Best Chinesetaiwanese Beef Soup Recipes

CHINESE/TAIWANESE BEEF SOUP

Chinese/Taiwanese Beef Soup image

This recipe, which focuses on the broth for beef noodle soup, was passed along by my Taiwanese father-in-law's friend. It's a slight twist on the original beef soup with the tomato but is arguably more delicious. I modified his recipe to use in a rice cooker or slow cooker to make it even easier! After you make this broth, you should add noodles and additional vegetables to eat with your meal.

Provided by erinhsuyang

Categories Stew

Time 1h45m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 beef shank
2 green onions
6 slices ginger
20 garlic cloves
1 sliced onion
2 teaspoons red pepper flakes
1 -2 tomatoes (optional)
3 teaspoons rice wine
3 teaspoons black bean sauce
1 cup soy sauce
1 teaspoon sugar
6 star anise
10 cups water
4 tablespoons oil

Steps:

While you are cutting vegetables, bring a pot of water to boil. Add the beef shank to the boiling water and simmer for about 10 minutes to remove any impurities.
Remove beef shank from the boiling water and cut into desired size.
In a stock pot (if you don't have a rice/slow cooker to use) or a wok (if you plan to transition to a rice/slow cooker), heat up the oil on medium-high heat.
Add the garlic and red pepper flakes and sauté until the garlic is fragrant.
Add the sliced onions to the pan and sauté until the onions are transparent.
Add the black bean sauce, soy sauce, sugar, and rice wine and stir fry over medium heat for 1 minute. You can add the tomato at this point (optional).
Add the beef back into the pot with the stir-fried ingredients.
If you plan to use the stock pot, add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the pot, bring to a boil and simmer on low heat for at least an hour.
If you are using a rice or slow cooker, transfer the contents to the rice/slow cooker container and add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the container. Cook on low heat for at least an hour.
After broth is complete, let cool and store, or eat with noodles immediately. You can add additional water to taste. Tip: Cook noodles in a separate pot of water, then combine with the broth for best results.

Nutrition Facts : Calories 238.7, Fat 14.9, SaturatedFat 2.1, Cholesterol 9.8, Sodium 4060.6, Carbohydrate 13.7, Fiber 1.8, Sugar 3.9, Protein 14.5

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY

Taiwanese Beef Noodle Soup Recipe by Tasty image

Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile

Provided by Claire Nolan

Categories Dinner

Yield 6 servings

Number Of Ingredients 23

Ingredients

6 qt water, plus more as needed
2 lb beef shank
6 scallions, halved crosswise, divided
8 slices fresh ginger, divided
6 pods star anise, divided
½ cup vegetable oil
6 cloves garlic
2 red chiles, halved lengthwise
1 medium white onion, sliced
1 piece rock sugar
3 tablespoons spicy bean paste, or regular bean paste
½ cup dark soy sauce
½ cup rice wine
½ cup light soy sauce
2 medium tomatoes, quartered
1 teaspoon white pepper
1 teaspoon salt
dried bay leaf
2 bundles flour noodle
2 cups bok choy
scallion, sliced
fresh cilantro, chopped
red chile, finely diced

Steps:

Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
Add the sliced beef.
Add the dark soy sauce, for color, stir, then add the rice wine.
Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
Enjoy!