Taiwanese Beef Noodle “Soup” – late to the party, but lunches are done
Taiwanese Beef Noodle “Soup” – late to the party, but lunches are done
by HarveysBackupAccount
1 Comment
HarveysBackupAccount
This is based on the recipe in the Woks of Life book ([here’s the version on their website](https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/)). “Soup” is in quotes because I went heavy on the noodles/light on the soup. One container doesn’t have soup in it yet because I wanted to show off those beautiful thick noodles.
Put a large pot on medium-high heat with 2 Tbsp (30 mL) vegetable oil. When hot, add:
* 6 cloves garlic, smashed * A 2″ (5cm) knob of ginger, smashed * White parts of 3 scallions * 1 large onion, cut into big wedges
When they start to brown, add:
* One 14 oz (400 mL) can of diced tomato * 3-4 Asian dried chilies * 1 Tbsp (15 mL) tomato paste * 2 Tbsp (30 mL) Pixian chili bean paste * 1/2 tsp Chinese 5-spice powder (1-2 g; it shouldn’t take much)
Mix well and let most of the water cook off, then add:
* 2.5 lbs (1.1 kg) of boneless beef shank cut into 2″ (5 cm) pieces * 1 Tbsp (12 g) sugar
Stir fry until things start to carmelize, then deglaze the pan with:
* 1/2 c. (120 mL) Shaoxing cooking wine * 1/2 c. (120 mL) light soy sauce * 3 Tbsp (40 mL) dark soy sauce * 1 c. (240 mL) water
Bring to a boil then cover and reduce heat to medium-low to simmer for 20 minutes. Then add another 7 c. (1.6 L) water, return to a boil over high heat, then again reduce heat to medium-low to simmer. Cook for 90 minutes. The meat should be tender by now. Aim for the high end of a simmer, but a true simmer – very few bubbles breaking the surface – not the low boil that a lot of learn to call a simmer as kids. That makes a difference in how the meat turns out. (Side note: mastering a true simmer is essential to a proper beef stew, but once you figure it out then you can absolutely NAIL beef stew and it’s amazing.)
**Assembly**
Cook 2 lbs (1 kg) fresh wheat noodles. In the last minute of cooking add a big handful of hearty Asian greens, like baby bok choy or yu choy. (For meal prep, I didn’t cook the greens – they microwave will do enough.) Portion out the noodles, greens, and soup. Top with 2-3 Tbsp chopped pickled mustard root (“potherb cabbage”) and chopped cilantro and scallions.
1 Comment
This is based on the recipe in the Woks of Life book ([here’s the version on their website](https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/)). “Soup” is in quotes because I went heavy on the noodles/light on the soup. One container doesn’t have soup in it yet because I wanted to show off those beautiful thick noodles.
Put a large pot on medium-high heat with 2 Tbsp (30 mL) vegetable oil. When hot, add:
* 6 cloves garlic, smashed
* A 2″ (5cm) knob of ginger, smashed
* White parts of 3 scallions
* 1 large onion, cut into big wedges
When they start to brown, add:
* One 14 oz (400 mL) can of diced tomato
* 3-4 Asian dried chilies
* 1 Tbsp (15 mL) tomato paste
* 2 Tbsp (30 mL) Pixian chili bean paste
* 1/2 tsp Chinese 5-spice powder (1-2 g; it shouldn’t take much)
Mix well and let most of the water cook off, then add:
* 2.5 lbs (1.1 kg) of boneless beef shank cut into 2″ (5 cm) pieces
* 1 Tbsp (12 g) sugar
Stir fry until things start to carmelize, then deglaze the pan with:
* 1/2 c. (120 mL) Shaoxing cooking wine
* 1/2 c. (120 mL) light soy sauce
* 3 Tbsp (40 mL) dark soy sauce
* 1 c. (240 mL) water
Bring to a boil then cover and reduce heat to medium-low to simmer for 20 minutes. Then add another 7 c. (1.6 L) water, return to a boil over high heat, then again reduce heat to medium-low to simmer. Cook for 90 minutes. The meat should be tender by now. Aim for the high end of a simmer, but a true simmer – very few bubbles breaking the surface – not the low boil that a lot of learn to call a simmer as kids. That makes a difference in how the meat turns out. (Side note: mastering a true simmer is essential to a proper beef stew, but once you figure it out then you can absolutely NAIL beef stew and it’s amazing.)
**Assembly**
Cook 2 lbs (1 kg) fresh wheat noodles. In the last minute of cooking add a big handful of hearty Asian greens, like baby bok choy or yu choy. (For meal prep, I didn’t cook the greens – they microwave will do enough.) Portion out the noodles, greens, and soup. Top with 2-3 Tbsp chopped pickled mustard root (“potherb cabbage”) and chopped cilantro and scallions.