Lovely Taiwanese recipe for Beef and Noodle Soup

sunflower oil
3 large onions, diced
5 garlic cloves, minced
100g ginger, cut into thick slices
4 spring onions, chopped
8 star anise
1kg beef shank or shin, cut into chunks (with bone)
1 cup low sodium soy sauce
4 large carrots, cut into thick slices
4 plum tomatoes, skin removed
1 tbsp Chinese five-spice
¼ cup orange juice
5 cups of water
300g egg noodles
chopped chilli

Ming’s optional extras:
¼ cup rice wine
1 tsp – ¼ cup brown sugar
bok choy, blanched
handful of chopped coriander
1 spring onion, chopped
pickled mustard leaves

How to
Heat some sunflower oil in a large pot. Add the chopped onions and sauté until golden.

Add the garlic, ginger, spring onion and star anise. Continue to cook until the onions are golden brown in colour. Transfer everything to a bowl and set aside.

Heat another drizzle of oil in the same pot. Add the beef chunks including the bones and brown.

Add a dash of soy sauce and fry for two minutes whilst continuously adding the remaining soy sauce. (Red roasting.)

Add the carrots, tomatoes, Chinese five-spice and orange juice to the pot and stir. (Add the rice wine and brown sugar at this stage if you are using them.)

Add the onion mixture back into the pot. Add the water, ensuring that the ingredients are covered.

Allow the soup to boil for 5 minutes, then reduce the heat, cover and allow to simmer for 1½ to 2 hours. Keep an eye on the pot in case you need to top up the water.
Ming’s tip: leave a wooden spoon in the pot before covering to stop it from boiling over.

Cook the egg noodles in boiling water. Add a drop of oil to the water to stop the noodles from sticking together and rinse in cold water once cooked.

Check the seasoning of the soup and add salt and chilli to taste.

Scoop a handful of noodles into a serving bowl and top with some soup and beef. Add the bok choy and garnish with coriander, spring onion and pickled mustard leaves if using.


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Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate