Taiwanese Braised Beef Noodle Soup (Hong Shao Niu Rou Mian)

Ingredients

Contains gluten, soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Pat the beef cubes dry and toss with 1 tsp salt.

2. 2

   Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat.

3. 3

   Sear the beef in batches until well browned on all sides, transferring browned pieces to a plate as you go.

   Do not crowd the pan; good browning adds depth to the broth.

4. 4

   Reduce heat to medium and add ginger slices, smashed garlic, and the knotted scallion whites to the same pot; stir until fragrant, about 1–2 minutes.

5. 5

   Add star anise, cinnamon stick, crushed Sichuan peppercorns, and bay leaves; stir for 30 seconds to toast the spices.

6. 6

   Return all the seared beef to the pot and pour in 4 tbsp Shaoxing wine; scrape the bottom of the pot to deglaze.

7. 7

   Stir in 6 tbsp light soy sauce, 2 tbsp dark soy sauce, and 1 tbsp rock sugar until the sugar dissolves.

8. 8

   Add the quartered tomatoes and 1.5 liters water (or beef broth), bring to a simmer, then skim off any foam that rises to the surface.

   10 min
9. 9

   Cover the pot partially and braise the beef at the bare simmer until very tender, about 120 minutes.

   A gentle simmer keeps the broth clear; use a low heat and check every 30 minutes.

   120 min
10. 10

    While the beef braises, bring a second pot of water to a rolling boil and blanch the bok choy for 30–45 seconds until bright green, then transfer to an ice bath to stop cooking; reserve.

    5 min
11. 11

    When the beef is fork-tender, skim any excess fat from the surface, taste the broth, and adjust seasoning with salt or an extra splash of soy if needed.

12. 12

    Cook the noodles in boiling water according to package instructions until just tender (typically 4–8 minutes for dried wheat noodles), then drain.

    8 min
13. 13

    Ladle noodles into deep bowls, top with braised beef and plenty of hot broth, add blanched bok choy, sprinkle chopped scallion greens, drizzle 1 tsp sesame oil and chili oil if using, and serve immediately.