Taiwanese Beef Noodle Soup

60 mins
Serves 1
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Directions

  1. 1Cut beef shank into big fat cubes.
  2. 2Set the beef aside.
  3. 3Slice a large tomato into wedges.
  4. 4Slice one onion into wedges.
  5. 5Cut green onions into 1-inch pieces.
  6. 6Smash garlic cloves.
  7. 7Thinly slice ginger.
  8. 8Add oil to a hot pan.
  9. 9Add the beef to the hot pan and brown each side for a few minutes.
  10. 10Once the beef is browned, add the tomatoes, onions, green onions, garlic, and ginger into the pan.
  11. 11Cook the mixture for about five minutes or until the tomatoes soften.
  12. 12Prepare the sauce by combining 1/4 cup of doubanjiang (chili bean paste), 1/4 cup of dark soy sauce, and 1/2 cup of light soy sauce.
  13. 13Add 1/2 cup of Shaoxing wine to the sauce mixture.
  14. 14Transfer the seared beef and vegetables to an 8-quart pressure cooker.
  15. 15Add the prepared sauce to the pressure cooker.
  16. 16Add three star anise, one cinnamon stick, three bay leaves, and a piece of rock sugar to the pressure cooker.
  17. 17Cover the ingredients with beef broth, using beef bouillon cubes.
  18. 18Cover the pressure cooker.
  19. 19Pressure cook on high for about 40 minutes.
  20. 20Release the pressure from the pressure cooker.
  21. 21Serve over a bowl of noodles.
  22. 22Add blanched bok choy to the noodles.
  23. 23Add beef cubes on top of the noodles.
  24. 24Spoon over the broth.
  25. 25Garnish with green onions.
  26. 26Garnish with cilantro.
  27. 27Add pickled mustard greens.

Ingredients

  • beef shank
  • 1 large tomato
  • 1 onion
  • green onions
  • garlic
  • ginger
  • oil
  • 0.25 cup doubanjiang (chilli bean paste)
  • 0.25 cup dark soy sauce
  • 0.5 cup light soy sauce
  • 0.5 cup Shaoxing wine
  • 3 star anise
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 piece rock sugar
  • beef broth
  • beef bouillon cubes
  • noodles
  • blanched bok choy
  • cilantro
  • pickled mustard greens

Equipment

knifecutting boardwokpressure cookertongswooden spoonmeasuring cupssmall bowlchopsticksladleserving bowlspoon

Tips

  • You can replace Shaoxing wine with extra beef broth.
  • If you don't have rock sugar, you can use granulated sugar.
  • The full written recipe and stovetop instructions are available in the cook's cookbook.