Beef Noodles with Poured Soup 手沖牛肉麵

🧂 Ingredients

• 300 g Thin sliced beef

  I used the ones for making hotpot
• 700 g Beef shank
• 1 kg Beef ribs

  (with bones and meat)
• 400 g White radish

  (optional)
• 600 g Noodles

  (Taiwan style or your favorite)
• 200 g Bok choy

  (optional)
• 100 g Pickled mustard greens

  (optional)
• 4 slices Ginger
• 2 Shallots

  , sliced
• 6 cloves Garlic

  , roughly chopped
• 2 Star anise
• 4 Bay leaves
• 2 tsp Marmite

  or Vegemite (optional)
• 2 tbsp Chili bean sauce

  (doubanjiang)
• 1 tsp Salt
• 1 tsp Dark soy sauce
• 3.5 L Water

  or broth or combination
• 2 tbsp Oil

Instructions

• 1 In a large pot, place beef ribs and cover with water. Bring to a boil, drain and
  rinse beef ribs. Discard water
• 2 Peel and cut white radish to your desired size I always peel white radish twice
  to remove the fibrous outer layer
• 3 Add 3.5 L of water, broth or combination of the two into a stock pot. Add beef
  ribs and white radish. Bring to a boil If you have time and would like the beef
  to be even more flavourful, put the ribs in the oven at 200˚C or 400˚F for 30
  minutes first (before doing step 2)
• 4 When the broth starts to boil, add the whole beef shank(s). Reduce heat to low
• 5 Optional: add 2 tsp Marmite I find that Marmite enhances the beef flavour
• 6 Remove the beef shank after 1 hour. The shank can be sliced and eaten on a
  separate occasion Make a dipping sauce with minced garlic, soy sauce, vinegar,
  sugar, chopped chilis, chopped green onions for thinly sliced beef shank and
  serve as an appetizer. Slice the beef shank after refrigeration for easier
  slicing
• 7 In a wok or fry pan, add 2 tbsp oil. Add ginger, fry until golden
• 8 Add shallots, garlic, 2 star anise and 4 bay leaves. Fry until aromatic
• 9 Add 2 tbsp chili bean sauce and cook for 2 minutes. Mix well You may add less or
  none if you don’t want it spicy but you may need to add more salt or soy sauce
  to make up the saltiness
• 10 Pour the aromatics into the broth and let it simmer on low heat for 4 hours
• 11 After 4 hours, skim the fat, taste the broth and make adjustments to taste and
  colour by using salt, light soy sauce or dark soy sauce. I added 1 tsp dark soy
  sauce and 1 tsp salt.
• 12 Cook noodles as per package instructions
• 13 Blanche some vegetables if desired. Set aside
• 14 Use a strainer to extract the broth in another pot. We only want the broth to be
  poured onto the beef noodles
• 15 Place cooked noodles on the bottom of a bowl, place bok choy and/or the white
  radish on the side and place your thin sliced beef on top of the noodles you can
  also place the beef into a rose shape as long as the broth can cover it thin
  sliced beef should be at room temperature or else the beef may only be 50%
  cooked
• 16 Bring the beef broth to a boil and pour it onto the beef noodles. Alternatively,
  you can pour the beef broth into an insulated pitcher/jug and pour it at the
  dinner table
• 17 The beef should be around 70% cooked, or at medium doneness
• 18 Serve with pickled mustard greens and ready to eat

Nutrition Info