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Classic Taiwanese Beef Noodle Soup (牛肉麵)
Traditional dish · Taiwanese
A rich and savory beef noodle soup, simmered for hours with aromatic spices, tender beef chunks, and chewy noodles in a deeply flavored broth. This is the quintessential comfort food.
Ingredients
- Beef shank or brisket1 kg
- Beef broth2 liters
- Soy sauce150 ml
- Shaoxing wine50 ml
- Rock sugar30 g
- Ginger50 g
- Garlic5 cloves
- Star anise3 pods
- Cinnamon stick1
- Bay leaves2
- Sichuan peppercorns1 tsp
- Doubanjiang (spicy bean paste)2 tbsp
- Noodles (thick wheat noodles)400 g
- Bok choy or other greens200 g
- Scallions2 stalks
- Cilantrosmall bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cut beef into large chunks. Blanch beef in boiling water for 5 minutes, then rinse. This removes impurities.
- 2
In a large pot, combine blanched beef, beef broth, soy sauce, Shaoxing wine, rock sugar, sliced ginger, whole garlic cloves, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and doubanjiang.
- 3
Add enough water to fully cover the beef. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until beef is very tender.
- 4
Remove beef from the broth. Strain the broth to remove solids and return the clear broth to the pot. Shred or slice the beef.
- 5
Bring the broth back to a simmer. Season with salt and black pepper to taste.
- 6
Cook noodles according to package directions. Blanch bok choy briefly.
- 7
To serve, place cooked noodles in a large bowl. Ladle the hot broth over the noodles. Top with sliced beef and blanched bok choy. Garnish with chopped scallions and cilantro.
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