Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]
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The broth tastes slightly sweet, but super savory, with unique deep flavors which come from the use of those Asian spices. Beef is expensive meat in China. If you eat this in a restaurant, they won’t serve you this much meat. To me, it is so satisfying to enjoy a big bowl of beef noodle soup at home because I can just eat as much beef as I want.
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**INGREDIENTS [SERVE 3-4]**
**For Blanching The Beef**
- 1kg of beef (brisket, shank, chuck roast)
- 2 tbsp of Shao Xing wine [Amazon link:
- 3 slices of ginger
**For The Braising Part**
- 1.5-2 tbsp of vegetable oil
- 1.5 tbsp of sugar
- 4 slices of ginger
- 4 cloves of crushed garlic
- some white part of spring onion
- 1/2 of medium size onion (cut into chunks)
- 1 stalk of cinnamon
- 2 pieces of bay leaves
- 3 pieces of hot chili (Make sure you adjust the spicy level to your own preference. If you don’t eat spicy food, you can skip the chili)
- 2 pieces of star anise
- 2 pieces of dried orange peel. If you don’t have dried orange peel, you can use fresh ones.
- 1.5 tbsp of Sichuan Dou Ban Jiang [Amazon link:
- 1 tbsp of tomato paste
- 2 tbsp of Shao Xing wine [Amazon Link:
- 1.5 tbsp of soy sauce [Amazon Link:
- 1 tsp of dark soy sauce [Amazon Link:
- 1/2 tbsp of salt
For the noodle
- 1 cups of noodles [homemade egg noodle video link:
- 1/2 cup of unsalted beef stock or water
- A pinch of salt to adjust the flavor
- 1 cups of the braised beef soup we just made
- Few pieces of braised beef
- Some blanched baby bok choy
INSTRUCTIONS:
- Cut the beef into 1-inch pieces. Brisket, shank, chuck roast will work great for this recipe.
- Add the beef to a pot of cold water along with a few slices of ginger and 2 tbsp of Shao Xing wine. Bring it to a boil. Discard the whole pot of water. Wash the beef with running water to get rid of the blood scum. Drain it completely.
- Heat the wok and add some oil. Put your well-drain beef into the wok. Brown the beef. Push the beef to the side. Add 1.5 tbsp of sugar. Stir it until it turns into a caramel color. Stir the beef around so the sugar coats the meat and now we should add our aromatic and dried spices (4 slices of ginger, 4 cloves of crushed garlic, some white part of spring onion, 1/2 of medium size onion that I cut into chunks, 1 stalk of cinnamon, 2 pieces of bay leaves, 3 pieces of hot chili, 2 pieces of star anise, 2 pieces of dried orange peel, 1.5 tbsp of Sichuan dou ban jiang, 1 tbsp of tomato paste).
- Mix everything together then add in the rest of the seasoning: 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 2 tbsp of shao xing wine. Transfer everything into a clay pot (pressure cooker, slow cooker, regular pot). Then fill it up with water. Don’t forget to rinse the wok. There are a lot of flavors. We don’t want to waste that. The water should be enough to cover all the beef. I add about 1.2 liters of water. Cover it and bring this to a boil.
- Once it is nice and bubbling, taste and add salt to adjust the flavor. Turn the heat to low. Simmer it for 3-4 hours.
[3 HOURS LATER]
- The broth should look incredibly flavorful and the beef should be super tender. You can prepare the noodles.
- In a big noodle bowl, add in some unsalted beef stock. Add a pinch of salt in it. Then cook some noodles (Any type of noodles will go well with that delicious braised beef. Sometimes I use rice noodles, sometimes I use mong bean noodles. Today I am using my hand-made egg noodles. If you want to know how to make it, here is the video link: ). Pour the braised beef soup into the bowl as well. The amount depends on your preference. Make sure you taste and adjust the flavor because there is a risk of over adding it. Top few pieces of beef on it. Add some blanched baby bok choy to balance the flavor. If you want to upgrade, you can add a perfectly cooked egg.
Beef Noodle Soup: from Sichuan, to Taiwan, and back
Beef noodle soup! In this video we'll show you the Sichuan style, touch on the Taiwan style, and talk a bit about how that soup ended up circling back to the mainland.
0:00 - Introduction
0:24 - How Beef Noodle Soup got to Taiwan
1:28 - Why don't we cover Taiwan food?
2:02 - Taiwan Noodle Soup Journeys Back to the Mainland
3:02 - How to Make Sichuan-style Red Braised Beef
6:35 - Introduction to the Sichuan Noodle shop style
7:07 - Sichuan-style Component 1, Pork Stock
8:23 - Sichuan-style Component 2, Toasted Chili Oil
10:19 - Sichuan-style Component 3, Stewed Peas
11:47 - Sichuan-style Component 4, Fresh Alkaline Noodles
13:19 - Assembling the Sichuan Noodle shop Style
14:12 - The Instant Noodle Version
16:23 - The use of stock?
VIDEOS WE ENJOYED RE THE TAIWAN STYLE
Cate Food Travel had a fantastic video of a beef noodle soup shop in Taiwan:
Taiwan Duck (really cute channel) had a nice video if you were looking for more of a recipe video:
SICHUAN RED BRAISED BEEF
* Water, ~2L
* Aromatics for the poaching liquid: ginger (姜), ~2 inches, smashed; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp; scallions, ~3, tied in a knot
* Beef brisket (牛腩), 700g
* Red Oil Chili Bean Paste, Pixian Doubanjiang (红油郫县豆瓣酱), 4 tbsp
* Oil to fry the bean paste, 6 tbsp
* Seasoning for the braise: soy sauce (生抽), 2 tbsp; dark soy sauce (老抽), 1 tsp; salt, 1 tsp
* Spices for the braise: Sichuan peppercorns (花椒), 1/2 tbsp; star anise (八角), 2; cloves (丁香), 6; dried sand ginger (沙姜), 8 psc; white cardamom (白蔻), 4; Tsaoko a.k.a. Chinese black cardamom (草果), 1
Process at 3:30. TL;DW: poach the beef for 5 minutes, then let it cool. Slice, then fry til browned. Fry the minced chili bean paste on low to stain the oil, and quickly fry the beef with it. Add the beef and red oil back to the pot together with the seasoning and spices. Simmer for 90 minutes.
NOODLE SHOP STYLE COMPONENT #1: PORK BONE STOCK
* Pork bones (猪骨), 350g (with some meat still attached)
* Aromatics for the stock: ginger (姜), ~1 inches, smashed; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp; scallions, ~1, tied in a knot
Process at 7:16. TL;DW: Blanch the pork bones in water together with a slug of Shaoxing. Remove, then to a new pot of ~2.5L of water add the blanched pork together with the aromatics for the stock. Simmer covered for three hours.
NOODLE SHOP STYLE COMPONENT #2: TOASTED CHILI OIL
* Dried chilis, 50g (we used Sichuan erjingtiao, 二荆条)
* Oil, 150g (or 3/4 of a cup). We used Caiziyou (Chinese rapeseed oil), but you can also use Indian mustard seed oil or peanut oil
* Aromatics for the oil: Ginger, ~1 inch, smashed; Onion (洋葱), ~1/4 of an onion, sliced
* Spices for the oil (optional but recommended): Cinnamon (桂皮), ½ stick; Star Anise (八角), 1; Fennel Seed (小茴香), ¼ tsp
Process at 8:36. TL;DW: Slice, then toast the chilis until brittle. Shake over a strainer to get out some of the excess seeds, then pound into a coarse powder. Heat your oil up to smoke point, let it cool down a bit, then fry the aromatics until golden brown. Add the spices, fry for a minute, then strain. Heat the oil til it bubbles around some chopsticks (~150C), then add in the chili flakes and shut off the heat.
NOODLE SHOP STYLE COMPONENT #3: STEWED PEAS
* Yellow split peas (黄豌豆), preferably whole, 100g
* Baking soda (小苏打), 1/4 tsp - if using whole split peas
Process at 10:45
NOODLE SHOP STYLE COMPONENT #4: FRESH ALKALINE NOODLES
* AP Flour (中筋面粉), 200g
* Salt, 1/2 tsp
* Sodium carbonate (碱面) -or- kansui (枧水), 1/2 tsp
* Water, 90g
Process at 11:56.
NOODLE SHOP STYLE: ASSEMBLY
* Fresh noodles, 150g (or ~100g dried noodles)
* Seasoning per bowl: salt, 1/4 tsp; MSG (味精), 1/8 tsp; Sichuan peppercorn powder (花椒粉), 1/2 tsp; soy sauce (生抽), 1 tsp, toasted chili oil from above -or- Lao Gan Ma chili crisp (老干妈香辣脆油辣椒), 1 tbsp
* Baby bok choy, ~1, blanched
* Stock, enough to cover everything, ~350mL
* Braised beef, ~3 tbsp; braised beef liquid, ~2 tbsp
* Stewed peas, ~1 tbsp
* Sliced scallions, ~1 tbsp
* Chopped cilantro, ~ 1 tbsp
Process at 13:24
INSTANT NOODLE VERSION
* Dried noodles, 100g (or ~150g fresh noodles) - we used 公仔面
* Seasoning: chicken bouillon powder (鸡粉), 2 tsp; salt, 1/8 tsp; white pepper powder (白胡椒粉), 1/8 tsp, onion powder (洋葱粉), 1/16 tsp; garlic powder (大蒜粉), 1/16 tsp; cayenne pepper (辣椒面), 1/16 tsp; MSG (味精), 1/16 tsp
* Baby bok choy, ~1, blanched
* Carrot, ~1 inch knob, julienned and blanched
* Braised beef, ~3 tbsp; braised beef liquid, ~2 tbsp
* Fried egg, 1
* Sliced scallions, ~2 tbsp
Process at 15:50
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Footage of the hilarious instant noodle parody of Bite of China is here:
And check out our Patreon if you'd like to support the project!
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):