Taiwanese Beef Noodle Soup

🛒 Ingredients

• Beef shank, boneless 180 g · 324 kcal
• Wheat noodles (dried) 100 g · 350 kcal
• Bok Choy 80 g · 10 kcal
• Ginger (fresh) 10 g · 1 kcal
• Garlic 10 g · 8 kcal
• Green onions (scallions) 15 g · 5 kcal
• Shaoxing wine 18 g · 14 kcal
• Light soy sauce 34 g · 2 kcal
• Dark soy sauce 11 g · 1 kcal
• Chili bean paste (Doubanjiang) 15 g · 15 kcal
• Rock sugar 5 g · 20 kcal
• Beef broth 400 g · 40 kcal
• Vegetable oil 10 g · 90 kcal
• Star anise 2 g · 0 kcal
• Cinnamon stick 1 g · 0 kcal
• Bay leaf 1 g · 0 kcal
• Sichuan peppercorns 1 g · 0 kcal

👨‍🍳 Instructions

1. Cut beef shank into large chunks. Blanch the beef in boiling water for 5-10 minutes to remove impurities, then rinse thoroughly and set aside.
2. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add sliced ginger, smashed garlic, and the whole spices (star anise, cinnamon stick, bay leaf, Sichuan peppercorns), stir-fry until fragrant.
3. Add the blanched beef, Shaoxing wine, light soy sauce, dark soy sauce, chili bean paste, and rock sugar to the pot. Stir to coat the beef evenly.
4. Pour in beef broth (or water) until the beef is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the beef is fork-tender.
5. Once the beef is tender, remove the whole spices from the broth. Taste the broth and adjust seasoning if needed. Keep the broth warm.
6. Cook the wheat noodles according to package instructions until al dente. Blanch the bok choy in a separate pot of boiling water for about 30 seconds.
7. Divide the cooked noodles into serving bowls. Ladle generous portions of the tender beef and rich broth over the noodles. Garnish with blanched bok choy and chopped green onions.