Beef Noodle Soup

足足

收藏 24 留言 0

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

large tomato

fructus tsaoko

Peppercorn

brown sugar

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.