Taiwanese Beef Noodle Soup
台湾牛肉面
Taiwan's national dish 鈥?melt-in-your-mouth braised beef shank over chewy noodles in a deeply savory, spiced beef broth. Worth every minute of cooking time.
📋 Ingredients
What Is Taiwanese Beef Noodle Soup?
💡 Ingredient Notes: Taiwanese Beef Noodle Soup (鍙版咕鐗涜倝闈? is considered Taiwan's national dish, and once you taste a proper bowl, you'll understand why. Tender beef shank is slow-braised for hours in a richly spiced broth of doubanjiang, star anise, soy sauce, and rock sugar, then served over chewy wheat noodles with pickled mustard greens and fresh greens. The broth is deep, complex, and slightly spicy 鈥?the beef literally falls apart. Every Taiwanese family has a recipe, and shops compete fiercely for the title of best beef noodles.
Ingredients You'll Need
For the Beef
- 1 kg (2.2 lbs) beef shank (鐗涜叡), whole pieces
- 500g beef bones (marrow or knuckle) for broth
- 2 tbsp cooking oil
Aromatics
- 1 large onion, quartered
- 8 cloves garlic, smashed
- 1 thumb ginger, sliced
- 4 scallions, cut into pieces
Spices (wrap in cheesecloth)
- 3 star anise
- 1 cinnamon stick
- 2 tbsp Sichuan peppercorns
- 3 dried bay leaves
- 1 tsp fennel seeds
- 2 dried chili peppers
Seasoning
- 3 tbsp doubanjiang (璞嗙摚閰?
- 1 cup soy sauce (戮 light, 录 dark)
- 3 tbsp rock sugar or brown sugar
- 2 tbsp cooking wine
- 3 liters water
To Serve
- 600g fresh wheat noodles (hand-pulled or knife-cut)
- Pickled mustard greens (閰歌彍), rinsed and chopped
- Bok choy or spinach, blanched
- Chili oil
- Chopped scallions and cilantro
📝 Instructions
Blanch the beef
Place the beef shank and bones in a large pot, cover with cold water, and bring to a boil. Boil vigorously for 5 minutes to release impurities. Drain and rinse the beef and bones thoroughly. This step ensures a clear broth.
Build the flavor base
Heat oil in a clean Dutch oven over medium heat. Add the onion, garlic, ginger, and scallions. Fry for 3-4 minutes until fragrant and lightly browned. Add the doubanjiang and fry for 1 more minute 鈥?the oil should turn red.
Braise the beef
Add the blanched beef shank, soy sauces, sugar, cooking wine, spice packet, and water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2-2.5 hours, until the beef is fork-tender but still holds its shape. Skim any foam that rises.
Rest the beef
Remove the beef and let it cool slightly. Strain the broth and discard the solids (aromatics and spice packet). Skim excess fat from the broth. Slice the beef shank into 陆 cm slices 鈥?it should be tender but sliceable.
Assemble the bowls
Cook noodles according to package directions. Blanch greens. Return the sliced beef to the broth to warm through. In each bowl: noodles, a few slices of beef, greens, pickled mustard greens. Ladle hot broth over everything. Top with chili oil, scallions, cilantro.
💡 Pro Tips
- 💡馃挕 Beef shank (鐗涜叡) is non-negotiable. Its connective tissue breaks down into gelatin, giving the broth body and the meat its melt-in-your-mouth texture. Other cuts won't work the same.
- 💡馃挕 Blanch the bones first. Skipping this step gives you a cloudy broth with off-flavors.
- 💡馃挕 The broth gets better the next day. Make it a day ahead, refrigerate overnight, then reheat. The flavors meld and deepen.
- 💡馃挕 Slice the beef cold. Warm beef falls apart. Chill it in the fridge for an hour before slicing for clean, beautiful slices.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I use a pressure cooker / Instant Pot? Yes 鈥?pressure cook for 50-60 minutes with natural release. It cuts the cooking time dramatically. The flavor develops a bit less than slow-braising, but it's still excellent.
Can I freeze the broth? Yes 鈥?this broth freezes beautifully for up to 3 months. Freeze in portions for quick meals. The cooked beef also freezes well in its broth.
What are pickled mustard greens? Called 閰歌彍 (su膩n c脿i), these are tangy fermented greens that cut through the rich broth. Find them at Asian grocery stores. If unavailable, use a squeeze of vinegar or kimchi as a substitute.
