Taiwanese Beef Noodle 台灣牛肉麵湯
https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/
Equipment
- Instant Pot
Ingredients
- 1.4 kg Beef shank cut into 2-inch chunks
- 2 Tbsp Oil
- 2 inch Ginger smashed
- 6 cloves Garlic smashed
- 3 Scallions cut into 2-inch segments
- 1 Onion cut into wedges
- 1 Tomato cut into wedges
- 4 Dried chilies ripped in half
- 1 Tbsp Tomato paste
- 2 Tbsp Spicy bean paste doubanjiang
- 2 tsp Sugar
- ½ cup Light soy sauce
- ½ cup Shaoxing wine
- 8 cups Water to make the soup broth
- 1 Aromatic herb packet
- 900 g Fresh wheat white noodles
Aromatic herb packet, tie up the following in a cheesecloth
- 4 Star anise
- 1 Chinese cinnamon stick
- 3 Bay leaves
- 1 Tbsp Fennel seeds
- 1 Tbsp Cumin seeds
- 1 tsp Coriander seed
- 2 Tbsp Sichuan peppercorns
- ¼ tsp Five spice powder
- ¼ tsp Black pepper
For serving
- A small handful of bok choy for each serving
- Cilantro finely chopped
- Scallions finely chopped
- Pickled mustard greens to taste
Instructions
- Boil enough water in a pot to boil all of your beef.
- Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute.
- Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
- In your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent.
- Add the tomato and dried chilies. Mix well.
- Add the meat, tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
- Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn’t be more than ⅔ of the way full per safety instructions.
- Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the aromatic meat stew setting.
- When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don’t scald yourself!).
- Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
- Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens.
- DONE!