Taiwanese Beef Noodle Soup
PROCESSED⏱ Prep: 20min
🔥 Cook: 135min
👥 Serves: 5
Ingredients
- 5 tbsp oil
- 3 lbs chuck-roast
- 4 tbsp soy sauce
- 2 green onion
- 2-3 pieces ginger
- 2 garlic cloves
- 3 tbsp hot bean paste
- 1 tbsp bean paste
- 2 cups beef broth
- 1 cup water
- 2 tbsp rice wine
- 1 medium tomato
- 2 pieces star anise
- 1 tbsp Szechwan peppercorn
- ½ tbsp sugar
- ½ tsp five spice powder
- to taste scallions
Instructions
- Stir fry the beef (sear the outter edges) with 2 tbsp oil and 1 tbsp soy sauce until brown and set aside.
- Stir fry oil, green onion, ginger, and garlic until fragrant (1-2 minutes).
- Add hot bean paste and bean paste; stir fry additional 1-2 minutes.
- Combine the cooked beef and the sauce. Add beef broth, water, rice wine, bring to boil.
- Add tomato.
- Put the star anise and Szechwan peppercorn in a cheesecloth or spice ball. Add to soup.
- Add the sugar, five spice powder, 3 tbsp soy sauce.
- Bring back to a boil, and then cover, turn down the heat, and simmer for 2 or more hours.
- Skim off the oil either with a fat separator or refrigerate and remove the top layer.
- Serve with chopped scallions.