tawainese beef noodle

Taiwanese Beef Noodle
recipe adapted from The Woks of Life
serves 6-8

INGREDIENTS:
3.5 - 4 lbs beef chuck, shank or heel muscle, boneless

kosher salt

2 tbsp avocado oil
1 onion, quartered

3 green onions, cut into 2" pieces

2" piece of ginger, smashed
6 cloves garlic, smashed

1 large tomato, quartered
4 dried chilies, ripped in half

2 tbsp spicy bean paste (douban jiang)

1 tbsp tomato paste

2 tsp sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine

8 cups water

1 packet Chinese aromatic herbs/spices

fresh wheat (white) noodles
Bok choy or other Chinese leafy green
cilantro, chopped

green onions, chopped

METHOD:

1. Parboil Meat (optional) - Place meat into a medium pot, cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove and set aside. Discard water. 

2. Cut meat into 2" pieces. Season with kosher salt, set aside.

3. In a large pot or instant pot, over medium heat, add oil, crushed ginger, garlic, green onions, and onions in that order. Stir to lightly caramelize and let the onion turn translucent. Add the tomato and dried chilies.

4. Add spicy bean paste, tomato paste, sugar, soy sauce, and Shaoxing wine, and stir to combine. Add the 8 cups of water and spice packet and bring to a boil. Add meat, lower heat and simmer for 1.5 to 2 hours until tender. If using an instant pot, pressure cook on high, 15 mins setting and let vent naturally, about 2 hours.

5. Set aside. Once meat is tender, use a ladle to skim and defat the broth.

6. Prepare the noodles and bok choy. Divide noodles into individual bowls. Top with bok choy and garnish with cilantro and green onion. Ladle the hot beef and broth over. Serve immediately.