Taiwanese Braised Beef Noodle Soup (Niúròu Miàn)

Ingredients

Contains gluten, soy, sesame. 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

   Trim excess fat from the beef and cut into 1½-inch cubes.

   10 min
2. 2

   Fill a large pot with cold water, add the beef cubes and bring to a boil to blanch and remove impurities.

   Rapid blanching removes surface blood and produces a clearer broth.

   5 min
3. 3

   Drain the beef and rinse under cold water; discard the blanching liquid.

   2 min
4. 4

   Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat.

   1 min
5. 5

   Sear the beef in batches until well browned on all sides; transfer browned beef to a plate.

   Do not overcrowd the pan—browning builds flavor.

   12 min
6. 6

   Add sliced ginger, smashed garlic and the white parts of the scallions to the pot and sauté until fragrant.

   2 min
7. 7

   Add star anise, cinnamon stick, Sichuan peppercorns and five-spice powder and stir 1 minute to toast the spices.

   1 min
8. 8

   Pour in Shaoxing wine and scrape up any browned bits from the bottom of the pot.

   1 min
9. 9

   Stir in light soy sauce, dark soy sauce and the sugar.

   1 min
10. 10

    Return the browned beef to the pot and add the beef broth and water.

    1 min
11. 11

    Bring the pot to a gentle boil and use a spoon to skim any foam and impurities from the surface.

    Skimming keeps the broth clear and improves flavor.

    10 min
12. 12

    Cover the pot partially, reduce heat to low, and simmer gently until the beef is very tender.

    Simmer 2–3 hours depending on cut; check after 90 minutes and again later.

    150 min
13. 13

    Taste the broth and season with salt or a splash more soy sauce if needed.

    2 min
14. 14

    Bring a separate large pot of water to a rolling boil and cook the noodles according to package directions until just tender.

    Fresh noodles will cook faster (1–3 minutes); dried may take 4–6 minutes.

    4 min
15. 15

    Briefly blanch the bok choy in the noodle pot for 30–60 seconds until bright green and tender-crisp, then drain.

    1 min
16. 16

    Divide noodles among bowls, arrange bok choy, then ladle beef and hot broth over the noodles.

    2 min
17. 17

    Top each bowl with pickled mustard greens (if using), sliced scallion greens, cilantro, a drizzle of sesame oil and chili crisp to taste.

    1 min