Mother’s Taiwanese Beef Noodle Soup

Recipe requires a pressure cooker or instant pot. A cotton sleeve to place spices or a new nylon sock can be used. Tastes better after a day or two. Can be stored in freezer to last longer or for later. The more tomatoes the yummier!

chiameow @chiameow

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Ingredients

2 1/2 hours

8 servings

1 jarNing Chi chili with garlic
1whole garlic bulb
3 tbsplight soy sauce
3 tbspdark soy sauce
3 tbspspicy bean paste - dou pan jiang
3 tbsptomato paste
3 tbspsugar
3 tbspxiao xing wine
5 tbspfive spice
2 tbspolive oil
3large red tomatoes
5 slicesginger
8-10 cupswater
3star anise
1cinnamon stick
1 tbspground black pepper
2red onions
4 lbbeef flank
2 bagsfresh taiwanese wide noodles frozen (or thin)
16baby bok choys or 8 large bok choys
2-3 bagspickled/sour mustard (any brand is fine)
1new nylon sock or cotton sleeve for spices

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Steps

2 1/2 hours

1

Fill large pot with water. Place on stove. Rinse beef flank under cold water and place it into pot. Bring it to a boil and dump all the water out. Refill the pot with clean water and bring it back to a boil and dump water out again. This is to clean the meat of any impurities.
2

Rinse all the beef under cold water and cut them to smaller bite sized pieces. Set aside. Meat is probably still a bit raw but that’s okay.
3

Slice tomatoes and onions into wedges, peel and crush all garlic from bulb and slice ginger. Set aside.
4

In a large bowl mix light soy sauce, dark soy sauce, sugar, xiao xing wine, spicy bean paste and five spice. Set aside.
5
6

Heat 2 tbsp of olive oil in large pan and throw in garlic, ginger and onions on medium heat. Sauté until onions are semi translucent.
7

Add in sliced tomatoes and let it cook for a bit then place all the cut beef into pan and stir fry everything for 5 mins. Put black pepper in and stir for 2 minutes.
8

Add in mixed sauce at high heat and stir until all is coated. Let it simmer for another 5 minutes on medium heat.
9

Place anise, cinnamon stick and the other black thing in picture (3 only) into cotton sleeve or new nylon sock and tie it close.
10

Prepare instant pot or pressure cooker and place whole beef pan into pot and above spice pouch. Add in water and seal the lid. Make sure to set the seal properly for either pots. Cook for 60 minutes. When done let it vent and open carefully staying away from the steam. Remove and throw away spices inside pouch. (You can reuse it if you want to wash it or throw it away)
11

While broth is cooking, dice pickled/sour mustard into small pieces. Smaller the better and place into lidded container. Refrigerate.
12

In a pot, bring water to a boil. Wash and cut bok choy in half lengthwise and blanch them slightly. (Tip: do not over cook it, so that it’s not too soft)
13

Remove from water and set aside on paper towel to soak up some water. Heat up a large pan and place a tiny bit of oil and place all bok choy cuts facing down. Do not stir. Cook until bottom is nice and golden. Set aside.
14

For noodles: bring pot of water to boil and cook desired amount of fresh taiwanese noodles. (Tip: best to cook smaller quantity so noodles don’t get stuck together) stir and shake the noodles constantly to avoid clumps for 8 minutes or so until al-dente.
15

Remove noodles from pot and rinse under cold to wash excess starch.
16

Place noodles into bowls and pour in made beef soup. Garnish with bok choy and pickled mustard. Top with desired amount of Ning Chi chili sauce with garlic.