There is a Taiwanese restaurant near my home that I would often go to for just one thing: Taiwanese beef noodle soup. After a while, I decided to make this at home so I can share it with the whole family and save some money. This dish has heavy influences from the Sichuan version. Sometimes it is referred to as Sichuan Beef Noodle Soup. In fact, the ingredients are very similar. The Sichuan version has a lot more dried peppers and spices.
The shank is a tough cut of meat, so it’s best when cooked for a long time in the soup. Some cook the soup for hours, especially if it’s cooked on the bone. But I found 1.5 – 2 hours simmering is good enough for the boneless beef shank which is commonly sold in Asian markets. I particularly love the tendon in the meat that absorbs all the flavors from the vegetables and sauces and has a gelatinous texture.
Since this is being cooked for the whole family, I only use a little bit chili bean paste. Feel free to adjust the proportion for your personal preference. Give it a try and let me know what you think and leave your comments below.
Taiwanese Beef Noodle Soup
- 2 lbs boneless shank
- 4 slices ginger
- 6 garlic gloves smashed
- 2 stalks green onion
- 2 large tomatos coarsely chopped
- 2 tablespoons sugar
- 2 tablespoons broad bean paste or chili bean paste
- 1/2 tablespoon sichuan peppercorns
- 2 bay leaves
- 1/2 teaspoon five-spice powder
- 2 star anise
- 1 tangerine peel
- 1/4 cup soy sauce
- 4 tbsp dark soy sauce
- 1/2 cup rice wine
- 2 quarts water
- fresh wheat noodles
- bok choy or chinese pickled cabbage for garnish
Cut the beef shank into 1/4 inch thick pieces.
Heat 1 tablespoon oil in a large pot over medium high heat. Add the beef and arrange it into a single layer. After 2-3 minutes, flip to the other side until both sides are slightly browned. Transfer the meat to a dish and set aside. Repeat with the remaining beef.
Heat 1 tablespoon oil in the same pot. Add the ginger, garlic, green onion, tomato. Cook until the vegetables are softened. Add sugar and return the beef to the pot. Stir in the broad bean paste.
Add the rice wine, soy sauce, dark soy sauce, peppercorns, bay leaves, five-spice powder, star anise, and tangerine peel.
Add 2 quarts of the water and bring to a boil. Reduce the heat to a simmer. Cover and cook for 1.5-2 hours.
Wash the bok choy thoroughly and cut it into halves.
Blanch the bok choy in a pot of boiling water over high heat. Then cook the noodles according to the package instructions.
Top with the beef and bok choy. Garnish with green onions.