Taiwanese Beef Noodle Soup 红烧牛肉面- How to cook to get the best flavor 

I would like to share with you how to prepare the slurpingly delicious Taiwanese beef noodle soup.
This beef noodle soup will surely make your tummy rumble with its umami-rich soup base and nearly melt in the mouth braised beef. The hunger-inducing aroma is the result of the intermingling of a variety of Asian spices, aromatics, and herbs. It is hard to resist when the remarkable aroma wafts up along with the steam from the bowl.
Taiwanese beef noodle soup 红烧牛肉面 is a popular staple in different countries in Asia. This Asian beef noodle soup is very similar to the Szechuan style beef noodles soup.
In this article, I will cook the way how it is served in Malaysia, where I live. It might be slightly different from the authentic version from Taiwan. However, I will try to stay true to the authentic traditional flavor by adding the Szechuan chili bean sauce as the primary flavoring ingredient.
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Get the cook's note and download the recipe here:
tasteasianfood...
RECIPE
Ingredients:
1 kg beef (brisket, chuck)
To blanch the beef:
4 slices ginger
1 handful of scallion
To brown the beef:
1.5 tbsp cooking oil
4 slices ginger
4 cloves garlic, crushed
1 handful scallion (cut into sections)
1 medium-size onion (cut into large pieces)
To braise the beef:
1 cinnamon bark (about 5cm)
2 bay leaves
1 star anise (about 10 star-points)
1pc large dried orange peel
2-4 dried chilies
1 tbsp brown sugar
2 tbsp Shaoxing wine
2.5 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp salt
1.5 tbsp doubanjiang (chili bean paste)
1 tbsp tomato paste
Sufficient water to braise the beef
Serve with:
Any noodle of your choice
Bok choy
Hard-boiled egg
Instructions
Blanch the beef
- Prepare a pot of water with a few pieces of ginger and a handful of scallion that cut into 5cm sections.
- Add the beef and bring it to a constant boil to blanch for five minutes.
- Wash the beef with cold water briefly to remove all the impurities.
- Cut the beef into 1.5 inches pieces.
- Drain the beef in a colander and is now ready to use.
Browning the beef
- Brown the beef in a pan with some oil until brown on both sides. Remove.
- Add some hot water to the pan and deglaze the pan. Keep the liquid to braise to beef.
- Saute the aromatics and spices
- Saute some ginger slices, garlic cloves and white section of the scallion in the pan with some oil. When it becomes aromatic, add a medium-size onion that has cut into large chunks.
- Add the spices once the onion turns soft and translucent. The spices are cinnamon bark, bay leaves, star anise, dried orange peel, and dried chilies.
- Season with brown sugar, Shaoxing wine, light soy sauce, dark soy sauce, salt, chili bean paste, tomato paste.
Simmer and serve
- Transfer the beef to a smaller pot.
- Add sufficient water (and the deglazed liquid) to cover the beef and start to simmer over low heat for 3 hours.
- Do a taste test, season with salt.
- Serve with any types of noodles, wither with a soup stock or as dried noodles.
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