I have actually wanted to put this recipe up for a while, and I've made it a few times before. It's just not very often that I go through with it because I am generally not a big fan of meat, so unless I have someone to eat it, I find that this dish usually goes to waste.
If you ever meet a Taiwanese person, he/she will literally swear by this dish. I'm serious...they are extremely protective of their beef noodle soups!
The recipe itself is fairly easy to make; it just takes a lot of time and slow cooking. One of my friends noted that the soup was a little too sweet for his taste; maybe I will put less rock sugar in next time. You should also serve it with Sriracha; some people like their soups with a little more kick.
-2.5 pounds beef shin, chopped into sizeable chunks
-1 tomato, sliced
-1 medium yellow onion, sliced
-2 carrots, chopped
-5 garlic cloves, diced
-1 can beef broth
-4 star anise
-1-inch piece of ginger
-2 tbsp Chinese spicy bean sauce (Dou Ban Jian)
-Fresh hand-pulled noodles
-Scallions and Cilantro to garnish
-Pickled vegetables (optional)
- In a large pot, boil water, then blanch the meat briefly to remove impurities. Drain and rinse.
- Return meat to pot with all ingredients except the bok choy, noodles, pickled vegetables, and garnish.
- Turn the heat to low and simmer for 3-4 hours until the beef is tender. Check periodically to make sure the water level is adequate in the pot.
- Remove from heat, allow to cool, and remove all contents from the broth. Chill the broth overnight in the refrigerator so that the fat on top can be removed.
- When you are ready to eat, reheat the meat and broth with the bok choy.
- In a separate pot, boil the hand-pulled noodles for about 1-2 minutes. Make sure that the individual strands are spread apart from one another, or they will stick and make a mess!
- Combine the noodles and soup. Garnish with pickled vegetables, scallions, and/or cilantro. Serve with extra hot sauce on the side.