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Easy Authentic Taiwanese Braised Beef Noodle Soup
Taiwanese Braised Beef Noodle Soup is Taiwanese Comfort Food. Every culture has their own beef stew and this Taiwanese version is bursting with flavor!
Equipment
1 Pressure Cooker or
1 Pot for Braising (Braise 1-1.5 hrs) or
1 Slow Cooker (Low for 8 hrs or high for 4 hrs)
1 Pot for cooking noodles & veggies
Ingredients
- 3.5 lbs Chuck Roast Beef
- 6 servings Noodles (I used knife sliced)
- pinch Salt & Black Pepper To season beef before browning
Aromatics & Seasonings
- 1 Onions (sliced)
- 6 Garlic (minced)
- 2 Tomatoes (diced)
- 1 tablespoon Tomato Paste
- ½ cup Shao Xing Wine
- 3 tablespoon Doubanjiang (Spicy Bean Paste)
- 2 tablespoon Fish Sauce
- 3 tablespoon Soy Sauce
- ¼ cup Dark Soy Sauce
- 1 tablespoon Rock Sugar or White Sugar
- 3 Bay Leaves
- 3-5 Dried Red Chilis (Optional)
- 1 Chinese Spice Braising Packet or ingredients below on assembling your own spice bag
- 8 cups water (depending on how salty you like it) - You can add as much as water as you can to the max fill line, then add the remainder after depressurizing
To Make Your Own Spice Bag ( If you can't find the braising spice pack)
- 2 Star anise
- 1 Cinnamon stick
- 1 tablespoon Sichuan Peppercorn
- ¼ teaspoon 5 Spice Powder
- 1 teaspoon Coriander Seeds
- ½ tablespoon Cumin Seeds
- 1 tablespoon Fennel Seeds
- 1 Cheese cloth or spice pouch
Garnish
- 12 Baby Bok Choy (or greens of your choice)
- Cilantro
- Green onions
- Chili Oil
- Preserved mustard cabbage (Taiwanese pickled mustard greens)
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Instructions
- Slice 1 onion, and 2 tomatoes, and mince 6 cloves of garlic.
- Set the pressure cooker to saute mode and preheat on high. Or turn your pan to medium high.
- While the pot is heating up, Cut Beef Chuck into 1.5" Cubes and season all sides with salt and pepper.
- Add oil into the pressure cooker and add in ⅓ of Beef Chuck. Be careful not to crowd the pot. Sear 2 sides of the beef for 2-3 minutes each.
- Remove beef once browned and repeat batches until all the beef has browned. Add additional oil if needed.
- ***If you are making your own spice bag, assemble it now while the beef is browning
- Once all the beef is done browning and removed add in the diced onions tomato and garlic into the pressure cooker. Saute for about 2 minutes, then add ½ cup cooking wine to deglaze the pot. Scrape all browned bits from the bottom of the pot.
- Add in the browned beef, and the rest of seasonings:1 tablespoon Tomato Paste, 3 tablespoon Doubanjiang (Spicy Bean Paste), 2 tablespoon Fish Sauce, 3 tablespoon Soy Sauce, ¼ cup Dark Soy Sauce, 1 tablespoon Rock Sugar or White Sugar, 3 Bay Leaves, 1 Chinese Spice Braising Packet, 3-5 Dried Red Chilis (Optional)
- Set the pressure cooker to cook on high pressure for 30 minutes, or simmer on medium to medium low for 1-1.5hrs.
- While the stew is cooking, prepare the garnishes. Wash and prepare the cilantro and green onions if using, and wash the baby bok choy and slice in half vertically.
- Start to cook the noodles according to package instructions.
- Once the noodles are done cooking, remove from pot, and place in the greens to cook for 2 minutes in the same water.
- Let the pressure cooker naturally depressurize for 10 minutes after the cooking cycle has completed. Carefully release pressure.
- Garnish and serve
Video
@thesavorychopstick Taiwanese beef noodle soup #instantpot #easyrecipe #taiwanesefood #beefnoodlesoup #foodtok ♬ Rosewater - RIOPY
Nutrition
Calories: 589kcalCarbohydrates: 16gProtein: 57gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 183mgSodium: 1902mgPotassium: 1166mgFiber: 5gSugar: 7gVitamin A: 10498IUVitamin C: 111mgCalcium: 351mgIron: 9mg
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