Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]
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- čas přidán 14. 08. 2018
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The broth tastes slightly sweet, but super savory, with unique deep flavors which come from the use of those Asian spices. Beef is expensive meat in China. If you eat this in a restaurant, they won’t serve you this much meat. To me, it is so satisfying to enjoy a big bowl of beef noodle soup at home because I can just eat as much beef as I want.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*INGREDIENTS [SERVE 3-4]*
*For Blanching The Beef*
- 1kg of beef (brisket, shank, chuck roast)
- 2 tbsp of Shao Xing wine [Amazon link: geni.us/3hdHAM]
- 3 slices of ginger
*For The Braising Part*
- 1.5-2 tbsp of vegetable oil
- 1.5 tbsp of sugar
- 4 slices of ginger
- 4 cloves of crushed garlic
- some white part of spring onion
- 1/2 of medium size onion (cut into chunks)
- 1 stalk of cinnamon
- 2 pieces of bay leaves
- 3 pieces of hot chili (Make sure you adjust the spicy level to your own preference. If you don’t eat spicy food, you can skip the chili)
- 2 pieces of star anise
- 2 pieces of dried orange peel. If you don’t have dried orange peel, you can use fresh ones.
- 1.5 tbsp of Sichuan Dou Ban Jiang [Amazon link: geni.us/SjEgqpI]
- 1 tbsp of tomato paste
- 2 tbsp of Shao Xing wine [Amazon Link: geni.us/3hdHAM]
- 1.5 tbsp of soy sauce [Amazon Link: geni.us/MGHf]
- 1 tsp of dark soy sauce [Amazon Link: geni.us/T4vy]
- 1/2 tbsp of salt
For the noodle
- 1 cups of noodles [homemade egg noodle video link: • How to make Chinese No... ]
- 1/2 cup of unsalted beef stock or water
- A pinch of salt to adjust the flavor
- 1 cups of the braised beef soup we just made
- Few pieces of braised beef
- Some blanched baby bok choy
INSTRUCTIONS:
- Cut the beef into 1-inch pieces. Brisket, shank, chuck roast will work great for this recipe.
- Add the beef to a pot of cold water along with a few slices of ginger and 2 tbsp of Shao Xing wine. Bring it to a boil. Discard the whole pot of water. Wash the beef with running water to get rid of the blood scum. Drain it completely.
- Heat the wok and add some oil. Put your well-drain beef into the wok. Brown the beef. Push the beef to the side. Add 1.5 tbsp of sugar. Stir it until it turns into a caramel color. Stir the beef around so the sugar coats the meat and now we should add our aromatic and dried spices (4 slices of ginger, 4 cloves of crushed garlic, some white part of spring onion, 1/2 of medium size onion that I cut into chunks, 1 stalk of cinnamon, 2 pieces of bay leaves, 3 pieces of hot chili, 2 pieces of star anise, 2 pieces of dried orange peel, 1.5 tbsp of Sichuan dou ban jiang, 1 tbsp of tomato paste).
- Mix everything together then add in the rest of the seasoning: 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 2 tbsp of shao xing wine. Transfer everything into a clay pot (pressure cooker, slow cooker, regular pot). Then fill it up with water. Don’t forget to rinse the wok. There are a lot of flavors. We don’t want to waste that. The water should be enough to cover all the beef. I add about 1.2 liters of water. Cover it and bring this to a boil.
- Once it is nice and bubbling, taste and add salt to adjust the flavor. Turn the heat to low. Simmer it for 3-4 hours.
[3 HOURS LATER]
- The broth should look incredibly flavorful and the beef should be super tender. You can prepare the noodles.
- In a big noodle bowl, add in some unsalted beef stock. Add a pinch of salt in it. Then cook some noodles (Any type of noodles will go well with that delicious braised beef. Sometimes I use rice noodles, sometimes I use mong bean noodles. Today I am using my hand-made egg noodles. If you want to know how to make it, here is the video link: ). Pour the braised beef soup into the bowl as well. The amount depends on your preference. Make sure you taste and adjust the flavor because there is a risk of over adding it. Top few pieces of beef on it. Add some blanched baby bok choy to balance the flavor. If you want to upgrade, you can add a perfectly cooked egg. - Jak na to + styl
I grew up eating this soup and steamed pork buns with my dad. So everytime i eat this soup it reminds me of dad and my childhood. Rip dad your memory is alive and strong to this day.
Know how you feel about missing a parent. I lost my Dad five years back, and I still think of him every single day, in some way. Glad that you grew up with a good father, as I did too.
Aww😔
Looks great thank you for sharing this wonderful receipt.Also I would like to find out how to get buy your work thank you
Awesome video ❤ I really love how your explanation is friendly, informative and demystifying Asian cuisine for me. I’m jewish and love my broths…but I’m starting to become aware of the heal powers of Chinese broths…thank you ❤
FYI this recipe is incredible even without a pressure cooker. Just cooked for 3+ hours in a big pot and it turned out amazing. I'm sure the pressure cooker is even better but it's still well worth it without one
We know.. They just showed it without pressure cooker..
There’s something about your videos that I love and keeps me watching better than others. I think it’s how simple and straight to the point it is, and how soothing your voice is lol. My new fav channel!
I'm glad I found this recipe. I used to get this in New York City's Chinatown. I love all Chinese soups.
uh except she sucks at cooking. trust me she is just leaning on her accent and harsh asian looks to convince you she knows what she is doing. SHE DOES NOT.
I've just tried this recipe..the taste was so delicious...added this to my favourite recipe..thank you for sharing it..😘
very clear instruction and i like the no background music. just great cooking 👍
Thank you! You explain your recipes very well and go at a very good and easy pace for beginners but at the same time keep it interesting for the cooks that are experienced too! So I always enjoy watching your videos and you make me feel as if I too can achieve these recipes at some point 😂🤷🏻♀️🤗
Thank you!! I've been wanting to try this after seeing a food traveller on CZcams. This is easier than I thought. I'll be making this for my family soon.
I just made this recipe 😋 and it was a hit with the family ! They were impressed
Thank you so much for this recipe! :) I cooked this soup for my Chinese parents-in-law and they loved it!
Your instructions are so clear. Thanks for this recipe, I'll definitely try it.
You need more subscribers! This was such a great recipe, and so easy to follow.
I've been searching for this recipe for a long time and I'm just so happy to find here in your channel. Thank you for sharing it. ♡♡♡
Thank you, you make something complex look so easy. A-MAzing. I love how you say this....amazing!
I am looking forward to making this tonight. I am glad I found your channel. I have been wanting to change my diet to include mainly soups, you are a welcome in my kitchen. Thank you
You really don't get the exposure you deserve! Awesome recipes!!!
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I cooked this for my family last week. It's great!!👍👍 It's really delicious and very flavourful. The kids wanted me to cook it again this weekend. Thank you so much for sharing this recipe ❤️
I just love how well explained your videos are :)
I am going to be buying more spices this week! What a great inspiration.
You talk about food with so much passion, it's beautiful!! Love yourc hannel, found it today and I'm watching one video after the other!!, Keep up with the amazing work!!
I just made this recipe yesterday, my boyfriend & I both loved it ! Thank you for this awesome recipe !
I really enjoy your show! Lately I've been tossing caution to the wind and breaking out my traditional "go to always" meals. Really good soup is something that is becoming more difficult to find in supermarkets and restaurants alike. So I'm especially attentive to how you do it and the whole process that makes it more than just plain old soup. Thanks much!
Best Asian cooking channel. Thanks, Melodie from Canada!
My boyfriend is from hongkong and he cant cook, so it's always fun to see his face when I make something he likes 😊 I know this will be really yummy
Perfectly executed. Thank you for making the process so easy to follow. I'm making it this weekend for my beautiful family! Keep up the good work!!
It is always such a joy to watch your videos. May all good things be yours, in health.
I’ve been wanting to make this for quite some time, and today I’ve finally got around to it! Now just have to wait 4 hours for it to simmer.... It smells so mouthwatering, my house smells fantastic. Can’t wait to try it 🤤
This was my introduction to you, and it definitely made a lasting impression. This is a wonderful recipe, and it’s a great introduction to your teaching style - it’s detailed, logical, and practical. I made a delicious pot of soup and everyone was happy on a cold winter night. I make this particular recipe often in the winter months, and it makes me grateful I found your channel every time. Thank you for being a tireless teacher.
I made this for dinner tonight, it was amazing. I didn’t have the chilli paste so I used what I had in the fridge.
This will definitely make it on the rotation list so yummmmmmmmm and flavourful
I like the way you cook explaining every thing so clearly . Thank you.
You are such a lovable person and your food looks delicious ty! Love ur channel!
I made this and this was delicious. I did this in the Instant Pot for 35 mins with a natural release. Tastes like the noodles I have at my favorite Taiwanese noodle restaurant!
I just want to say that I started watching your videos only a month ago I’m hooked. I absolutely luv the recipes and I luv your spirit! You are the prettiest, tiny dynamo of a chef! Keep them coming my friend, your passion for food is addicting to watch! I’m part Italian and part Czech but a foodie for all palates, especially Asian!
Thank you for the tips my family loved it when i cooked this today. Thank you thank you thank you. You’re the best.
Great video! Love the details in your videos and the written version. Thanks!
I am so grateful for your videos. In particular, this noodle and beef video. I spent four years in Taiwan, and I have wanted this exact dish for many years. Thank you!! Will be cooking this very soon.
You are one of the very best cooks on internet! Thank you😁
Looks delicious it makes mouth watering thanks Mandy for sharing
I love your recipes, and you are, without question, one of the most likable CZcamsrs I’ve ever watched.
Every thing you cook looks Delicious I can't wait to cook them myself... thank you!
After I found this recipe, I don't go out for this dish anymore, this recipe is as good as the restaurant! Thank you so much!
I could eat that everyday for dinner. It looks delicious!
@@Dark_Universe
evening meal and dinner? where i'm from those are the same thing
Now i know why i love this in the restaurant! All ingredients i love come together in this recipe! Amazing tutorial and I can’t wait to try it! Thank you so much! ❤❤❤
Awesome video and recipe; very thorough and helpful! This looks so delicious!
This is my favorite noodle soup back home in the Philippines, now I am able to try and cook it, thank you for your recipe.
I love the way you say ‘ginger’...!
I love watching you. You break down how Chinese flavors are constructed. I've been trying my hand at Chinese cooking. Thank you.
Wow, this looks amazing! I can't wait to try it for myself. I haven't been able to find a good restaurant that serves this near me so I haven't had this in years.
Also, your channel looks amazing. Thank you for all of those delicious looking recipes.
My mouth is full of watering.....i will try in my kitchen....thank u
Everything about your videos is perfect and the food looks absolutely delicious. You make me so hungry I could eat my hat!
Love your clear explanations. And no baloney background music distractions.
OK I’ve been watching your channel for about six months now and all the things that you cook are awesome but this meal here looks so good we are definitely going to try and so thank you so much for sharing it. God bless you and have a wonderful day
Guess who's making this this weekend! Thank you for sharing these amazing recipes like always!
Mandy, I love your channel. You explain everything & there is no music!!!
I made this recipe 3 times already and it is amazing! thank you for sharing!
Absolutely blown away with your channel and your directions/teaching skills are very calming and easy to understand. I am a huge fan of Taiwanese and Chinese comfort food and picked your hong shao niu rou mian recipe online. I made it once before and took me all day to make, but was the best I have had. Going to try your recipe tomorrow and hope it’s even better. Much love and respect to you and thank you for the wonderful kind spirit and sharing your recipes.
I love Chinese food, especially Beef noodle soups, thank you for sharing such an amazing recipe :)
My slow cooked braised beef I prepared last night is now ready... Will cook the noodles in a bit. Tnx for sharing the recipe... 😋
I love how thorough she is, very clear instructions. Can't wait to try to make this.
Thank you!😋💙
Thank you young lady !! great videos !!! you make me happy !!
you provide very good explanations and cooking tips for non-Asian people and I appreciated that. Keep going!.
Mandy should have over a Million subscribers she is the best cook on CZcams for this kind of food. She always explains everything we need to know and why some things will not work I have been watching her from the beginning she is a Beautiful Lady and a great cook ‼️
Well well
Made this in the instant pot over the weekend. The recipe I saw before just threw everything into the pot, but I think it's important to stir fry the ingredients in the wok first. Great video!
My husband loves noodle soup. I am excited to try this recipe. Thanks for th video!!!
i am so glad i found you, and your little tips that often not shared👍
I learn how to prepare my meat for making soup, tried one, and my sons loved it.Thank you for sharing.
Great recipe! Never thought of using a pressure cooker for this.
Hello! I had ordered the ingredients for this dish months ago. I lived in Taiwan for four years. By your description, my mouth is watering! I will make this delicious dish this weekend. I love all of your videos. Thank you, and please keep making more! Odie from Kentucky.
Wow.. I think you must be the best Chinese food cook I've come across in years. You should be on mainstream TV.
I made the soup and I'm so excited. I can make Chinese food now!!! which makes me miss China, my home for a few years, a tiny bit less. Thank you :)
I loved this. You are for real!! Thank you
I love your enthusiasm, the precision with which you use English, your presentation, and of course the knowledge you share on your channel. 諷刺的是我長期住在台灣的時候吃東西太方便，就沒有自己常下廚做菜的需要和動機。但是搬離開之後太懷念台灣家常菜的風味就看著妳的視頻學了不少東西！感謝妳分享的一切寶貴知識 XD
I am so excited to try this recipe. You are wonderful to share and teach us your special recipes.
Finally a recipe that I could replicate for my favorite soup from viet/chinese restaurant. I'm usually at least 1/2 broth but prefers 2/3 braised beef broth to 1/3 pho bo broth. Is there an Instant Pot/pressure cooker version of this recipe?
Thank you so much for this recipe, i have followed your instruction step by step. So delicious, well done, i will follow your recipes for sure. All the family were so happy with the food thanks to you
This recipe is exactly what I was looking for. Thank you so mush! 😊
You’re so eloquent and so clear explanation.👏👏👏
Fantastic instructional video! 感激不盡
Wow, this looks fantastic! Definitely going to try this one!
You are so pleasant to watch! Thanks for being such a beautiful human being!
I love your recipes and my family always complements my cooking when I use your suggestions! I have many Chinese cookbooks and have lived in Los Angeles, so I am familiar with authentic, good, Chinese cooking. You are a very, very good teacher. Thank you for posting these recipes! I hope that one day an even larger audience gets to enjoy your clear, enthusiastic teaching!
Thank you for trying my recipes. It is very nice of you to share the results with me=)
Thanks Mandy! You can really see how that meat develops over 4 hours. Amazing! You won't get that texture with a pressure cooker. 4 hours is worth it 😁
Cooked today The depth of flavour in the broth was superb I used shin beef there was little or no scum in the first pre boil The beef just melted in the mouth Thank you for another fantastic recipe
Thank you for doing what you do. Sharing recipes and just genuinely teaching us through a screen. Hope you get more views and exposure you deserve.
This is my next adventure in cooking. I'll be cooking this Taiwanese beef noodle recipe Wednesday with my sister and brother-in-law. Thank you for your great recipes.
Hi Lee. Was it as expected?
I have tried beef noodle soup here and there, and so far I like the one from Din Tai Fung. I will definitely try out this recipe. You make it so easy. Thank you!
Thank you for sharing your recipes. :-) My husband is Chinese, with your videos i can learn more chinese menus. Thank you!! :-) :-)
I will certainly be preparing this dish following your excellent technique. You video was very well explained and video quality was amazing as well. Thank you!
This is cool to find in my recommendations. Looks awesome.
i just moved to taipei and ate this for dinner today! your timing is remarkable :-)
I actually made this, and it was delicious. Crazily, I had everything in the cupboard (except the vegetables and orange). Thanks!
I made this and it is the absolute most incredible thing I've ever eaten.
Thank you for recommending dou ban jiang. Very unique seasoning that gives me many ideas )))
I can not wait to make this next weekend, love the way you instruct keep doing what you do :)
Great recipe and clear enthusiast instructions.
A great meal and I often get to freeze leftovers for adding to fresh vegetables and noodles best work lunches ever.
I’m really enjoying ALL of your videos!😋
Thanks, your presentation is simple to follow and enjoyable. Just love your video. Like you I love beef noodle and your recipe is easy to follow.
This is the first video i hav see, where the met get brown not just boiled. Thanks for knowing how to get it rigt and for geting all that taist that gets you
Tried a different recipe a few weeks ago and it was good but not great, this looks so much better and I like how you explain it. Will be following this recipe tonight.