Beef Noodle Soup

2014/08/05 發表 列印 Linebutton 84x20 zh hant
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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.
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