dinner · dairy-free
Taiwanese braised beef noodle soup
Beef shank and tendon braised until tender in a broth of doubanjiang, soy, star anise and tomato, served over chewy wheat noodles with bok choy and pickled mustard greens.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Blanch the beef and tendon 5 minutes and rinse.
-
2
Fry the garlic, ginger and scallions in oil, add the doubanjiang and fry 1 minute, then the tomato.
-
3
Add the beef, soy, wine, sugar, spices and water. Simmer gently 2.5 hours until the beef is tender.
-
4
Cook the noodles and blanch the bok choy.
-
5
Ladle the broth and beef over the noodles and top with greens, pickled mustard greens and cilantro.
