Taiwanese Braised Beef Noodle Soup (Hong Shao Niu Rou Mian)
Taiwan's crowned national dish: melt-in-your-mouth braised beef shank and tendon simmered in a deeply aromatic, spiced master broth infused with star anise, Sichuan peppercorns, doubanjiang chili paste, and caramelized aromatics, served over springy wheat noodles and crisp baby bok choy with zesty pickled mustard greens.
Ingredients
Beef & Master Broth Base
- 900g (2 lbs) beef shank (shank with tendon marbling), cut into 1.5-inch thick chunks
- 3 tbsp spicy fermented chili bean paste (doubanjiang)
- 1.5 tbsp sweet bean sauce (tianmianjiang) or hoisin sauce
- 4 tbsp light soy sauce and 2 tbsp dark soy sauce
- 3 tbsp Shaoxing rice wine
- 35g rock sugar (or brown sugar)
- 6 cups rich beef bone stock or water
Aromatics & Spices Sachet
- 8 cloves garlic, lightly crushed
- 2 inches fresh ginger, sliced into thick coins
- 4 scallions, cut into 3-inch batons and bruised
- 2 medium tomatoes, cut into wedges
- 1 small white onion, quartered
- 3 whole star anise, 1 cinnamon stick, 1 tsp Sichuan peppercorns, 2 bay leaves, and 1 black cardamom pod (caoguo)
Noodles & Authentic Accompaniments
- 400g fresh thick Taiwanese wheat noodles (or knife-cut noodles)
- 4 heads baby bok choy, halved lengthwise and blanched
- 1 cup Taiwanese pickled mustard greens (suan cai), finely chopped and stir-fried with chili
- Fresh cilantro leaves and thinly sliced scallions for garnish
- Homemade chili oil or spicy beef fat drippings to taste
Instructions
Parboil & Clean the Beef
Place the beef shank chunks into a large pot filled with cold water, 2 slices of ginger, and 1 tbsp Shaoxing wine. Bring to a rolling boil over medium-high heat and boil for 6-8 minutes, skimming off the impurities and scum. Drain the beef and rinse thoroughly under warm water. Pat dry.
Sear Aromatics & Bloom the Sauces
Heat 2 tablespoons of oil in a heavy Dutch oven over medium heat. Add the ginger coins, smashed garlic, scallion batons, and onion. Sauté for 3 minutes until golden and fragrant. Add the doubanjiang and sweet bean paste, stirring constantly for 1-2 minutes until the oil turns a vibrant red and releases a rich roasted aroma.
Caramelize the Beef & Seasonings
Add the blanched beef pieces into the Dutch oven, tossing vigorously to coat every piece in the spiced paste. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and rock sugar. Stir continuously for 3 minutes until the beef develops a rich caramelized exterior.
Simmer the Master Broth
Add the fresh tomato wedges, spice sachet (star anise, cinnamon, Sichuan pepper, bay leaves, black cardamom), and beef stock. Bring to a full boil, then reduce heat to the lowest setting, cover tightly, and simmer gently for 75-90 minutes until the beef shank is buttery tender and gelatinous.
Cook Noodles & Assemble the Bowls
Cook fresh Taiwanese wheat noodles in a large pot of boiling salted water until perfectly al dente. In the last 45 seconds, drop in the baby bok choy to blanch until bright green. Drain well and divide into large warm ceramic soup bowls.
Garnish & Serve
Ladle piping hot aromatic beef broth generously over the noodles. Top each bowl with generous chunks of tender braised beef, blanched baby bok choy, a spoonful of sautéed pickled mustard greens (suan cai), chopped cilantro, fresh scallions, and a drizzle of spicy chili oil.
Nutrition Facts
* Based on a 2,000 calorie diet.