Beef noodle soup recipe

Beef shank red-braised for hours with spicy broad bean paste, soy sauce and rice wine, served over wheat noodles with sour pickled mustard greens.

3 hours and 35 minutesmedium12 ingredients

Ingredients

• 1200 g beef shank
• 2 tbsp spicy bean paste (doubanjiang)
• 120 ml soy sauce
• 120 ml Shaoxing rice wine
• 1 tomato
• 30 g ginger
• 6 clove garlic
• 1 bunch scallions
• 2 star anise
• 4 dried chilies
• 500 g fresh wheat noodles
• 100 g pickled mustard greens

How to make Beef noodle soup

1. Cut 1.2 kg beef shank into 5 cm chunks, boil them for 1 minute, drain and rinse off the scum.
2. Heat 2 tbsp oil in a heavy pot and fry 5 cm smashed ginger, 6 smashed garlic cloves, 3 scallions in segments and 4 dried chilies for 2 minutes; add 1 tomato in wedges and cook 3 minutes.
3. Add 2 tbsp doubanjiang and fry 1 minute until the oil turns red.
4. Add the beef, 120 ml soy sauce and 120 ml Shaoxing wine and stir to coat.
5. Pour in 2 litres of water, add 2 star anise, bring to the boil, then cover and simmer on low heat for 3 hours until the beef is very tender.
6. Cook 500 g fresh wheat noodles in a separate pot of boiling water and drain.
7. Put noodles in each bowl, add beef chunks, ladle over the hot broth and top with chopped scallions and pickled mustard greens.

Get Copper on the App Store

More dishes from Taiwan →