Description
This Taiwanese Beef Noodle Soup features tender beef, aromatic broth, and a vibrant chili oil bloom for a deeply satisfying meal. It offers a homemade taste that surpasses takeout, perfect for busy families.
Ingredients
- 3.3 lbs boneless beef chuck or brisket, cut into 2 inch cubes (Beef stew meat is a good shortcut.)
- 2 tablespoons vegetable or canola oil, for searing
- 2 inch piece fresh ginger, sliced
- 5–6 cloves garlic, minced
- 3 pods star anise
- 1 cinnamon stick
- 0.5 cup regular soy sauce (Use tamari for a gluten-free option.)
- 2 tablespoons rock sugar (Brown sugar works if rock sugar is unavailable.)
- 6 cups low-sodium water or beef broth
- 1.1 lbs thick wheat noodles (knife-cut or ramen-style)
- 2–3 tablespoons chili oil, for the glorious (bloom) and aromatic finish
- fresh cilantro, for garnish (optional)
- green onions, for garnish (optional)
- blanched bok choy, for garnish (optional)
- pickled mustard greens, for garnish (optional)
Instructions
- Sear the Beef: Heat 2 tablespoons cooking oil in a large Dutch oven over medium-high. Add beef chunks; sear until deeply browned on all sides, achieving a rich, caramelized crust for maximum flavor.
- Sauté Aromatics: Reduce heat to medium. Add sliced ginger, minced garlic, star anise, and cinnamon. Sauté until fragrant; a lovely aroma will fill your kitchen.
- Simmer the Broth: Return seared beef to the pot. Pour in soy sauce, rock sugar, and water (or beef broth). Bring to a boil, then reduce heat to low, cover, and simmer gently until beef is fork-tender. (If it looks dry, add an extra 0.5 cup of water or broth. For a faster option, sear beef the night before and slow cook overnight.)
- Cook Noodles: Prepare noodles according to package directions in a separate pot of boiling water. Cook until al dente and chewy, not mushy. Drain well.
- Assemble and Serve: Ladle broth and tender beef over cooked noodles. Top generously with fresh cilantro, green onions, and blanched bok choy. Drizzle with chili oil for that stunning, vibrant red (bloom).
Notes
To make this dish healthier, use less oil when searing the beef and add extra vegetables like spinach, napa cabbage, or additional bok choy to the serving bowl. Avoid overcooking noodles to maintain a chewy texture. Don’t rush the simmering process; tender beef is key. The beef can be seared the night before and slow-cooked overnight for quicker assembly.
- Prep Time: 15 minutes
- Cook Time: 155 minutes
- Category: Main Course
- Method: Simmering, Stovetop
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 bowl (approx 450 g)
- Calories: 580 calories
- Sugar: 8 g
- Sodium: 1125 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 150 mg