 to 4 minutes. Add chopped tomatoes; cook, stirring occasionally, until tomatoes cook down and mixture thickens, 2 to 4 minutes.
  3. Add rice wine to pot; bring to a boil over medium-high, stirring to scrape any browned bits from bottom of pot using a wooden spoon. Add water, soy sauces, salt, and Chinese five spice; return beef to pot. Place Sichuan peppercorns and star anise in cheesecloth, a satchel, or tea ball; add to pot. Bring mixture to a boil over medium-high; reduce heat to medium-low. Cover pot, and simmer until beef is meltingly tender but slices remain intact, 2 hours to 2 hours, 30 minutes. Season with additional light soy sauce, if desired. Remove cheesecloth, and discard.
  4. To serve, divide noodles evenly among 6 bowls. Ladle broth evenly over noodles. Arrange beef slices evenly over top (if using oxtails, take meat off bones and shred). Serve with scallions, greens, and chile crisp; serve immediately.