Beef Rib Soup Chinese Star Anise

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Chinese beef noodles in soup (牛肉麵 níu ròu mìan) tin be traced back to the Tang Dynasty where information technology is likely to originate from the Islamic minorities.  Subsequently, over the generations and with migration, at that place are at present various regional beef noodle soups all over China.

Taiwanese Beef Noodle Soup 紅燒牛肉麵 is famous for its tender meat and flavourful goop.  紅燒牛肉麵 (hóng shāo níu ròu mìan) translates into "Spice braised beef noodles".  Rumour has it that this dish was brought to Taiwan by a Kuomintang soldier whose hometown was in Sichuan.  There'southward definitely a Taiwan signature to it despite having origins from Sichuan.   I find that ane of the main differences is that the Taiwan fashion doesn't use much Sichuan peppercorn, if any.

My family and my tastes are more typical southern Chinese.  We prefer less spice and less heat.  So the Taiwanese beef noodle soup is perfect for our gustatory modality buds.  In my recipe, the only spices I use are cinnamon, bay leafage, star anise, and ginger.  The pick of meat is also very important.  Yous can use beef shank (牛腱níu jìan), boneless short rib or finger meat (牛抗腩níu kāng nǎn), brisket (牛腩níu nǎn) and tendon (牛筋níu jīng) to make this dish.  I prefer a combination of 40% curt rib and sixty% beefiness shank. This way, I become a good fat to lean beef ratio and a good bulky flavour in the soup.

Here's an interesting tip when ownership beef shank... an Asian grocery shop volition have more categories of beef shank. 牛腱(níu jìan), is regular beef shank, 金錢腱 (jīn qíanjìan) is the shank from the inner front leg and 牛花腱 (níu hūa jìan) is the shank from the inner hind legs.  I like the finer texture of the two inner shanks which makes the meat more tender when you melt it low and slow.  You can unremarkably differentiate the regular shank from the inner ones by looking at the size.  The inner ones are usually half the size of the regular ones and more expensive by weight.

My Taiwanese Beef Noodle Soup 紅燒牛肉麵 recipe is easy and succulent.  Try serving information technology with my Chinese handmade noodles and pickled mustard greens recipes for the ultimate authentic feel.

Taiwanese Beef Noodle Soup 紅燒牛肉麵

Easy & delicious Taiwanese Beefiness Noodle Soup 紅燒牛肉麵 recipe. Try it with my handmade noodles & pickled mustard greens recipes for the ultimate meal!

Approximate cost (CAD) $25

Melt Way Prevent your screen from going nighttime

Prep Time 30 mins

Melt Time 1 60 minutes thirty mins

Total Fourth dimension ii hrs

Class Main Grade

Cuisine Chinese, Taiwanese

Servings half-dozen

Calories 350 kcal

• 450 one thousand Boneless beef short rib (aka finger meat), cubed (approx. 2.5 cm)
• 750 grand Beefiness shank (inner shank), thick sliced (approx. one.5 cm thick)
• 550 g White radish (aka "lo bak" or "daikon"), course cut (approx. 2.5 cm)
• 350 thousand Carrots , course cut (approx. ii.five cm)
• two stalks Greenish onions , uncut. Washed and tied into a knot
• 1 stalk Dark-green onions , chopped for topping in each bowl
• 4 pieces Ginger , thick cut (approx. 5mm thick)
• 6 cloves Garlic , whole
• iv Bay leaves
• 3 Star anise
• 1 Cinnamon stick (approx. 6cm long)
• i-2 Chili peppers (optional)
• 2 Large shallots
• ½ c Shaoxing vino
• 40 chiliad Rock saccharide
• one tbsp Hot soybean sauce/paste
• 1 tsp Table salt
• 2 tbsp Lite soy sauce
• 2 tbsp Night soy sauce
• 1 litre Water or broth (you lot need enough to comprehend all the ingredients in the pot)
• two tbsp Oil

• Wash, dry and cutting up meat

  

• Add together oil to a pan or pot and sear meat on all sides on high to medium loftier heat. Do non overcrowd the meat Tips on getting a skillful sear: meat should exist at room temperature, meat should be fairly dry, meat should not touch each other in the pan, start with high heat and plow to medium loftier after the beginning flip

• Remove meat from pot

• Add together ginger, garlic, shallots to pot and stir fry on medium high heat until y'all smell the aroma

  

• Add ane tbsp of the hot bean paste to the aromatics and stir fry for a minute Note that the ane tbsp of hot bean paste will not make the beef spicy hot. Yous will merely have a bit of the flavor. If you desire to add more than hot edible bean paste, then reduce the salt and the soy sauce amounts

• Add white radish, carrots and meat to the pot and mix well

• Add together ½ c of Shaoxing wine, 4 bay leaves, 3 star anise, 40g stone sugar, knotted green onion, chili pepper, 1 cinnamon stick, 1 tsp table salt, ii tbsp light soy, two tbsp dark soy and 1 litre water or goop. Fluid should cover all the ingredients in the pot.

  

• Plow oestrus upwardly to high until the fluid boils, then turn the estrus down to low and cook for i.v hours or until tender and white radish looks translucent

  

• During the cooking time, you can set up the pickled mustard greens, the noodles and some bok choy if desired

  

• When the beef soup is ready, remove the greenish onions, ginger, bay leaves, star anise, chili peppers and cinnamon stick. Spoon out backlog oil. Taste and add together soy sauce, sugar or water to adjust flavors, if desired

  

• Serve the beef, white radish and carrots on acme of cooked noodles and add together soup. Add pickled mustard greens and bok choy. Sprinkle with chopped green onions

Calories: 350 kcal Carbohydrates: 22 g Poly peptide: 30 one thousand Fat: xiv g Saturated Fatty: four g Cholesterol: 62 mg Sodium: 1268 mg Potassium: 964 mg Fiber: 4 g Sugar: thirteen g Vitamin A: 9827 IU Vitamin C: 26 mg Calcium: 84 mg Fe: 4 mg

Keyword Beef, Carrots, Dark-green Onions, Instant Noodles, White Radish

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