Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]
Welcome to souped up recipes.
Today we are making Sichuan beef noodle soup.
We call it Hong Shao Niu Rou Mian [红烧牛肉面].
Not only It is the most well-known noodlesoup in mainland China
It is also super popular in Taiwan.
According to my research, Tai wan beef noodle soup was originally from mainland China.
I don’t know that much detail about howit gets the influence
but it is definitely a great recipe that I have to share.
So let’s get started.
You can use almost any cuts for this recipe
such as beef brisket, shank, chuck.
Doesn’t need to be expensive cuts.
I got this from the supermarket
and the package says beef stew.
It already cut into 1 and a half inch pieces
so I couldn’t tell what cut it is but it works really well.
We will do a quick blanch to remove the impurity.
Prepare a pot of cold water.
Add your beef in along with few slices ofginger and 2 tbsp of Shao Xing wine.
Once it comes to a boil, you will see a lotof impurities floating on the top.
Those will affect the taste
so we are goingto discard this whole pot of water.
Just pour it into a sink.
You don’t need to worried about wasting all the flavors.
The good stuff won’t come out in the first10 minutes of boiling.
Wash the beef with running water to get rid of the blood scum.
Make sure you drain it and dry it completely.
Heat up the wok and add some oil.
Give it a toss so the oil covers the bottom.
Put your well-drain beef into the wok.
If your beef is not completely dry,
the oil will splash everywhere.
I am just adjusting some pieces
so all the beef are able to touch the bottom of the wok.
Give it a few minutes to fry on one side.
I just want to brown the beef to get somenice color.
Look at that, so beautiful.
It already starts smelling good.
Flip all the beef and fry the other side.
You want to brown as many surfaces as you can.
Once you think it good enough,
turn the heat to low and push the beef to the side.
Add 1.5 tbsp of sugar.
Stir it until it turns into a caramel color.
Be very careful here because you don’t wantto burn the sugar.
That is also why we are using low heat atthis point.
Once the color is getting there,
stir the beef around so the sugar coats the meat
and now we should add our aromatic and dried spices.
Make sure you still keep the heat at low orelse you will burn the meat and the sugar.
- 4 slices of ginger- 4 cloves of crushed garlic
- some white part of spring onion
- 1/2 of medium size onion that I cut into chunks
- 1 stalk of cinnamon
- 2 pieces of bay leaves- 3 pieces of hot chili (Make sure you adjust
the spicy level to your own preference Ifyou don’t eat spicy food, you can skip the
chili)- 2 pieces of star anise
- 2 pieces of dried orange peel.
If you don’t have dried orange peel, youcan use fresh ones.
- 1.5 tbsp of Sichuan Dou ban jiang
- 1 tbsp of tomato paste
Mix everything together.
In about 2 or 3 minutes,
you should be able to smell the fragrance.
Also, the Sichuan Dou ban jiang and the tomato sauce together should make the beef look incredibly beautiful like this.
Your entire house should smell amazing.
Now we will add in the rest of the seasoning:
2 tbsp of Shao xing wine.
1.5 tbsp of soy sauce, 1 tsp of dark soy sauce,
I like to add these watery ingredients later
so other spices and seasoning we add earlier will have enough time to infuse with the beef fat.
At this point, you can add some water andkeep simmering the beef in this wok.
But mine is a new wok.
I just seasoned it not so long ago
and trying to build the natural coating every day.
I don’t want to ruin that so I just transferit into a clay pot.
Then fill it up with water.
Don’t forget to rinse the wok.
There are a lot of flavors.
We don’t want to waste that.
The water should be enough to cover all thebeef.
I add about 1.2 liters water here.
Move the ingredients around so they all stayunder the liquid.
Cover it and bring this to a boil.
Once it is nice and bubbling, you can giveit a taste to adjust the saltiness.
I add about half tbsp of salt here.
Mix it and turn the heat to low.
Simmer it for 3-4 hours.
This dish can be cooked in a pressure cookerwhich is the fastest way.
You can also use a slow cooker.
For different cooking tools, some are air-tightsome are not so the water evaporates differently.
You just need to adjust the amount of water.
[3 HOURS LATER]I can’t wait to show you how the beef looks
like.
Even though it is night time now and the lightsare not very good.
Look at that, nice and bubbling.
The broth looks incredibly flavorful.
Let’s test how tender the meat is.
You can just break it up with a chopstick.
That’s amazing.
Now let’s prepare our noodles.
In a big noodle bowl, add in some beef stock.
This is just beef bones simmered with water.
No season and spices.
The reason we use it is that we want to dilutethe braised beef soup.
Because the braised beef soup we made is extremelyflavorful.
It powders everything else.
If you are out of beef stock, you can useboiled plain water.
It works good too.
Add a pinch of salt in it.
Then we will move on to our noodles.
Any type of noodles will go good with thatdelicious braised beef.
Sometimes I use rice noodle, sometimes I usemong bean noodle.
Today I am using my hand-made egg noodles.
can check it out.
I have a pot of boiling water here.
Put the noodles in.
It will drop down the temperature a little.
Wait until it comes back to boil.
Then add in a cup of cold water to drop downthe temperature again.
This process is called 点冷水.
It is a traditional way to make sure yournoodles are completely cooked through.
Fresh noodles cook really fast.
It will just take about 2 minutes.
If you are not sure if it is ready, you canjust try a piece and see if you like the texture.
Once you think it is good, take the noodleout.
And put it in the bowl.
Now, take that delicious looking red beefsoup and put it in the bowl.
The amount depends on your preference.
Make sure you taste and adjust the flavorbecause there is a risk of over adding it.
Top few pieces of beef on it.
By the way, if you eat this in a restaurant,they won’t serve you that much meat.
This is the benefit of making your own beefnoodle soup.
Add some blanched baby bok choy to balancethe flavor.
If you want to upgrade, you can add a perfectlycooked egg.
I think this is already looking amazing soI didn’t add the egg.
It smells so good that I just want to eatit right away.
the use of those Asian spices.To me, it justso satisfied to enjoy a big bowl of beef noodle
soup at home because I can just eat as muchbeef as I
want
The broth tastes slightly sweet, but super savory, with unique deep flavors which comes from the use of those Asian spices. Beef is an expansive meat in China. If you eat this in a restaurant, they won’t serve you this much meat. To me, it just so satisfied to enjoy a big bowl of beef noodle soup at home because I can just eat as much beef as I want. 🥢BUY MY WOK USA - New inventory will be available in 2-3 weeks. You can buy on my own website now and be the first to receive when it's ready -https://soupeduprecipes.com/carbon-steel-wok-with-flat-bottom/ CANADA - https://www.amazon.ca/dp/B07RJ39JVL?ref=myi_title_dp Rest of the world - https://forms.gle/r2YBBgtZbCejToVk8 (pre-order) 🥢PRINTABLE RECIPE - https://soupeduprecipes.com/taiwanese-beef-noodle-soup/ 🥢MY AMAZON INFLUENCER/AFFILIATE PAGE - https://www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there) 🥢SUPPORT ME ON PATREON - https://www.patreon.com/soupeduprecipes 🥢RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. **INGREDIENTS [SERVE 3-4]** **For Blanching The Beef** - 1kg of beef (brisket, shank, chuck...The beef I used in the video is probably the cheapest beef but it still came out amazing so don't worry about any quality) - 2 tbsp of Shao Xing wine [Amazon link: https://amzn.to/2RW4KWG] - 3 slices of ginger **For The Braising Part** - 1.5-2 tbsp of vegetable oil - 1.5 tbsp of sugar - 4 slices of ginger - 4 cloves of crushed garlic - some white part of spring onion - 1/2 of medium size onion (cut into chunks) - 1 stalk of cinnamon - 2 pieces of bay leaves - 3 pieces of hot chili (Make sure you adjust the spicy level to your own preference. If you don’t eat spicy food, you can skip the chili) - 2 pieces of star anise - 2 pieces of dried orange peel. If you don’t have dried orange peel, you can use fresh ones. - 1.5 tbsp of Sichuan Dou Ban Jiang [Amazon link: https://amzn.to/2P7DR1B] - 1 tbsp of tomato paste - 2 tbsp of Shao Xing wine [Amazon Link: https://amzn.to/2RW4KWG] - 1.5 tbsp of soy sauce - 1 tsp of dark soy sauce - 1/2 tbsp of salt For the noodle - 1 cups of noodles [homemade egg noodle video link: https://youtu.be/vPFoCNnaqIQ] - 1/2 cup of unsalted beef stock or water - A pinch of salt to adjust the flavor - 1 cups of the braised beef soup we just made - Few pieces of braised beef - Some blanched baby bok choy - INSTRUCTION: - You can use almost any cuts for this recipe such as beef brisket, shank, chuck. Cut into 1 and a half inch pieces. - Prepare a pot of cold water. Add your beef in along with few slices of ginger and 2 tbsp of Shao Xing wine. Once it comes to a boil, discard the whole pot of water. Wash the beef with running water to get rid of the blood scum. Drain it and dry it completely. - Heat the wok and add some oil. Put your well-drain beef into the wok. Brown the beef to get some nice color. Once you think it is good enough, turn the heat to low and push the beef to the side. Add 1.5 tbsp of sugar. Stir it until it turns into a caramel color. Stir the beef around so the sugar coats the meat and now we should add our aromatic and dried spices (4 slices of ginger, 4 cloves of crushed garlic, some white part of spring onion, 1/2 of medium size onion that I cut into chunks, 1 stalk of cinnamon, 2 pieces of bay leaves, 3 pieces of hot chili, 2 pieces of star anise, 2 pieces of dried orange peel, 1.5 tbsp of Sichuan dou ban jiang, 1 tbsp of tomato paste). - Mix everything together then add in the rest of the seasoning: 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 2 tbsp of shao xing wine. Transfer everything into a clay pot {pressure cooker, slow cooker, regular pot). Then fill it up with water. Don’t forget to to rinse the wok. There are a lot of flavors. We don’t want to waste that. The water should be enough to cover all the beef. I add about 1.2 liters of water. Cover it and bring this to a boil. - Once it is nice and bubbling, you can give it a taste to adjust the saltiness. I add about half tbsp of salt here. Turn the heat to low. Simmer it for 3-4 hours. [3 HOURS LATER] - The broth should look incredibly flavorful and the beef should be super tender. You can prepare the noodles. - In a big noodle bowl, add in some unsalted beef stock. Add a pinch of salt in it. Then cook some noodles (Any type of noodles will go well with that delicious braised beef. Sometimes I use rice noodle, sometimes I use mong bean noodle. Today I am using my hand-made egg noodles. If you want to know how to make it, here is the video link: ). Pour the braised beef soup into the bowl as well. The amount depends on your preference. Make sure you taste and adjust the flavor because there is a risk of over adding it. Top few pieces of beef on it. Add some blanched baby bok choy to balance the flavor. If you want to upgrade, you can add a perfectly cooked egg.