Beef Noodle Others

Taiwanese Spicy Beef Noodle Soup

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I posted a recipe on how to make Hand Cut Noodles before this post. If you want to make your life easier, just get ready made noodles from the store, any egg noodles, or wheat noodles will work. I actually think flat rice noodles or thick bee hoon will go really nice with the soup too! I used my slow cooker to make this instead of letting it boil on the stove top for a couple of hours. That way I can still go about doing my business without having to worry about my house catching fire! 🙂 The recipe came out really nice, the husband and I enjoyed the meal. The soup was spicy but not overly spicy, if my Filipino helper can take it, it means it’s probably mild to slightly med hot. There’s a little bit of sieving after the soup is done. That is to remove all the spices used, and use a very very fine mash sieve to remove the layer of oil on top of the broth. It’s really up to you if you want to do that or not, some people like it with the oil. Some restaurants what I’ve been to in Taiwan do serve the soup with that thin layer of oil. Personally, I would rather do without the grease.

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In a bowl mix ingredients marked * together.
Add beef broth into slow cooker.

Bring a pot of water to boil.
Parboil beef cubes for 3-5 mins to remove all the nasty foamy stuff.

Drain and clean beef under running water. Set aside.

On med high heat, heat pan and oil.
Fry all the spices for 30 secs to a min.

Add the sauce mixture.

Let it reduce and thicken just a little.

Add beef and coat beef in sauce.
Remove from heat and pour all the content into the slow cooker with 10 cups beef/chicken broth.

Cook on high for 3.5 hours.
Add radish and 45 mins to an hour before the soup is done.

Ingredients (Serves 4) Adapted from: thekitchn

  • 800g beef shank, cut into 1.5 inches cubes
  • 5 garlic cloves, minced
  • 2 tbsp szechuan peppercorn
  • 6 slices ginger
  • 2 stalks spring onion, cut into 2 inches length
  • 3 star anise
  • 1 cinnamon stick
  • 3 dried chilli
  • 1/4 cup chinese cooking wine*
  • 1/4 cup light soy sauce*
  • 1/4 cup dark soy sauce*
  • 10 cups low sodium beef broth
  • 2 tbsp brown sugar*
  • 1/2 tsp 5 spice powder*
  • 2 tbsp spicy bean sauce*
  • 1-2 tbsp sesame oil
  • 1/2 a daikon radish, cut into chunks.
  • 3 bunches of bok choy, blanched
  • 3 tbsp of chopped preserved Chinese mustard
  • Chopped spring onions for garnish
  • 3 servings of wheat noodles or hand cut noodles
In a bowl mix ingredients marked * together.
Add beef broth into slow cooker.
Bring a pot of water to boil.
Parboil beef cubes for 3-5 mins to remove all the nasty foamy stuff.
Drain and clean beef under running water.
Set aside.
On med high heat, heat pan and oil.
Fry all the spices for 30 secs to a min.
Add the sauce mixture.
Let it reduce and thicken just a little.
Add beef and coat beef in sauce.
Remove from heat and pour all the content into the slow cooker with 10 cups beef/chicken broth.
Cook on high for 3.5 hours.
Add radish and 45 mins to an hour before the soup is done.
When soup is done, sieve out all the spices and grease.
Serve with some chopped preserved mustard, and blanched bok choy on noodles.

Bon appetit!

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1 Comment

  • Reply
    Amelia
    23 April, 2014 at 2:55 pm

    Hi Shar, your beef noodle soup look so good, I don't mind to have 2 serving,please. :))
    Thanks for sharing the recipe.

    Have a nice week ahead.

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