Taiwanese Beef Noodle Soup
From chuckieb 6 years agoIngredients
- 2-3 tbsp. peanut oil shopping list
- 1 lb. nice quality beef (top sirloin, tenderloin) cut into small 1" cubes shopping list
- 6 thick slices of peeled fresh ginger shopping list
- 3 heaping tsp. minced garlic shopping list
- 4 green onions, trimmed and chopped, two for the soup and two for garnish shopping list
- 2-3 small fresh red chilies (or sub with sriracha) shopping list
- 1 large plum tomato, coarsely chopped shopping list
- 2 tbsp. sugar shopping list
- 1 tbsp. chili bean sauce shopping list
- 1 cup rice wine shopping list
- 3/4 cup low sodium soy sauce shopping list
- 10 cups boxed/homemade beef/Mushroom/Vegetable broth or a combination thereof shopping list
- 1/2 tbsp. ground Sichuan peppercorns shopping list
- 1/2 tsp. five-spice powder shopping list
- 2 Star anise shopping list
- 8 small heads baby bok choy, gently blanched shopping list
- 6 Asian noodle nests (pictured separately - I buy a bag of them at my Asian Grocery store. 1 nest is plenty enough noodles for one person) shopping list
How to make it
- Heat 1 tbsp. of the oil in a large soup pot or Dutch oven over medium-high heat.
- Once hot, add as much of the beef as will fit on the bottom on the pan without too much crowding. (You will need to work in batches)
- Cook, flipping with tongs, until both sides are gently browned, 5-6 min. total.
- Repeat with the remaining beef, adding more oil as needed.
- Transfer the meat to a dish and set aside.
- Heat another tbsp. of the oil in the same pot until just hot.
- Add the ginger, garlic, green onions, chilies, and tomato.
- Cook, stirring occasionally, until very fragrant and the vegetables are softened, 3-4 min.
- Stir in the sugar and cook until dissolved and the mixture is bubbling.
- Return the beef to the pan and sit in the chili bean sauce.
- Stir in the rice wine and bring to a boil, scraping the bottom of the pot to release any browned bits.
- Let boil for a minute, then add the soy sauce, the water, peppercorns, five-spice powder, and star anise.
- Bring just to a boil and then reduce to a low simmer.
- Cover and cook at a low simmer for at least 2 hours.
- Add the noodle nests and cook until done.
- Ladle the soup into each bowl with chunks of beef and noodles.
- Top with green onion and blanched bok choy.
- Serve.
People Who Like This Dish 4
- sharebear1 Coon Rapids, MN
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