What Taiwanese beef noodle soup is, I’ve written about before. I won’t repeat myself but, as an introductory note to this recipe, let me just say that this is a spicy version of Taiwanese beef noodle soup — the combination of spices more in keeping with the anecdotal origin of the dish.
So, there are no traditional Sichuan ingredients here. After all, as the story goes, Taiwanese beef noodle soup was born precisely because of the inaccessibility of Sichuan spices.
I used rice noodles but there’s no reason why you can’t go for egg noodles if that is your preference or if that is what is more readily available in your neighborhood.
Taiwanese Beef Noodle Soup
Equipment
- Slow Cooker
Ingredients
- cooking oil for browning
- 750 grams beef shank (bone-in)
- 6 cloves garlic lightly pounded
- 2 shallots unpeeled, cut into halves
- 1 thumb-sized knob ginger rinsed and scrubbed (no need to peel)
- 1 star anise
- ¼ teaspoon whole black peppercorns
- 1 bird’s eye chili finely sliced
- 3 to 4 tablespoons chili bean sauce (see notes after the recipe)
- ¼ cup soy sauce
- 2 tablespoons white sugar or more, if you have a sweet tooth
- ½ tablespoon rice vinegar
- salt as needed
- rice noodles for four people or egg noodles, prepared according to package directions
- 8 bunches bok choy halved, rinsed well, and blanched
- quail eggs hard-boiled and shelled (optional)
- toasted sesame seeds
- finely sliced scallions
Instructions
- Heat about three tablespoons cooking oil in a wide and deep thick-bottomed pan.
- Brown the beef, in batches if necessary, turning the pieces around for even coloring.
- Scoop out the browned beef and transfer to the slow cooker.
- Add the garlic, shallots, ginger, peppercorns, bird’s eye chili, star anise, chili bean sauce, soy sauce, rice vinegar and sugar.
- Pour in enough water to cover the beef.
- Set the heat to LOW, cover the cooker and leave the beef to cook for about eight hours.
- When the beef is done, scoop out and cut into chunks.
- To assemble the Taiwanese beef noodle soup, place noodles in a bowl. Lay bok choy and quail eggs (if using) on the side. Place four to five pieces of beef on top. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and scallions. Serve hot.
Notes
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Demystifying Taiwanese Beef Noodle Soup