Taiwanese Beef Noodle Soup 紅燒牛肉麵

🧂 Ingredients

• 450 g Boneless beef short rib

  (aka finger meat), cubed (approx. 2.5 cm)
• 750 g Beef shank

  (inner shank), thick sliced (approx. 1.5 cm thick)
• 550 g White radish

  (aka “lo bak” or “daikon”), course cut (approx. 2.5 cm)
• 350 g Carrots

  , course cut (approx. 2.5 cm)
• 2 stalks Green onions

  , uncut. Washed and tied into a knot
• 1 stalk Green onions

  , chopped for topping in each bowl
• 4 pieces Ginger

  , thick cut (approx. 5mm thick)
• 6 cloves Garlic

  , whole
• 4 Bay leaves
• 3 Star anise
• 1 Cinnamon stick

  (approx. 6cm long)
• 1-2 Chili peppers

  (optional)
• 2 Large shallots
• ½ c Shaoxing wine
• 40 g Rock sugar
• 1 tbsp Hot soybean sauce/paste
• 1 tsp Salt
• 2 tbsp Light soy sauce
• 2 tbsp Dark soy sauce
• 1 litre Water or broth

  (you need enough to cover all the ingredients in the pot)
• 2 tbsp Oil

Instructions

• 1 Wash, dry and cut up meat
• 2 Add oil to a pan or pot and sear meat on all sides on high to medium high heat.
  Do not overcrowd the meat Tips on getting a good sear: meat should be at room
  temperature, meat should be fairly dry, meat should not touch each other in the
  pan, start with high heat and turn to medium high after the first flip
• 3 Remove meat from pot
• 4 Add ginger, garlic, shallots to pot and stir fry on medium high heat until you
  smell the aroma
• 5 Add 1 tbsp of the hot bean paste to the aromatics and stir fry for a minute Note
  that the 1 tbsp of hot bean paste will not make the beef spicy hot. You will
  just have a bit of the flavour. If you want to add more hot bean paste, then
  reduce the salt and the soy sauce amounts
• 6 Add white radish, carrots and meat to the pot and mix well
• 7 Add ½ c of Shaoxing wine, 4 bay leaves, 3 star anise, 40g rock sugar, knotted
  green onion, chili pepper, 1 cinnamon stick, 1 tsp salt, 2 tbsp light soy, 2
  tbsp dark soy and 1 litre water or broth. Fluid should cover all the ingredients
  in the pot.
• 8 Turn heat up to high until the fluid boils, then turn the heat down to low and
  cook for 1.5 hours or until tender and white radish looks translucent
• 9 During the cooking time, you can prepare the pickled mustard greens, the noodles
  and some bok choy if desired
• 10 When the beef soup is ready, remove the green onions, ginger, bay leaves, star
  anise, chili peppers and cinnamon stick. Spoon out excess oil. Taste and add soy
  sauce, sugar or water to adjust flavors, if desired
• 11 Serve the beef, white radish and carrots on top of cooked noodles and add soup.
  Add pickled mustard greens and bok choy. Sprinkle with chopped green onions

Nutrition Info