20171102.Taiwanese-Braised-Tomato-Beef-Noodle-Soup-番茄紅燒牛肉麵_Resize-4.jpg
TAIWANESE BRAISED TOMATO BEEF NOODLE SOUP | 番茄紅燒牛肉麵
The essence of beef noodles lies in the fragrant soup, soft and tender chunks of beef and bouncy noodles. Braised beef noodle soup is only one of the many beef noodle variations, the broth has a darker color with red chili oil floating on top and fills the air with the smell of spices, perfect for this chilly weather.
20171102.Taiwanese-Braised-Tomato-Beef-Noodle-Soup-番茄紅燒牛肉麵_Resize-4.jpg
TAIWANESE BRAISED TOMATO BEEF NOODLE SOUP | 番茄紅燒牛肉麵
The essence of beef noodles lies in the fragrant soup, soft and tender chunks of beef and bouncy noodles. Braised beef noodle soup is only one of the many beef noodle variations, the broth has a darker color with red chili oil floating on top and fills the air with the smell of spices, perfect for this chilly weather.
Servings
5People
Servings
5People
Ingredients
Beef & Broth
  • 2T Oil
  • 1inch GingerThinly sliced
  • 10 Cloves of GarlicPeeled
  • 5 Sprigs of Green OnionsWhite and green part separated
  • 1 OnionCubed
  • 8 TomatoesEach cut into 8 pieces
  • 1-1/2T Brown sugar
  • 5T Chilli bean paste
  • 1/2 C Soy Sauce
  • 1 C Cooking Rice Wine Find it cheap at an Asian store or replace with 1/2C Vodka+1/2C Water
  • 5.5lb Soup Bones or 3lb Beef of your choicebeef shank and ribs are popular for making beef noodles
  • 12 C WaterI’m using a 8 Qt Pot
  • Salt to taste
Spice bag:
  • 1T Cumin seeds
  • 1T Corriander seeds
  • 3T Szechuan Peppercorn
  • 1T Back Peppercorn
  • 1/2T White Peppercorn
  • 3 Star Anise
  • 1 Cinnamon stick
  • 2 Bay leaf
Noodles and Garnish
  • Easy Homemade Noodles Or Glass Noodles
  • Green veggie of your choice chopped into 2″ pieces.(Bok choi seems to be popular here but Swiss chhard is yum too!)
  • Green part of the green onions for garnishChopped
Instructions
Beef & Broth
  1. Clean and trim unwanted fat away from your beef, do not chop it up.
  2. Make your spice bag, bruise the spices to release a stronger flavor. Use a piece of cotton fabric and string to tie up the bag or a tea bag.
  3. In a large pot(I’m using 8 Qt), heat up 2T Oil on medium heat and add: 1″ Ginger, thinly sliced 10 Cloves of Garlic, Peeled White part of the green onions
  4. Once the garlic and the whites of the green onions has turned a slightly golden color add: 1 Onion, Cubed
  5. Stirring constantly until the onions are transparent and softened then add: 1-1/2T Brown sugar 5T Chilli bean paste 1/2C Soy Sauce 1C Cooking Rice Wine 8 Tomatoes, each cut into 8 pieces
  6. Cook until the tomatoes are soft then add: * 5.5lb Soup Bones or 3lb Beef of your choice (beef shank and ribs are popular for making beef noodles) * 12C Water * Spice Bag
  7. Turn the heat up to high, boil the broth for 30 mins then turn it down to low and simmer for another 1~2 hours or until the meat is tender
  8. Remove the beef from pot to cool (So it is easier to cut later on) Add salt to taste (I usually find the broth salty enough from the soy sauce and chili bean paste)
Noodles & Garnish
  1. In another pot, boil enough water to cook the noodles with.
  2. Once the water’s boiling, add the Homemade noodles, the veggie and boil for 2~3 mins (or any other noodles, cook according to instructions on the package)
  3. Drain and put into bowls. Will the bowls with broth, cut and add a few pieces of beef and green onions on top
  4. SERVE HOT!
Recipe Notes