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Taiwanese Beef Noodle (紅燒牛肉麵)

Taiwanese Beef Noodles is the favourite food that Taiwanese always want to have. Besides of the umami comes from the beef and sweetness from the tomato paste, Taiwanese also like to add pickled mustard green to increase the sourness and freshness to the soup noodles.  Behind of all these flavours, there is “a little bit” spiciness come from chili bean sauce which makes the noodle so zesty and irresistible!  Let’s follow the recipe below and learn how to bring these flavours on the table!
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Taiwanese
Servings 4 people

Ingredients
  

Main Ingredients

  • 800-1000 g Beef Shank Meat
  • 2 pieces Taiwanese Noodles
  • 1 can Tomato Paste
  • 1 bunch Spring Onion (Cut into 3cm length)
  • 5 gloves Garlic
  • ½ piece Onion (Sliced)
  • 5 slices Ginger
  • 5 g Cinnamon Stick
  • 3 g Star Anise
  • 3 g Si Chuan Pepper
  • 2 Litre Boiling Water

Seasonings

  • 5 tbsp Chili Bean Sauce
  • 1 tbsp Chinese Rice Wine
  • 60 g Rock Sugar
  • 2 tsp Soy Sauce

Taiwanese pickled mustard green

  • 100 g Taiwanese pickled mustard green (Minced)
  • 2 gloves Garlic (Minced)

Instructions
 

  • Prepare all ingredients.
  • Boil the whole piece of beef shank meat in the boiling water for 15-20mins until half done. Rinse the beef shank by cold water.
  • Cut the beef shank in few large pieces.
  • Prepare a filter bag with star anise, cinnamon and Si Chuan pepper in it.
    Tips: Or you can buy a pat of "Spice bag" (滷包) to replace the preparation of these spices.
  • Pat the garlic cloves. Fry the garlic cloves, ginger slices, spring onions and sliced onions with 2 tbsp oil add the pot.
  • Add the beef shank meat and rock sugar into the pot and stir fry for 2 mins.
  • Add chili bean sauce and tomato paste into the pot and continue stir fry for another minute.
  • Add boiling water and the filter bag into the pot and boil with medium heat for 15 mins. Then continue boil the soup with low heat for 1 hr.
  • Get the large beef shank pieces out and slices them to smaller pieces. Put them back into the pot and stew for another half hour.
  • Add soy sauce and Chinese rice wine for the final seasoning. Then add Taiwanese noodles into the soup and boil until the noodles soften.

Taiwanese pickled mustard green (Optional)

  • Heat a pan with 2 tbsp oil and stir fry the Taiwanese pickled mustard green on the pan.
  • Add the minced garlic into the Taiwanese pickled mustard green and stir fry it. You can add on top of the Taiwanese Beef Noodle.
Keyword Beef, Noodles