Beef Noodle Soup
描述
Beef noodle soup is considered a national dish in Taiwan. The rich, steaming broth with fork tender beef and piles of noodles soothes my soul every time I go back home. You have to try it!
食材
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3lbs
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1 T
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5slices
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2T
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2
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2
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1T
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2T
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1/2C
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1/2C
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1/2 lb
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1/2 lb
步驟
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For the meat I used chuck roast this time. Beef shank is a good choice too. Cut beef into 2 inche cubes and set aside.
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In a stock pot, heat the water to boil and put beef cubes inside the pot until it boils again. Immediately rinse beef with water and set aside.
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Put Sichuan peppercorn into spice bag and dice tomatoes.
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Preheat a large pot and add 1 tablespoon of oil. Add ginger and spicy bean sauce until it browns or becomes fragrant.
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Add beef and lightly brown it. Then add tomato, peppercorn, tsaoko, brown sugar, rice wine, soy sauce, and add water to cover the beef.
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Bring to boil, reduce heat, and simmer for approximately 2 hours, or until the beef is fork tender.
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At this point, it's best to rest the soup overnight to let the flavors improve. Skim the fat from the surface and return the soup to a boil.
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Use another large pot to cook the noodles according to the directions on their package.
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To serve, strain noodles into serving bowls. Spoon the hot soup and beef chunks into each bowl and serve immediately.
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I will add some vegetables like romaine, bok choy, or napa cabbage to enhance the nutrition.
