Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, taiwanese braised beef noodle soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Taiwanese Braised Beef Noodle Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Taiwanese Braised Beef Noodle Soup is something which I have loved my entire life.
Remove the meat from the pot, rinse in cold water, and cut into thick slices. Taiwanese Beef Noodle Soup is so popular in Taiwan that some Taiwanese people refer to it as their national dish. Taiwan, an island off the coast of mainland China, has a rich culture and cuisine influenced by years of colonialism, migration and trade. As a result, many dishes have influences from mainland China and Japan.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have taiwanese braised beef noodle soup using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Taiwanese Braised Beef Noodle Soup:
- Prepare 2.5 kg boneless beef finger ribs
- Get 1 medium onion
- Prepare 1 red chili
- Take 5 cloves garlic
- Get 8 slices peeled ginger
- Get 2 stalks green onion
- Get 1 medium tomato
- Prepare 1 bag seasoning for stewing 滷包 (star anise, clove, cinnamon, and nutmeg)
- Get 2 tbsp spicy chilli bean paste
- Prepare 1 spoon soy sauce
- Get 1 spoon rice wine
- Prepare Some pepper powder for seasoning
- Take Some cooking oil (vegetable oil or canola oil works fine)
- Make ready Noodles to serve
Braised Beef Noodle Soup (红烧牛肉面) This braised beef noodle soup used Chinese dry aromatics and beef with marbled fat making a delicious rich beef noodle soup that rivals restaurant versions! This Taiwanese beef noodle soup will surely make your tummy rumble with its umami-rich soup base and nearly melt in the mouth braised beef. The hunger-inducing aroma is the result of the intermingling of a variety of Asian spices, aromatics, and herbs. It is hard to resist when the remarkable aroma wafts up along with the steam from the bowl.
Instructions to make Taiwanese Braised Beef Noodle Soup:
- Cut the beef into cubes of about 5 cm. I have also used different types of beef to make the beef noodles as finger ribs are not always available. I have used stewing beef (too lean and falls apart) and also beef flank (too fatty) before.
- Slice the onions, chop the chilli and green onions into smaller segments, slice the garlic and ginger, and chop the tomato.
- Heat up some water to blanch the cubes of beef.
- Boil just enough water to cover the beef in another pot with half of the green onion and ginger, and bag of seasoning. After boiling, place the cubes of beef into the pot and add the rice wine. Boil for about 3 minutes, take the beef out and set aside. Keep the remaining liquid and its contents.
- Warm up some oil in a wok and stir fry the onions, chilli, garlic, tomatoes, and the rest of the green onions and ginger. Then add the spicy chilli bean paste and the blanched beef from the previous step. Mix well.
- Add the remaining liquid and its contents from step 4 to the wok followed by soy sauce and pepper powder, boil, and simmer with lid on low heat for 2.5 hours. You can also use a pressure cooker to shorten the cooking time.
- Serve with cooked noodles.
The hunger-inducing aroma is the result of the intermingling of a variety of Asian spices, aromatics, and herbs. It is hard to resist when the remarkable aroma wafts up along with the steam from the bowl. The original beef noodle soup recipe was allegedly invented by the Hui people during the Tang Dynasty. The Taiwanese then made it even more delicious by braising the beef and adding soy sauce. Also known as "Sichuan beef noodle soup", Taiwanese beef noodle soup was discovered by a Chinese military family living in Taiwan.
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