Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]
HTML-код
- Опубликовано: 5 фев 2025
- 🎀 PREORDER MANDY'S COOKBOOK 《168 BETTER THAN TAKEOUT CHINESE RECIPES》 - geni.us/chines...
🥘 BUY A WOK - geni.us/carbon...
🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkit...
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
🥢 PRINTABLE RECIPE - soupeduprecipe...
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
There’s something about your videos that I love and keeps me watching better than others. I think it’s how simple and straight to the point it is, and how soothing your voice is lol. My new fav channel!
Thanks!
Awesome video ❤ I really love how your explanation is friendly, informative and demystifying Asian cuisine for me. I’m jewish and love my broths…but I’m starting to become aware of the heal powers of Chinese broths…thank you ❤
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.
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.
Love your clear explanations. And no baloney background music distractions.
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
This was my introduction to you, and it definitely made a lasting impression. This is a wonderful recipe, and it’s a great introduction to your teaching style - it’s detailed, logical, and practical. I made a delicious pot of soup and everyone was happy on a cold winter night. I make this particular recipe often in the winter months, and it makes me grateful I found your channel every time. Thank you for being a tireless teacher.
you provide very good explanations and cooking tips for non-Asian people and I appreciated that. Keep going!.
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 your recipes and my family always complements my cooking when I use your suggestions! I have many Chinese cookbooks and have lived in Los Angeles, so I am familiar with authentic, good, Chinese cooking. You are a very, very good teacher. Thank you for posting these recipes! I hope that one day an even larger audience gets to enjoy your clear, enthusiastic teaching!
Thank you for trying my recipes. It is very nice of you to share the results with me=)
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 love watching you. You break down how Chinese flavors are constructed. I've been trying my hand at Chinese cooking. Thank you.
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.
I made this and this was delicious. I did this in the Instant Pot for 35 mins with a natural release. Tastes like the noodles I have at my favorite Taiwanese noodle restaurant!
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 just made this recipe yesterday, my boyfriend & I both loved it ! Thank you for this awesome recipe !
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 love your recipes, and you are, without question, one of the most likable RUclipsrs I’ve ever watched.
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
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!
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~
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.
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 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
My boyfriend is from hongkong and he cant cook, so it's always fun to see his face when I make something he likes 😊 I know this will be really yummy
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🤷♂️
I work 4yrs in Taiwan.. I miss their foods it's delicious.. Im miss Taiwan.. Shabu shabu, steak, and that euro mein/ beef noodles
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
This is the best Taiwanese Beef Noodle Soup recipe on RUclips!!!
I really enjoy your show! Lately I've been tossing caution to the wind and breaking out my traditional "go to always" meals. Really good soup is something that is becoming more difficult to find in supermarkets and restaurants alike. So I'm especially attentive to how you do it and the whole process that makes it more than just plain old soup. Thanks much!
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!
I made this last night. It was great. You're right, the sauce was bursting with flavor. And the baby bok choy was A Perfect Touch
Did you use the wine? Wanted to know if I can substitute the wine for something else?
@@amranow8783 I know, ingredients can sometime be difficult to source. You can substitute it with dry sherry.
@@jtbtabimono thanks for responding, I'm almost done making it, I didn't want to use alchohol/wine... was hoping I can omit it completely, I continued cooking (skipping that step) so now I am up to the part where you have to cook down the water in the pot..will keep you updated.
@@amranow8783 Usually when you cook, the alcohol evaporates so you won't be consuming it unless you have other reasons that prevents you from using it. The closest alternative I can think of is tiny amount of vinegar mixed with sugar, but no substitute for the real thing. Hope all went well.
Wow.. I think you must be the best Chinese food cook I've come across in years. You should be on mainstream TV.
I just made this recipe 😋 and it was a hit with the family ! They were impressed
Mandy, I love your channel. You explain everything & there is no music!!!
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've just tried this recipe..the taste was so delicious...added this to my favourite recipe..thank you for sharing it..😘
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.
I could eat that everyday for dinner. It looks delicious!
@@Dark_Universe
evening meal and dinner? where i'm from those are the same thing
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.
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
I don’t have dark soy sauce, star anise, shichaun dou ban. I used shiracha instead but turn out really good. Honestly delicious then in the restaurant.
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."
Thank you so much for this recipe! :) I cooked this soup for my Chinese parents-in-law and they loved it!
Thank you so much for this recipe, i have followed your instruction step by step. So delicious, well done, i will follow your recipes for sure. All the family were so happy with the food thanks to you
I love your enthusiasm, the precision with which you use English, your presentation, and of course the knowledge you share on your channel. 諷刺的是我長期住在台灣的時候吃東西太方便，就沒有自己常下廚做菜的需要和動機。但是搬離開之後太懷念台灣家常菜的風味就看著妳的視頻學了不少東西！感謝妳分享的一切寶貴知識 XD
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 ❤️
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.
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 am looking forward to making this tonight. I am glad I found your channel. I have been wanting to change my diet to include mainly soups, you are a welcome in my kitchen. Thank you
This is my next adventure in cooking. I'll be cooking this Taiwanese beef noodle recipe Wednesday with my sister and brother-in-law. Thank you for your great recipes.
Hi Lee. Was it as expected?
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 for dinner last night and had to substitute a few things buuuut it ‘twas DELICIOUS! *chef’s kiss*
You are one of the very best cooks on internet! Thank you😁
You need more subscribers! This was such a great recipe, and so easy to follow.
Best Asian cooking channel. Thanks, Melodie from Canada!
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 😂🤷🏻♀️🤗
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!
Made this yesterday. So good. I used chuck but I want to try shank next time
this soup is currently cooking while my basic beef broth is in the slow cooker. you are right, it smells soooo good! I cant wait to eat.
after waiting over 4 hrs, I finally got the chance to eat. I followed the recipe almost to a T. I said "almost" bcoz I skipped the dried pepper :p and I dont have the spice in a jar whatever that is. I have an idea how it would have tasted with the dried pepper, but I'm wondering how the soup would have tasted if I had the other spice in a jar.
over all, I say this is a VERY YUMMY, VERY FILLING soup! I had one serving over lunch and I'm bringing another serving to work tonight. the first time I ate, I simply followed what you did. the one am bringing to work will have blanched baby carrots, napa cabbage and soft boiled eggs (on top of the beef). I will confess I'm kinda scared of spice but a side of sriracha, hoisin sauce and sesame oil won't hurt.
after I get off work tonight, I will check your recipe on garlic chili oil.
oh yes, I'm planning to do your shrimp balls recipe this weekend. wish me luck :)
Thank you!! I've been wanting to try this after seeing a food traveller on RUclips. This is easier than I thought. I'll be making this for my family soon.
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!
i am so glad i found you, and your little tips that often not shared👍
Thanks Mandy! You can really see how that meat develops over 4 hours. Amazing! You won't get that texture with a pressure cooker. 4 hours is worth it 😁
I love how thorough she is, very clear instructions. Can't wait to try to make this.
Thank you!😋💙
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.
I made the soup and I'm so excited. I can make Chinese food now!!! which makes me miss China, my home for a few years, a tiny bit less. Thank you :)
Thank you so much for the recipe. Im pregnant and im craving for this, good thing i found your video.
I’ve been wanting to make this for quite some time, and today I’ve finally got around to it! Now just have to wait 4 hours for it to simmer.... It smells so mouthwatering, my house smells fantastic. Can’t wait to try it 🤤
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! ❤❤❤
My slow cooked braised beef I prepared last night is now ready... Will cook the noodles in a bit. Tnx for sharing the recipe... 😋
You’re so eloquent and so clear explanation.👏👏👏
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!
I just love how well explained your videos are :)
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!!
Thank you from the Philippines! I will try this tomorrow
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.
very clear instruction and i like the no background music. just great cooking 👍
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.
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.
It is always such a joy to watch your videos. May all good things be yours, in health.
Ditto😘👍☺️🙌💗
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
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.
I made this recipe 3 times already and it is amazing! thank you for sharing!
I've been searching for this recipe for a long time and I'm just so happy to find here in your channel. Thank you for sharing it. ♡♡♡
You are so pleasant to watch! Thanks for being such a beautiful human being!
This is my favorite soup to make now, the flavors are increadable !!
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.
I can’t wait to try this recipe! How much beef bones do you use to make the broth and how long should I cook it for?
I usually use 2-3 lb of bones to make 2-3 liters of broth. I simmer it for 3 hours
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!!
I made this and it is the absolute most incredible thing I've ever eaten.
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?
Thank you so much for the Korean subtitles. I enjoyed watching it.
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 love all your cooking methods. Making me hungry this am.
Thank you
Like the beautiful idea of having 2 stocks to adjust for the spiciness.
great presentation, your english is perfect , your voice is very nice to listen to, you should have a tv show
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.