Skip to main content

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

Labels:

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

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more