This is one of Taiwan’s most iconic dish. Every year, there would be an annual Taiwanese Beef Noodles Festival where chefs and restaurants compete for the title “Best Beef Noodles” in Taipei.
There are many different versions – braised, clear soup base, dark soup base, etc. I personally prefer dark soup base laced with a subtle hint of spiced aroma.
I know it might look like a lot of ingredients but the steps are pretty straightforward. All you need is a little time to assemble them together. You could definitely prepare the soup base in advance and serve them whenever you want.
Ingredients:
500 g beef brisket / shin or flank – cut into small cubes
2 carrots – cut into cubes
2 tomatoes – cut into quarters
1 yellow onion – cut into quarters
4 slices ginger
5 cloves garlic
1 – 2 big red chilli
1 spice stew bag (I got mine in Taipei, you could find other brands of stew bags in Giant or Fairprice)
1 piece big rock sugar (substitute with 3 tbsp sugar if you have no rock sugar)
1/4 cup (60 ml) soy sauce
3 tbsp dark soy sauce
1/4 cup (60 ml) Chinese rice wine
1.5 – 2 litres hot water
3 stalks spring onions – cut into 3 sections
A bunch of coriander
Flat noodles
Garnish:
Spring onions / coriander / pickled mustard green / red chilli
Serves 4
Recipe source: Taiwan Duck
The line up.
I got this spice pouch from Taipei. Feel free to use other brands of spice pouch you can find in our local supermarkets. 🙂
Pour some boiling water over beef to get rid of excess oil. Drain and set aside.
In a large pot, drizzle some oil and add in ginger, garlic, spring onions and chili.
Sauté for 30 secs until fragrant and add in beef and mix.
Add in two kinds of soy sauce, rock sugar, stew bag and coriander. Stir and cover for 5 mins.
After 5 mins, add in the 1.5 – 2 litres boiling water (cold water will toughen the beef), stir and cover. Simmer for 45 mins.
Let’s clean up while we wait. 🙂
Check occasionally to see if there are any fats / scum floating on top of the soup. Skim off with ladle. After 45 mins, fish out the coriander and spring onions and add in the carrots, tomatoes and onions. Continue to simmer for 20 mins.
Taste your soup and adjust seasoning if necessary.
Boil noodles according to package instructions.
Traditionally, flat noodles are used in beef noodles. Feel free to use any other noodles of your choice.
Put into bowl and ladle the ingredients in the soup over it.
Garnish with the condiments and serve hot.
“Suan Cai” aka pickled mustard green. Beef noodles aren’t the same without this condiment. I got mine from Giant supermarket. Slice them thinly.
Full Instructions:
Pour some boiling water over beef to get rid of excess oil. Drain and set aside.
In a large pot, drizzle some oil and add in ginger, garlic, spring onions and chili. Sauté for 30 secs until fragrant and add in beef and mix. Add in two kinds of soy sauce, rock sugar, stew bag and coriander. Stir and cover for 5 mins.
After 5 mins, add in the 1.5 – 2 litres boiling water (cold water will toughen the beef), stir and cover. Simmer for 45 mins. Check occasionally to see if there are any fats / scum floating on top of the soup. Skim off with ladle.
After 45 mins, fish out the coriander and spring onions and add in the carrots, tomatoes and onions. Continue to simmer for 20 mins.
Boil noodles according to package instructions. Put into bowl and ladle the ingredients in the soup over it. Garnish with the condiments and serve hot.
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