Taiwan-Style Beef Noodle Soup

By RoketJSquerl

Note: I like to cook the stew the night before actual serving so that all the flavors can come together overnight. On the day of serving, just simply bring the broth to a boil, cook some noodles and bok choy and assemble!

Ingredients

• 1 1/2 Pound Beef Round Top Round Roast, cut in chunks (recommend using beef shank or short ribs instead)
• 5 Cloves Garlic, smashed (5 to 6)
• 3 Ginger Slices (3 to 4)
• 1 Large Tomato, cut in wedges
• 1 Large Onion, cut in wedges
• 2 Tbsp Chili Bean Paste
• 1 Tbsp Sugar
• 3 Star Anise (3 to 4)
• 1/2 Cup Regular Soy Sauce (for Taste)
• 1/4 Cup Dark Soy Sauce (for Color)
• 1/3 Cup Rice Wine
• 6 Cups Water
• 2 Stalks Green Onion, cut in 2" slices

Details

Servings 6
Adapted from sugarlens.com

Preparation

Step 1

1. Wash beef under cold water and removing any excess fat. Bring a big pot of water to a boil and flash boil your meat in order to remove any excess membranes/harmful/particles from your meat. Drain and set aside.
2. Heat up pot and add oil. Add garlic and ginger. Cook until fragrant.
3. Add tomato and onion wedges. Stir well.
4. Add beef, chili bean paste, sugar, regular soy sauce, dark soy sauce, and rice wine. Stir.
5. Add star anise, water, and green onions. Bring to a boil and reduce to a simmer.
6. Simmer for at least 2 hours. Longer (4-6 hours) for best results.
7. Serve over any variety of Chinese noodles! Enjoy!