Taiwanese Beef Noodle Soup 红烧牛肉麵
A rich, comforting bowl combining tender, pressure-cooked braised beef, chewy noodles, and an aromatic broth.
Ingredients
- 1.5 lbsBeef Shanks
- 1 tbspCooking Oil
- 1 unitLarge Onion
- 1 bulbGarlic
- 8 slicesGinger
- 3 piecesDried Bay Leaf
- 2 piecesStar Anise
- 1 pieceChinese Cinnamon
- 1 tspWhole Sichuan Peppercorns
- 2 tbspSichuan Chili Bean Paste
- 2 tbspSoy Sauce
- 1 tbspDark Soy Sauce
- 1 tbspSugar
- 3 unitsMedium Tomato
- 6 cupsHot Water
- 1 tbspCooking Oil
- 1 tbspGarlic, minced
- 1 tspGinger, minced
- 7 ozPickled Radish
- 4 servingNoodle
- 8 headsBaby Bok Choy
- 2 cupsFresh Cilantro Leaves
Instructions
- 1
Blanch the beef in boiling water, skim off the impurities, and set the meat aside.
- 2
In a pan, sauté the onion slices, garlic cloves, ginger slices, bay leaves, star anise, Chinese cinnamon, and Sichuan pepper in oil until the onion softens and browns at the edges.
- 3
Transfer the sautéed aromatics and spices to a pressure cooker. Stir in the Sichuan chili bean paste (doubanjiang), then add soy sauce, dark soy sauce, sugar, chopped tomatoes.
- 4
Add 6 cups of hot water and return the blanched beef to the pot.
- 5
Once the liquid begins to simmer, reduce the heat, lock the pressure cooker lid, and cook for about 45 minutes until the meat is tender.
- 6
While the beef cooks, sauté the minced garlic, ginger, and chopped pickled radish in oil until fragrant, then set the topping aside.
- 7
Once the beef is cooked, remove it from the pressure cooker, transfer it to a plate, and slice it.
- 8
Strain the broth and reserve the clear soup. Discard the solids.
- 9
Boil the noodles according to the package instructions. Blanch the bok choy for about 10 seconds.
- 10
To assemble the bowl, add the boiled noodles first, followed by the blanched bok choy leaves and the tender beef slices. Ladle the beef broth over top, then finish with the pickled radish topping and a garnish of fresh cilantro.
