Taiwanese Braised Beef Noodle Soup

Name: Taiwanese Braised Beef Noodle Soup
Total time: 5400 s
Yield: Serves 8 servings
Ingredients: Beef short ribs 2 1/3 lbs (will shrink when cooked, cut into large pieces); Daikon radish 2/3 piece (cut into chunks); Carrot 2/3 piece (cut into chunks); 1 onion (cut into large pieces); 5 green onions (tied into a bundle); 8 cloves garlic; 5 slices ginger; 2 large chili peppers (not spicy); 6 cups water; 2/3 cup low-sodium soy sauce; 1/3 cup rice wine; 4 tablespoons doubanjiang (fermented bean paste); 1 1/2 tablespoons rock sugar; 4 tablespoons ketchup; 2 bay leaves; 2 star anise; 2/3 tablespoon Sichuan peppercorns

卡布奇諾的晚餐 @cook_22260710

A Taiwanese classic—beef noodle soup, it's just so aromatic 😋. The beef is tender yet chewy, and the broth is infused with the flavors of doubanjiang and spices. Making it at home means no more waiting in line at famous beef noodle shops!

卡布奇諾的晚餐 @cook_22260710

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Ingredients

90 minutes

Serves 8 servings

Beef short ribs 2 1/3 lbs (will shrink when cooked, cut into large pieces)
Daikon radish 2/3 piece (cut into chunks)
Carrot 2/3 piece (cut into chunks)
1onion (cut into large pieces)
5green onions (tied into a bundle)
8 clovesgarlic
5 slicesginger
2large chili peppers (not spicy)
6 cupswater
Seasonings:
2/3 cuplow-sodium soy sauce
1/3 cuprice wine
4 tablespoonsdoubanjiang (fermented bean paste)
1 1/2 tablespoonsrock sugar
4 tablespoonsketchup
Spices:
2bay leaves
2star anise
2/3 tablespoonSichuan peppercorns

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Steps

90 minutes

1

Prepare all the ingredients.
2

Sauté the beef in a pot until fragrant and browned, then add green onions, ginger, garlic, chili peppers, and onion to stir-fry until aromatic. Add all the seasonings and stir-fry to release the sauce's aroma.
3

Add water and the spice bag, bring to a boil (skim off any foam), reduce to low heat, cover, and simmer for 60 minutes. Turn off the heat and let it sit for another 30 minutes. Open the lid, remove the spice bag and all the spices, and enjoy!
*Refrigerating overnight will enhance the flavor.