Beef Noodle Soup

列印

24
一起跟著做！

鼓勵作者

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

beef 3lbs

oil 1 T

ginger 5slices

chili beansauce 2T

large tomato 2

fructus tsaoko 2

Peppercorn 1T

brown sugar 2T

cooking wine 1/2C

soy sauce 1/2C

noodle 1/2 lb

baby bok choy 1/2 lb

1 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.
2 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.
3 Put Sichuan peppercorn into spice bag and dice tomatoes.
4 Preheat a large pot and add 1 tablespoon of oil. Add ginger and spicy bean sauce until it browns or becomes fragrant.
5 Add beef and lightly brown it. Then add tomato, peppercorn, tsaoko, brown sugar, rice wine, soy sauce, and add water to cover the beef.
6 Bring to boil, reduce heat, and simmer for approximately 2 hours, or until the beef is fork tender.
7 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.
8 Use another large pot to cook the noodles according to the directions on their package.
9 To serve, strain noodles into serving bowls. Spoon the hot soup and beef chunks into each bowl and serve immediately.
10 I will add some vegetables like romaine, bok choy, or napa cabbage to enhance the nutrition.