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Braised Beef Noodle Soup



This is a recipe for Braised Beef Noodles. The beef needs to be braised for about 3 ½ hours until they are tender. The aromatic broth is infused with several herbs and spices like garlic, ginger, cassia bark, star anise, and Sichuan peppercorn. The chili bean paste adds a slight hint of spiciness to the soup. Do try making this tasty beef noodles at home.

Braised Beef Noodles (Taiwanese-Styled)

2 lbs Beef Short Ribs, blanched and drained
2 Tbsp Peanut Oil
5 Cloves Garlic, peeled whole
6 Stalks Scallions, sliced 1/2 inches length
30 g Fresh Ginger, smashed or thickly sliced
3 Tbsp Chili Bean Paste (Toban Jiang)
1 small piece Rock Sugar

Spice Bag
2 grams Cassia Bark/Rou Gui/肉桂
2 Star Anise/大料
2 Cloves/dīng xiāng/丁香
3 grams Liquorice root/gan cao/甘草
5 grams Goji Berries/Gou Qi Zi/枸杞子
2 grams Cinnamon Twig,/Gui Zhi/桂枝
2 grams Sichuan lovage rhizome/Ligusticum/chuan xiong/川芎
6 grams Radix Codonopsis, Codonopsis Root (Dang Shen ) 党参
4 grams Radix achyranthes bidentatae/Achyranthes Root/怀牛膝
½ tsp Whole Sichuan Peppercorn
1 tsp Black Peppercorns
1 tsp White Peppercorns
2 Tbsp Shaoxing Rice Wine
1 Tbsp Dark Soy Sauce
1 Tbsp Soy Sauce
10 Cups of Water
2 Beef Cubes
Sea Salt to taste

400 grams Cooked Homemade Wheat Noodles
6 Stalk Scallions, finely sliced
Chili Oil, to taste

Method

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Comments

  1. MiaLambJanuary 2, 2010 at 12:52 PM

    Looks good!!!
    I've tried making it many times, but every time I make it the beef it becomes very hard... Not sure why though

    ReplyDelete
  2. AnonymousJanuary 2, 2010 at 3:05 PM

    Love your recipes! I was wondering what brand of Chili Bean Paste (Toban Jiang) and Shaoxing Rice Wine do you use and do you have pictures of them? If I must, I will begrudgingly make a trip to Chinatown as I did for candlenuts :).

    ReplyDelete
  3. Angie TeeJanuary 2, 2010 at 3:42 PM

    @Anonymous: I'm glad you like my recipes. I prefer Amoy brand chili bean paste (Toban Jiang) and Gu Yue Long Shan (Red color label with dragons motif) for the rice wine. You can get both items at T&T supermarket too.

    ReplyDelete
  4. TrissaJanuary 2, 2010 at 10:55 PM

    Is this a Taiwanese or Chinese recipe? It reminds me of the beef soup that they have in Din Tai Fung which is a popular dumpling place in Sydney. Looks delicious - now I don't need to go to the restaurant anymore! LOL!

    ReplyDelete
  5. Angie TeeJanuary 2, 2010 at 11:50 PM

    Hi Trissa, this is a Taiwanese beef noodle recipe. Din Tai Fung is my favorite place for "XLB" and beef noodles. Now you got me craving for the dumplings ;)

    ReplyDelete
  6. JoyceJanuary 3, 2010 at 9:39 PM

    Yummmmm...finally a recipe for Taiwanese Beef Noodles..yumm, thanks for sharing!

    ReplyDelete
  7. test it commJanuary 6, 2010 at 3:44 AM

    That beef noodle bowl looks nice and fresh and so good!

    ReplyDelete
  8. AnonymousJanuary 10, 2011 at 4:29 PM

    @MiaLamb, simmer longer & slightly higher heat will fix the too hard problem.

    Also, there are non-spicy bean paste.

    ReplyDelete
  9. AnonymousJanuary 10, 2011 at 4:58 PM

    Taiwan Beef noodle sometimes have tomato falvor. I've had good luck with a little tomato paste.

    ReplyDelete

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