Taiwanese Spicy Braised Beef Noodle Soup

I want to share how to set the slurpingly succulent Taiwanese beef noodle soup.

This Taiwanese beef noodle soup is my get-to condolement food that makes my tummy rumble with its umami-rich soup base and melts in the mouth tender beef.  The hunger-inducing aroma is the result of the intermingling of a variety of Asian spices, aromatics, and herbs. And then it is hard to resist when the remarkable aroma wafts up along with the steam from the bowl. It is a noodles dish that the whole family will enjoy.

Taiwanese beef noodle soup 红烧牛肉面 is a popular staple in dissimilar countries in Asia.  This Asian beef noodle soup is similar to the Szechuan-style beef noodles soup, except it is not spicy.

In this article, I will melt how it is served in Malaysia, where I live.  Information technology might be slightly different from the traditional version from Taiwan. Nevertheless, I will stay truthful to the authentic flavor by adding the Szechuan chili bean sauce equally the chief flavoring ingredient.

I volition explain every step essential to produce a bowl of umami-rich noodle soup, rather than drilling into the regional difference of the season.

Let'southward kick off by preparing the beef soup.

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ane. Blanch the beef

You tin can utilise almost whatsoever cuts of beefiness, such as beefiness shank, brisket, beefiness tendon, and chuck. These cuts are tougher and have more than fats than sirloin, but they are perfect for braising for a few hours, turning into tender beefiness.

Yous can shorten the time of braising with the pressure cooker or put information technology in a slow cooker overnight.  The method is similar except adjusting the temperature and time accordingly. I use the ordinary stovetop for cooking this beef noodle soup to illustrate every step.

• Cutting the beef across the grain into about 1.5 inches cubes.  Y'all may likewise purchase precut beefiness chunks from the supermarket to save time.
• Prepare a pot of h2o with a few pieces of ginger and a handful of scallion that are cut into 5cm sections.
• Add the beef and bring it to a constant boil to flinch for five minutes.  Blanching will mainly just cook the surface of the beef, which will not cause whatever loss of flavor.  You will notice that the internal of the piece of meat is nevertheless cold and raw after cut it into chunks. The impurities and blood on the surface will dissever from the beef and float on superlative of the water as scum.
• Discard the whole pot of water and the scum. Wash the beefiness with cold h2o or under running water to remove all the impurities.
• Drain the beef in a colander and is now set to use.

2. Browning the beefiness

The next step is to brownish the beef before braising.  Some recipes omit this footstep, but I prefer browsing it equally it creates another dimension of season that tin only produce by frying it over college heat. However, you should not overlook this stride if your goal is to make a expert-quality beef noodles soup.

• Bring the cooking oil to medium-high estrus in a well-seasoned wok.  Y'all may use a large pan if you prefer. Put the well-drained beef into the hot wok and shear both sides of the beef until brown.
• The beef will take a longer fourth dimension to get brown, and oil will splatter if information technology is wet.  Therefore I always make sure the beefiness is well-drained and dry earlier browning.
• The beef volition exude its juice during browning, which will wet the pan. If this reduces the browning effect, pour the beef along with the juice through a wire mesh strainer to remove information technology and return the dry beef chunks to the pan.  Keep the juice aside and add to the braising liquid in the following step.
• Arrange the beef in a single layer to maximize the contact with the hot surface to get excellent browning.  Turn over the meat after a few minutes to dark-brown the other side. You will start to smell the marvelous aroma rising from the pan. Go along it at low to medium heat and be patient.  Nosotros want to brown the beefiness as much as possible only not burn it.
• Once the beef is fairly browned, remove the meat from the pan.  At that place should non exist whatever charring if the heat is low during the process.
• Add some hot water to deglaze the pan. Proceed the liquid for braising every bit it contains lots of flavors.

3. Saute the aromatics and spices

• Saute some ginger slices, garlic cloves and white section of the scallion (spring onion) in the pan with some oil. When it becomes effluvious, add a medium-size onion that has been cut into large chunks.
• Add the spices once the onion turns soft and translucent.  The spices are cinnamon stick, bay leaves, star anise, dried orange peel, and dried chilies. You tin can also add together some Sichuan peppercorns or black pepper to requite it an actress kicking.
• Flavor with brown sugar, Shaoxing vino, low-cal soy sauce, nighttime soy sauce, salt, chili bean paste, love apple paste.

The chili edible bean paste and love apple paste add a gorgeous hue to the beef. You should start to smell the fantastic smell due to the intermingling of flavors of the spices and seasoning.

Note:

• Dried chilies. Omit it if you lot tin can not take too spicy food. You lot can also add fresh cherry chili, but dried chili is spicier. (Caution: Dried chilies are very spicy!)
• Dried orange peel. This detail is chosen chenpi 陈皮 in Chinese. Dried orange peel is commonly used in Chinese cooking as a stale spice for beef and other stews.
• Brown sugar. Brown sugar adds some caramelized flavor. You can employ white sugar for this recipe. Some Chinese adopt stone sugar, which purportedly gives a smoother mouthfeel, although it is not significant.
• Love apple paste. We use tomato paste to provide a blood-red hue to the stew, as well as calculation some season. Yous can substitute it with ketchup.
• Doubanjiang (Szechuan chili bean paste). This sauce is a unique ingredient that does non have any substitute. It is fabricated with broad bean paste which is one of the primary seasonings for Szechuan cuisine. The beef stew will nevertheless taste incredible without information technology, but it volition non have the characteristic season of the original formula. Since this spicy edible bean paste contains salt, you need to increment the corporeality of lite soy sauce or add some table salt if yous want to exit information technology out.

Note: Dried chiles, dried orange peel, and doubanjiang are available at most Asian markets.

4. Simmer until the beef is tender and soft

You may want to transfer the beef to a smaller pot with a hat to braise it instead of using the pan. Since the pan has a relatively big bottom, more water is required to submerge all the beef to cook evenly.

I transfer it to a small dirt pot to braise slowly for three hours! And then, add plenty water to encompass the beef and reduce to a low simmer. It is passive cooking, but you may want to stir it occasionally and check the water level. Add some water if the braising liquid starts to dry out. Boiling water is preferred equally it helps to maintain the temperature at a constant eddy at all times.

It will take about 2 to three hours of braising until the beef is soft and tender with a dirt pot or a big Dutch oven. Yet, yous may merely need less than an hr by using an instant pot or overnight cooking if y'all put it into a tiresome cooker.

The bodily duration depends on the cut of meat and the beef chunks' size. The gold standard is the beefiness cubes should exist able to intermission it upward rapidly with the tines of the fork.

Practice a taste exam earlier turning off the stove. You tin add together some rice wine now to accentuate the season. I would propose adjusting it towards the savory and saltier side as the beef and its delicious goop are served along with plain noodles.

v. To serve as a soup or dried noodles

There are ii means to serve braised beef with noodles.

Soup noodles

Prepare a basic soup stock for the noodles. If you have time, go some beef bones to brand a pot of beef stock. Season the stock with common salt and pepper and pour onto the bowl of egg noodles. And then spoon the beef stew meat along with the gravy on top of the noodles. You may similar to make a change with other types of rice noodles.

If you call back this is likewise troublesome, employ the supermarket's prepare-made beef goop or chicken stock. Alternatively, employ h2o with some salt to dilute the thick, concentrated braised gravy to make the soup, which volition not be as flavorful.

Dried noodles

Alternatively, serve the beefiness with fresh noodles without the soup.

Identify the fair-skinned noodles on a plate, and then mix with some oyster sauce, low-cal soy sauce, sesame oil, and basis white pepper. I have a video to explain how to prepare this dried noodle (Chinese lo mien) in detail. You can follow this link to lookout the details.

You can also cook a difficult-boiled egg to serve along with the noodles. Garnish with some blanched vegetables such as bok choy, and serve.

Prepare the noodles

You tin utilise any noodles for this Taiwanese beef noodle soup recipe, but I choose the Shanghai ramen. Information technology would be best to flinch the noodles in boiling water until they become al dente. The timing depends on the types of noodles and pleases following the pedagogy as stated on the packaging.

Drain the noodles in the colander and place them in a bowl. Add the stock so spoon the beef and the rich beef gravy. Since the beef gravy is highly concentrated, make sure you taste to avoid adding too much, which will turn as well salty.

Prep Time xxx minutes

Cook Time iii hours

Full Time iii hours thirty minutes

Instructions

Blanch the beef

• Gear up a pot of h2o with a few pieces of ginger and a handful of scallion that cutting into 5cm sections.

• Add the beef and bring it to a constant eddy to blanch for five minutes.

• Launder the beef with cold water briefly to remove all the impurities.

• Cutting the beef into 1.v inches pieces.

• Drain the beefiness in a colander and is at present prepare to use.

Browning the beefiness

• 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 effluvious, 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 orangish peel, and stale chilies.

• Season with brown sugar, Shaoxing wine, low-cal soy sauce, night soy sauce, salt, chili bean paste, tomato paste.

Simmer and serve

• Transfer the beef to a smaller pot.

• Add together sufficient water (and the deglazed liquid) to comprehend the beef and start to simmer over low heat for iii hours.

• Practice a sense of taste exam, flavour with salt.

• Serve with whatever types of noodles, wither with a soup stock or equally dried noodles.

Nutrition Data:

Yield:

iv

Serving Size:

1
Amount Per Serving: Calories: 1071 Total Fat: 63g Saturated Fat: 22g Trans Fatty: 0g Unsaturated Fat: 32g Cholesterol: 283mg Sodium: 1959mg Carbohydrates: 43g Cobweb: 6g Sugar: 10g Protein: 81g

This information was provided and calculated past Nutritionix on 7/13/2019

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Source: https://www.tasteasianfood.com/taiwanese-beef-noodle-soup/

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