Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]

Welcome to souped up recipes. Today we are making Sichuan beef noodle soup. We call it Hong Shao Niu Rou Mian [红烧牛肉面]. Not only It is the most well-known noodle
soup in mainland China It is also super popular in Taiwan. According to my research, Tai wan beef noodle soup was originally from mainland China. I don’t know that much detail about how
it gets the influence but it is definitely a great recipe that I have to share. So let’s get started. You can use almost any cuts for this recipe such as beef brisket, shank, chuck. Doesn’t need to be expensive cuts. I got this from the supermarket and the package says beef stew. It already cut into 1 and a half inch pieces so I couldn’t tell what cut it is but it works really well. We will do a quick blanch to remove the impurity. Prepare a pot of cold water. Add your beef in along with few slices of
ginger and 2 tbsp of Shao Xing wine. Once it comes to a boil, you will see a lot
of impurities floating on the top. Those will affect the taste so we are goingto discard this whole pot of water. Just pour it into a sink. You don’t need to worried about wasting all the flavors. The good stuff won’t come out in the first
10 minutes of boiling. Wash the beef with running water to get rid of the blood scum. Make sure you drain it and dry it completely. Heat up the wok and add some oil. Give it a toss so the oil covers the bottom. Put your well-drain beef into the wok. If your beef is not completely dry, the oil will splash everywhere. I am just adjusting some pieces so all the beef are able to touch the bottom of the wok. Give it a few minutes to fry on one side. I just want to brown the beef to get some
nice color. Look at that, so beautiful. It already starts smelling good. Flip all the beef and fry the other side. You want to brown as many surfaces as you can. Once you think it good enough, turn the heat to low and push the beef to the side. Add 1.5 tbsp of sugar. Stir it until it turns into a caramel color. Be very careful here because you don’t want
to burn the sugar. That is also why we are using low heat at
this point. Once the color is getting there, stir the beef around so the sugar coats the meat and now we should add our aromatic and dried spices. Make sure you still keep the heat at low or
else you will burn the meat and the sugar. – 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 (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 – 1 tbsp of tomato paste Mix everything together. In about 2 or 3 minutes, you should be able to smell the fragrance. Also, the Sichuan Dou ban jiang and the tomato sauce together should make the beef look incredibly beautiful like this. Your entire house should smell amazing. Now we will add in the rest of the seasoning: 2 tbsp of Shao xing wine. 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, I like to add these watery ingredients later so other spices and seasoning we add earlier will have enough time to infuse
with the beef fat. At this point, you can add some water and
keep simmering the beef in this wok. But mine is a new wok. I just seasoned it not so long ago and trying to build the natural coating every day. I don’t want to ruin that so I just transfer
it into a clay 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 water here. Move the ingredients around so they all stay
under the liquid. Cover it and bring this to a boil. Once it is nice and bubbling, you can give
it a taste to adjust the saltiness. I add about half tbsp of salt here. Mix it and turn the heat to low. Simmer it for 3-4 hours. This dish can be cooked in a pressure cooker
which is the fastest way. You can also use a slow cooker. For different cooking tools, some are air-tight
some are not so the water evaporates differently. You just need to adjust the amount of water. [3 HOURS LATER]
I can’t wait to show you how the beef looks like. Even though it is night time now and the lights
are not very good. Look at that, nice and bubbling. The broth looks incredibly flavorful. Let’s test how tender the meat is. You can just break it up with a chopstick. That’s amazing. Now let’s prepare our noodles. In a big noodle bowl, add in some beef stock. This is just beef bones simmered with water. No season and spices. The reason we use it is that we want to dilute
the braised beef soup. Because the braised beef soup we made is extremely
flavorful. It powders everything else. If you are out of beef stock, you can use
boiled plain water. It works good too. Add a pinch of salt in it. Then we will move on to our noodles. Any type of noodles will go good with that
delicious braised beef. Sometimes I use rice noodle, sometimes I use
mong bean noodle. Today I am using my hand-made egg noodles. can check it out. I have a pot of boiling water here. Put the noodles in. It will drop down the temperature a little. Wait until it comes back to boil. Then add in a cup of cold water to drop down
the temperature again. This process is called 点冷水. It is a traditional way to make sure your
noodles are completely cooked through. Fresh noodles cook really fast. It will just take about 2 minutes. If you are not sure if it is ready, you can
just try a piece and see if you like the texture. Once you think it is good, take the noodle
out. And put it in the bowl. Now, take that delicious looking red beef
soup and put it in the bowl. 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. By the way, if you eat this in a restaurant,
they won’t serve you that much meat. This is the benefit of making your own beef
noodle soup. Add some blanched baby bok choy to balance
the flavor. If you want to upgrade, you can add a perfectly
cooked egg. I think this is already looking amazing so
I didn’t add the egg. It smells so good that I just want to eat
it right away. the use of those Asian spices.To me, it just
so satisfied to enjoy a big bowl of beef noodle soup at home because I can just eat as much
beef as I want

100 thoughts on “Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]”

  1. The wok I am using in this video is a carbon steel wok. I got it from China. I can't find this type of wok with the hammer mark outside of China. But, I get so many requests and I'm going to make this my first official product soon. If you want, email me at [email protected] and I'll put you on a list of people to contact when I'm ready (there will be an exclusive first batch).

  2. I’ve never seen a person wash beef like you.. all my life I’ve never seen that..must research.. the temp should kill any impurities..

  3. Everything about your videos is perfect and the food looks absolutely delicious. You make me so hungry I could eat my hat!

  4. 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.

  5. this soup is currently cooking while my basic beef broth is in the slow cooker. you are right, it smells soooo good! I cant wait to eat.

  6. I've just tried this recipe..the taste was so delicious…added this to my favourite recipe..thank you for sharing it..😘

  7. Hi. Thank you for the recipe. If I wAnna make This recipe totally non spicy, I would Have to leave out doubanjang And chilli.is there any other adjustments I should make?

  8. Can I cook without the wine or alcohol? What other ingredient could I replace for it?

  9. Hi I love Chinese, I have to make the time to make that wonderful soup you made. Yes you can eat all the beef you cook. Please keep up the good work.

  10. Between your channel and Chinese food demystified, hope you dont mind the co-promotion, I have learned a lot , and really appreciate what you guys are doing . Cheers !

  11. Oooohh man ! Why do I watch this at 1 AM ? Im starving, but I dont have anything to eat. That is delicious. You are a master chef.

  12. Thank you for recommending dou ban jiang. Very unique seasoning that gives me many ideas )))

  13. I like to cook mine in oven (I use a Dutch oven), easier to control temperature, and even heating around the pot. Also I top it with some preserved mustard greens (酸菜), chopped green onions and cilantro. And usually I use beef short ribs. I know it's not a traditional cut for beef noodle soup, (brisket, tendon, or shank are more traditional) but I find short ribs has good fat and marbling, and super tender..

  14. 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

  15. 哇,這個燒烤牛肉麵看起來很神奇!我是如此嫉妒和飢餓。今晚我要為我的晚餐做飯。它很可能會讓我再次想起台灣;然而,就像你說的,我可以加入更多的肉。大聲笑感謝精彩視頻,期待看到您的下一個視頻

  16. 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!

  17. 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

  18. Me: I'm hungry. Let's make some food.
    Soupeduprecipies: hold on. It takes almost 6 hours to get a bowl of soup.
    Me: 🥺

  19. Mandy , I watch your videos all the time , some several times . You are absolutely gorgeous, love you, keep up the beautiful work you do !

  20. 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

  21. The Taiwan independence elements want to establish a new Taiwanese democracy. Then why do you want to use the national flag of the former Republic of China, the Republic of China, and the Republic of China? If your Taiwan independence state is established, please return the national treasures of the mainland to China. Please use the 1895 Qing dynasty to cede the national flag of Taiwan’s democratic state.

  22. 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 ❤️

  23. 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 🙂

  24. I can’t find the wok advertised a long time ago that had real marks from a ball peen hammer. That has a textured finish on it that might work as well. I’ll look in the market the next time I go to Kaohsiung City.

  25. you must have some professional training ??Beeing a chef Im impressed with everyone of your videos.I learn from you !!Good work.Want to come work for me ??? ha-ha

  26. Sis please explain what you mean about seasoning your wok? What does that mean. Anyways I can’t thank you enough for your recipes

  27. Wow.. I think you must be the best Chinese food cook I've come across in years. You should be on mainstream TV.

  28. I'm wanting to try this, but why not brown the beef before the boil, let it boil in some of the cooked flavor? Then cook as directed Any replies would be appreciated. I'm just curious.

  29. This recipe looks awesome and I’m making it today, but a have few questions. What is the capacity of the clay pot you simmer the soup in? Can I use some rock sugar instead
    of melting regular sugar and coating the beef? My local store doesn’t have bok choy so I think I’ll use some broccoli. Did you remove the seeds from the 3 chili’s that you used?
    Thank you Mandy

  30. May I also recommend adding fermented tofu and soy paste? I think the tofu is crucial in giving the broth that umami "funky" taste that is a big part of the beef noodles that I've had in Taiwan, I first learned it from Chef Hou's recipe

  31. Very nice video, I may have to try this- I used to eat this often in Taipei 1990-1993 while studying at the MTC. Great Memories, Taiwan keeps changing -our last trip August 2018 took us to the cold springs in Ilan, as well as Kenting, Hualien and Keelung -and finished in Taipei. I travel just to eat -I think that is a good reason!

  32. I am forty years old and I have tried many soups in my life, this Taiwanese soup is the most delicious I've had in my life and I say it sincerely, it is the most delicious soup I've tasted in my whole life and with handmade noodles that wonder 🧡 ¡Thank you Taiwan for this unique experience!

  33. Always Great cooking Videos. Thanks. You are Too Sweet. 😎☝️🍽❤🍭🥦🥬🍜🍜

  34. Yo this is nowhere close to Taiwan beef noodle soup. This is mainland Taiwan is ashamed of this style!

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