Taiwanese Beef Noodle Soup

Even though yesterday was Meatless Monday, I decided to forgo the meatless option as Husband is traveling somewhere this week, and last night was the only dinner he would get to have at home. Since he has been so good to me during my birthday weekend, I decided to spoil him a little and cook a dish that he fell in love with while we were back in Taiwan on vacation: Taiwanese Beef Noodle Soup.

This dish is super famous back in Taiwan, and everyone is constantly on the lookout for the best beef noodle soup in all of Taiwan – it’s kinda like the lobster roll situation here in New York.

Keep in mind that you do need to start this dish about 4-5 hours in advance as the soup needs this time to slow cook. Also, most of the ingredients you can find in Chinese grocery stores – I’ve added pictures of the ones that are harder to find.

TAIWANESE BEEF NOODLE SOUP

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Bring a large pot of water to a boil, cut up your beef shank into half-inch slices. Place the beef shank pieces into the hot water, and cook for about 3 minutes. Remove beef from the pot and rinse pieces in water.

Heat oil in a dutch oven, or I used my awesome Le Creuset. Add ginger and garlic and stir fry for about 2 minutes. Then add the onion along with the bean sauce – stir fry for another 3 minutes.

Add tomato and the beef chunks; also add both the daikon and carrots. Add the soy sauce, cooking wine and star anise, toss to combine.

Add enough beef stock to cover everything, bring to a boil and turn the heat down to a simmer and put the lid on– cook for 4-5 hours over low heat until the beef is tender.

Once you are ready to eat, cook the noodles as per the instructions on the package. I also throw in some bok choy leaves towards the end of the cooking process. Divide the noodles between 3-4 bowls, add beef stew as well as the soup. Garnish with cilantro and scallions. Slurp!