Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, taiwanese braised beef noodle soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Taiwanese Braised Beef Noodle Soup is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Taiwanese Braised Beef Noodle Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have taiwanese braised beef noodle soup using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Taiwanese Braised Beef Noodle Soup:
- Get 2.5 kg boneless beef finger ribs
- Take 1 medium onion
- Get 1 red chili
- Get 5 cloves garlic
- Get 8 slices peeled ginger
- Make ready 2 stalks green onion
- Prepare 1 medium tomato
- Get 1 bag seasoning for stewing 滷包 (star anise, clove, cinnamon, and nutmeg)
- Take 2 tbsp spicy chilli bean paste
- Prepare 1 spoon soy sauce
- Make ready 1 spoon rice wine
- Make ready Some pepper powder for seasoning
- Prepare Some cooking oil (vegetable oil or canola oil works fine)
- Prepare Noodles to serve
Beef Noodle Soup is served as a meal in itself in large bowl with a dark coloured broth and white noodles. The beef used in a beef shank or shin although sometimes brisket is used as well as tripe or tendons. It is served with pickled mustard greens or "Suan Cai" on top as well as sliced green onions. Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro.
Instructions to make Taiwanese Braised Beef Noodle Soup:
- Cut the beef into cubes of about 5 cm. I have also used different types of beef to make the beef noodles as finger ribs are not always available. I have used stewing beef (too lean and falls apart) and also beef flank (too fatty) before.
- Slice the onions, chop the chilli and green onions into smaller segments, slice the garlic and ginger, and chop the tomato.
- Heat up some water to blanch the cubes of beef.
- Boil just enough water to cover the beef in another pot with half of the green onion and ginger, and bag of seasoning. After boiling, place the cubes of beef into the pot and add the rice wine. Boil for about 3 minutes, take the beef out and set aside. Keep the remaining liquid and its contents.
- Warm up some oil in a wok and stir fry the onions, chilli, garlic, tomatoes, and the rest of the green onions and ginger. Then add the spicy chilli bean paste and the blanched beef from the previous step. Mix well.
- Add the remaining liquid and its contents from step 4 to the wok followed by soy sauce and pepper powder, boil, and simmer with lid on low heat for 2.5 hours. You can also use a pressure cooker to shorten the cooking time.
- Serve with cooked noodles.
It is served with pickled mustard greens or "Suan Cai" on top as well as sliced green onions. Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro. This Taiwanese beef noodle soup will surely make your tummy rumble with its umami-rich soup base and nearly melt in the mouth braised beef. The hunger-inducing aroma is the result of the intermingling of a variety of Asian spices, aromatics, and herbs. It is hard to resist when the remarkable aroma wafts up along with the steam from the bowl.
So that’s going to wrap this up for this special food taiwanese braised beef noodle soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
