Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]
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- Опубликовано: 27 сен 2024
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The broth tastes slightly sweet, but super savory, with unique deep flavors which come from the use of those Asian spices. Beef is expensive meat in China. If you eat this in a restaurant, they won’t serve you this much meat. To me, it is so satisfying to enjoy a big bowl of beef noodle soup at home because I can just eat as much beef as I want.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*INGREDIENTS [SERVE 3-4]*
*For Blanching The Beef*
- 1kg of beef (brisket, shank, chuck roast)
- 2 tbsp of Shao Xing wine [Amazon link: geni.us/3hdHAM]
- 3 slices of ginger
*For The Braising Part*
- 1.5-2 tbsp of vegetable oil
- 1.5 tbsp of sugar
- 4 slices of ginger
- 4 cloves of crushed garlic
- some white part of spring onion
- 1/2 of medium size onion (cut into chunks)
- 1 stalk of cinnamon
- 2 pieces of bay leaves
- 3 pieces of hot chili (Make sure you adjust the spicy level to your own preference. If you don’t eat spicy food, you can skip the chili)
- 2 pieces of star anise
- 2 pieces of dried orange peel. If you don’t have dried orange peel, you can use fresh ones.
- 1.5 tbsp of Sichuan Dou Ban Jiang [Amazon link: geni.us/SjEgqpI]
- 1 tbsp of tomato paste
- 2 tbsp of Shao Xing wine [Amazon Link: geni.us/3hdHAM]
- 1.5 tbsp of soy sauce [Amazon Link: geni.us/MGHf]
- 1 tsp of dark soy sauce [Amazon Link: geni.us/T4vy]
- 1/2 tbsp of salt
For the noodle
- 1 cups of noodles [homemade egg noodle video link: • How to make Chinese No... ]
- 1/2 cup of unsalted beef stock or water
- A pinch of salt to adjust the flavor
- 1 cups of the braised beef soup we just made
- Few pieces of braised beef
- Some blanched baby bok choy
INSTRUCTIONS:
- Cut the beef into 1-inch pieces. Brisket, shank, chuck roast will work great for this recipe.
- Add the beef to a pot of cold water along with a few slices of ginger and 2 tbsp of Shao Xing wine. Bring it to a boil. Discard the whole pot of water. Wash the beef with running water to get rid of the blood scum. Drain it completely.
- Heat the wok and add some oil. Put your well-drain beef into the wok. Brown the beef. Push the beef to the side. Add 1.5 tbsp of sugar. Stir it until it turns into a caramel color. Stir the beef around so the sugar coats the meat and now we should add our aromatic and dried spices (4 slices of ginger, 4 cloves of crushed garlic, some white part of spring onion, 1/2 of medium size onion that I cut into chunks, 1 stalk of cinnamon, 2 pieces of bay leaves, 3 pieces of hot chili, 2 pieces of star anise, 2 pieces of dried orange peel, 1.5 tbsp of Sichuan dou ban jiang, 1 tbsp of tomato paste).
- Mix everything together then add in the rest of the seasoning: 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 2 tbsp of shao xing wine. Transfer everything into a clay pot (pressure cooker, slow cooker, regular pot). Then fill it up with water. Don’t forget to rinse the wok. There are a lot of flavors. We don’t want to waste that. The water should be enough to cover all the beef. I add about 1.2 liters of water. Cover it and bring this to a boil.
- Once it is nice and bubbling, taste and add salt to adjust the flavor. Turn the heat to low. Simmer it for 3-4 hours.
[3 HOURS LATER]
- The broth should look incredibly flavorful and the beef should be super tender. You can prepare the noodles.
- In a big noodle bowl, add in some unsalted beef stock. Add a pinch of salt in it. Then cook some noodles (Any type of noodles will go well with that delicious braised beef. Sometimes I use rice noodles, sometimes I use mong bean noodles. Today I am using my hand-made egg noodles. If you want to know how to make it, here is the video link: ). Pour the braised beef soup into the bowl as well. The amount depends on your preference. Make sure you taste and adjust the flavor because there is a risk of over adding it. Top few pieces of beef on it. Add some blanched baby bok choy to balance the flavor. If you want to upgrade, you can add a perfectly cooked egg.
I grew up eating this soup and steamed pork buns with my dad. So everytime i eat this soup it reminds me of dad and my childhood. Rip dad your memory is alive and strong to this day.
Know how you feel about missing a parent. I lost my Dad five years back, and I still think of him every single day, in some way. Glad that you grew up with a good father, as I did too.
Aww😔
Looks great thank you for sharing this wonderful receipt.Also I would like to find out how to get buy your work thank you
Mandy should have over a Million subscribers she is the best cook on RUclips for this kind of food. She always explains everything we need to know and why some things will not work I have been watching her from the beginning she is a Beautiful Lady and a great cook ‼️
Well well
Absolutely blown away with your channel and your directions/teaching skills are very calming and easy to understand. I am a huge fan of Taiwanese and Chinese comfort food and picked your hong shao niu rou mian recipe online. I made it once before and took me all day to make, but was the best I have had. Going to try your recipe tomorrow and hope it’s even better. Much love and respect to you and thank you for the wonderful kind spirit and sharing your recipes.
I'm glad I found this recipe. I used to get this in New York City's Chinatown. I love all Chinese soups.
uh except she sucks at cooking. trust me she is just leaning on her accent and harsh asian looks to convince you she knows what she is doing. SHE DOES NOT.
You really don't get the exposure you deserve! Awesome recipes!!!
@@rishirishiroopnarine5067 shut up loser
@@rishirishiroopnarine5067 What a piece of dog $#*!
Rishirishi Roopnarine you have no life lmao
I agree sis!!!! I agree!!!!!
I agree~
I just made this recipe yesterday, my boyfriend & I both loved it ! Thank you for this awesome recipe !
FYI this recipe is incredible even without a pressure cooker. Just cooked for 3+ hours in a big pot and it turned out amazing. I'm sure the pressure cooker is even better but it's still well worth it without one
We know.. They just showed it without pressure cooker..
I just want to say that I started watching your videos only a month ago I’m hooked. I absolutely luv the recipes and I luv your spirit! You are the prettiest, tiny dynamo of a chef! Keep them coming my friend, your passion for food is addicting to watch! I’m part Italian and part Czech but a foodie for all palates, especially Asian!
I made this for dinner tonight, it was amazing. I didn’t have the chilli paste so I used what I had in the fridge.
This will definitely make it on the rotation list so yummmmmmmmm and flavourful
I just made this recipe 😋 and it was a hit with the family ! They were impressed
After I found this recipe, I don't go out for this dish anymore, this recipe is as good as the restaurant! Thank you so much!
Love your clear explanations. And no baloney background music distractions.
Thank you! You explain your recipes very well and go at a very good and easy pace for beginners but at the same time keep it interesting for the cooks that are experienced too! So I always enjoy watching your videos and you make me feel as if I too can achieve these recipes at some point 😂🤷🏻♀️🤗
I love your recipes, and you are, without question, one of the most likable RUclipsrs I’ve ever watched.
I cooked this for my family last week. It's great!!👍👍 It's really delicious and very flavourful. The kids wanted me to cook it again this weekend. Thank you so much for sharing this recipe ❤️
you provide very good explanations and cooking tips for non-Asian people and I appreciated that. Keep going!.
I love watching you. You break down how Chinese flavors are constructed. I've been trying my hand at Chinese cooking. Thank you.
Young lady, You are both the cutest cooking gal on RUclips, plus the most informative. I am 70+ and have learned more recipes and techniques in the past few months from watching YOU than I can ever remember! You are the Julia Child of the Orient! Thank you for your wonderful show.
Best Asian cooking channel. Thanks, Melodie from Canada!
You are one of the very best cooks on internet! Thank you😁
I cooked this using slow cooker and I must say the beef soup taste really good. I used beef brisket for this recipe which is a mistake as there was alot of oil after the soup is done which I had to skimmed off.
Your version of beef soup has a better beefy taste compared to another youtuber's version, both using slow cooker. I cooked it for overnight in slow cooker for approximately 8-9 hours. Followed your ingredients list and the steps to cook exactly.
I probably watched this video about half a dozen times before I finally got the courage to make it myself. Took about 5 hours of braising before I got to the tenderness I wanted but boy, was it worth it! 10/10 would totally make again! Thank you so much for this awesome recipe!
Made this in the instant pot over the weekend. The recipe I saw before just threw everything into the pot, but I think it's important to stir fry the ingredients in the wok first. Great video!
Finally a recipe that I could replicate for my favorite soup from viet/chinese restaurant. I'm usually at least 1/2 broth but prefers 2/3 braised beef broth to 1/3 pho bo broth. Is there an Instant Pot/pressure cooker version of this recipe?
I like to cook mine in oven (I use a Dutch oven), easier to control temperature, and even heating around the pot. Also I top it with some preserved mustard greens (酸菜), chopped green onions and cilantro. And usually I use beef short ribs. I know it's not a traditional cut for beef noodle soup, (brisket, tendon, or shank are more traditional) but I find short ribs has good fat and marbling, and super tender..
I use tendon and shank for mine. I love the richness the tendon gives and the lovely gelatinous slices in my soup.
very clear instruction and i like the no background music. just great cooking 👍
Made this for dinner last night and had to substitute a few things buuuut it ‘twas DELICIOUS! *chef’s kiss*
Thank you for doing what you do. Sharing recipes and just genuinely teaching us through a screen. Hope you get more views and exposure you deserve.
Hello! I had ordered the ingredients for this dish months ago. I lived in Taiwan for four years. By your description, my mouth is watering! I will make this delicious dish this weekend. I love all of your videos. Thank you, and please keep making more! Odie from Kentucky.
I am so happy to have found this recipe! I made this two days ago, and it was AMAZING. I used beef chuck and tried the slow cooker option. Even though it was on Low for 8 hours, i did find the meat dry and stringy. I don't know why that happened. The flavors were terrific and I will make this again!
I tried this recipe for dinner today, I must say this is the best beef noodle I have in my life, my wife hug me and say thanks for cooking delicious beef noodle 😭, now I am a successful husband 😢, thanks, keep more video in 😌
lol
Cooked today The depth of flavour in the broth was superb I used shin beef there was little or no scum in the first pre boil The beef just melted in the mouth Thank you for another fantastic recipe
My slow cooked braised beef I prepared last night is now ready... Will cook the noodles in a bit. Tnx for sharing the recipe... 😋
Thank you so much for this recipe! :) I cooked this soup for my Chinese parents-in-law and they loved it!
I am so grateful for your videos. In particular, this noodle and beef video. I spent four years in Taiwan, and I have wanted this exact dish for many years. Thank you!! Will be cooking this very soon.
My wife's at work, I'm hungry and in a bad mood. But I have the ingredients to make this. I will make extra for my wife and kids. Thanks Mandy. Very nice.
The food and her style of teaching the recipes are seriously the greatest..and it only took a couple minutes to get a big crush on her🤷♂️
Earlier I was craving for Japanese ramen, but I cannot find any beef broth base ramen since I do not eat pork. Then I found your and opted to cook this instead. I ran to the Hong Kong store here in Grand Prairie TX. Luckily they have all the ingredients, I even had the grocer attendant to watch some parts of this video to tell their equivalent brand that is available.
Thank you for sharing this video, I am so happy to say I loved the taste of the noodle soup.
Very nice video, I may have to try this- I used to eat this often in Taipei 1990-1993 while studying at the MTC. Great Memories, Taiwan keeps changing -our last trip August 2018 took us to the cold springs in Ilan, as well as Kenting, Hualien and Keelung -and finished in Taipei. I travel just to eat -I think that is a good reason!
I have tried beef noodle soup here and there, and so far I like the one from Din Tai Fung. I will definitely try out this recipe. You make it so easy. Thank you!
This is my favorite noodle soup back home in the Philippines, now I am able to try and cook it, thank you for your recipe.
I just love how well explained your videos are :)
You explain your recipes so well . Thank you 😊
Best Beef Noodle Soup in Taiwan, the alley just before the corner of Heping and Fuxing rds. This recipe looks amazing, but great Beef Noodle is born out of ingredients constantly being added to the same pot and never really stops being cooked, just fresh noodles being sliced into the pot to cook before serving. Yummmmm
I really like how you’re delightfully talking
great presentation, your english is perfect , your voice is very nice to listen to, you should have a tv show
Now i know why i love this in the restaurant! All ingredients i love come together in this recipe! Amazing tutorial and I can’t wait to try it! Thank you so much! ❤❤❤
You’re so eloquent and so clear explanation.👏👏👏
I made this and it is the absolute most incredible thing I've ever eaten.
I buy a pre-made frozen version of this by a company called Wei-Chuan. It's really good, but going to try this homemade version since I'm sure it will be amazing.
Girl you sure know how to make a man hungry for food. My taste buds bow to your recipe. Thanks a lot for the recipe.
OK I’ve been watching your channel for about six months now and all the things that you cook are awesome but this meal here looks so good we are definitely going to try and so thank you so much for sharing it. God bless you and have a wonderful day
Perfectly executed. Thank you for making the process so easy to follow. I'm making it this weekend for my beautiful family! Keep up the good work!!
Your channel is unintentional ASMR mixed with absolutely incredible meals explained perfectly. Keep up the great work🙂
Thank you from the Philippines! I will try this tomorrow
Oooohh man ! Why do I watch this at 1 AM ? Im starving, but I dont have anything to eat. That is delicious. You are a master chef.
You talk about food with so much passion, it's beautiful!! Love yourc hannel, found it today and I'm watching one video after the other!!, Keep up with the amazing work!!
I am cooking this recipe at this very moment - 20 minutes till it is ready! Also, I ordered your wok as mine is round bottom and tends to lean during cooking. And you are absolutely lovely!
Thank you for the recipe. I've been looking for a good one for quite a while. This is kind of weird, but I love your voice; the way you pronounce words! Although I'm half Japanese (and half Irish) I graduated from Taipei American School back when it was in Shih Lin. I loved Taiwan so much, I stayed for another year after graduation because I didn't want to go back to the States yet and wanted to check out places other than Taipei, like Kouhsiung, Tainan, Taitung, Hualien and Taroko Gorge. Even though I was born in Tokyo and lived much of my life in Japan and love Japan very much, I fell in love with Taiwan while living there for only 1.5 years. I know much has changed since I left, but my dream is to go back to see what still remains the same.
Again, thanks for the recipe.
I am going to be buying more spices this week! What a great inspiration.
You need fresh herbs with this soup too imo, to balance the richness. Finely chopped scallion and maybe cilantro. Maybe some fresh chili for more spice. Then you'll get sent to beef noodle heaven :D
Another tip I have to take your soup to a different dimension, take beef fat/beef tallow. Render it in a small pan until the fat pieces don't make any noise and are perfectly browned. Then, in this oil, add garlic and scallion and slowly cook until extremely fragrant. You can add a spoon or to taste of this oil on top at the last moment before serving. If you want that "restaurant fragrance". Cheers~
I agree.
The good stuff won't come out within the first 10 minutes of boiling. Hmmmm, that actually makes sense now that I think back years of my cooking.
I love all your cooking methods. Making me hungry this am.
Thank you
I love this. Beef noodle is a treasure.
My husband loves noodle soup. I am excited to try this recipe. Thanks for th video!!!
I love the noodle meals from China. Thank you.
Every thing you cook looks Delicious I can't wait to cook them myself... thank you!
Reminds me of my son's favorite Taiwan noodle
Mindy, I have learned sooo much about authentic Chinese cooking because of you. I am an Oriental food junkie, and your recipes are simply fabulous. It would be great fun to share a meal with you.
covid 19 lockdown has given me more time to learn things and I just placed my online grocery for the ingredients! hopefully, I can do it ok!
Thank you, you make something complex look so easy. A-MAzing. I love how you say this....amazing!
Tried a different recipe a few weeks ago and it was good but not great, this looks so much better and I like how you explain it. Will be following this recipe tonight.
Hello!! I am SO SO SO glad to have discovered your channel this weekend! I have already tried two of your recipes. This Taiwanese beef noodle soup, as well as the garlicky fried spare ribs! LOVED both of them! I guess you are not very active on instagram but I have tagged you in the photos I posted! Will try more recipes in the coming days and weeks :)
It is always such a joy to watch your videos. May all good things be yours, in health.
Great recipe and clear enthusiast instructions.
A great meal and I often get to freeze leftovers for adding to fresh vegetables and noodles best work lunches ever.
You and yours recipes are wonderful ! Thank you !
This is my favorite soup to make now, the flavors are increadable !!
Like the beautiful idea of having 2 stocks to adjust for the spiciness.
I want to try this. We've been in Taiwan before and this is our favourite during winter
Awesome video and recipe; very thorough and helpful! This looks so delicious!
Got some beef shank I'm going to use for this recipe. Thanks Mandy!
I learn how to prepare my meat for making soup, tried one, and my sons loved it.Thank you for sharing.
I love all your cooking videos where and how you learn cooked like a professional chef very proud of you and show your viewers how to cook it'z an inspirational and so detailed documentary summary of ingredients for your recipe. 😊👌👍👍👍
Made this yesterday. So good. I used chuck but I want to try shank next time
Sichuan Beef Noodle Soup is something I consider a food of the gods, but that only pertains to the one made in the Sichuan/Hong Kong cuisine restaurant, Lotus House in UC Berkeley. I tried dozens of other ones, but they mix the entire stew with the broth, and it ruins the flavor! Even all the other recipes I found online mixes the entire stew with the broth! Your recipe looks exactly like the one I know and love and I am so happy and relieved to know I can finally make it. I am really happy! Subscribed!
I made a version yesterday from just the taste of a bowl of soup I had last year. It's incredible how similar my recipe turned out to this! I can't wait to try the actual recipe now that I have one, because everything I have tried from your channel is amazing.
Great video! Love the details in your videos and the written version. Thanks!
😍Looks amazing😍 Gonna try it out next Friday!
You have amazing attention to detail. Many average cooks will stay average because they skip steps or use inferior grades of ingredients. My friends ask me why my cooking is so much better than theirs for the same recipe and I ask them if they skip steps most say they do, and I say "Well then, there's your answer."
OMG..Looks so yum...will be trying soon....Love your channel
Your instructions makes it so easy to understand. Thank you for your sharing!
Guess who's making this this weekend! Thank you for sharing these amazing recipes like always!
I'm making this now. Smells absolutely amazing. However my question is how in the end to I avoid getting orange peels and cinnamon stick or other things in my soup? Pick them all out? This smells so good I'm very excited!
You can use tea bag to place all of the spices .
My favorite food in Taiwan,, bcuz a little bit spicy,, also 牛肉。very delicious mix with bokcoy,, ememmm 🤤😋😋
I always enjoy following your recipes. Thank you for sharing. I'm going to make this this weekend since it's rainy here. Take care!
i luv Taiwan beef noodles always my meal when i was in Taipei
I always eat this noodles in Macau so delicious the best 🇵🇭
Everything you make reminds me of Taiwan!
Really good technique! It looks delicious!
Thanks for the recipe. I cook in the slow cooker, surprisingly turns up very nice. Thanks again