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.