Taiwanese Beef Noodle Soup
2 lbs beef shank (cut up into chunks)
1 T vegetable oil
5 cloves of garlic, minced
1 inch chunk of ginger, chopped
2 star anise
2 scallion stalks, chopped
2 T chili bean sauce (or broad bean paste with chili / 辣豆瓣酱)
1/2 cup soy sauce
1 tomato, sliced
1/4 cup rice wine
1 tsp to 1/4 cup rock sugar (optional)
chili sauce (optional)
5 cups water (or enough to cover the beef)
blanched bok choy
fresh cilantro as garnish
Bring a pot of water to boil and briefly boil the beef chunks for about 5 minutes, or until a white foam forms at the top of the water. Drain dirty water, rinse beef shanks, and set aside.
1. In the pressure cooker over medium high heat, saute garlic, ginger, scallions, and star anise in vegetable oil until fragrant.
2. Add beef shank pieces and chili bean sauce and saute for a few minutes, until the beef is slightly browned.
3. Add soy sauce and cook for 2 minutes.
4. Add tomatoes, rice wine, and rock sugar.
5. Add water until everything is just covered.
6. Bring up to high pressure and cook under pressure for 30 minutes. Slowly release pressure and serve.
ALTERNATE: If you don’t have a pressure cooker
Bring pot to medium high heat until boiling and then reduce to a simmer for 2-4 hours, or until the beef is fall-apart tender.
7. Adjust taste to preference (e.g., add chili sauce to make it spicier; add more soy sauce, salt, or rock sugar)
8. Serve with blanched bok choy and noodles
9. Optionally garnish with cilantro (Bryan’s favourite!)