Beef Noodle Soup

This recipe comes from Kan Lee, who is currently serving at our Gracepoint Hsinchu church. The recipe looks authentic. Sorry, I won't be able to answer any questions or translate.


8-10 servings

-2 Beef (牛腱) ~2 lbs
-2 onions
-3 tomatoes
-6 sticks green onions
-2 garlic cloves
-6 chili pepper.  You can use less if the chili peppers you have are really spicy. 
Cut a little slice of chili pepper and taste it to see how spicy it is.  Chili peppers are pretty important.
粒八角 (1 bag Star-shaped thing for soups)
-1 ginger (not too big)
罐辣豆瓣醬 (1 bottle of Spicy DoBanJiang aka. Chili Bean Sauce)
It has to be
辣豆瓣醬.  this is made with soy beans which has a special flavor.
-1 chives
-1 cilantro

1. Boil beef for a few minutes.  Doesn't need to fully cook.  Rinse in cold water. Cut into chunks. Don't bypass this step.  It gets rid of blood water, and makes the soup taste clean.  Cannot stir fry and sear as substitute, I tried that and it made the soup murky and slightly smelly.   
2. Cut green onions into thumb-sized segments.  Smash ginger and garlic.  Add
八角 (Star spice thing). Stir quickly until fragrant. 
3. Add
辣豆瓣醬 (DoBanJiang/chili bean sauce) to 2. Stir fry for few minutes.
4. Add beef to 3. Stir fry for a few minutes.
5. Stir fry onion and tomatoes for a few minutes until onions begin to caramelize.
    (separately from meat)
6. Add 3. 4. 5. into pot.  Add one bowl of soy sauce (~1 to 1.5 cup).  Add water to until all ingredients are just covered.  Bring to boil. Turn to low heat.
7. Add more soysauce, salt,
辣豆瓣醬 (DoBanJiang/chili bean sauce) to taste.  You can add some sugar if stew is on the saltier side, but not too much.  Slightly too salty is much better than too sweet for beef noodle soup.
8. Stew in low heat for two hrs.  Stir every once in a while to avoid burning.
9.  When serving, you can chop up
蒜苗 (Chives), 香菜 (Cilantro) finely and put as topping on noodles as last step.  They make the soup more fragrant. 

(Boil Noodles Separately)


Carmen said…
This is a legit recipe. Everyone loves it. In addition to this, I usually blanche some bokchoy on the side and put it on top of the noodles right before serving. Don't put the bokchoy in the soup because the bokchoy will get soggy and not taste delicious or look beautiful. In my food line, I keep a tray of noodles rolled up into 1-serving balls, a tray of bokchoy, and then soup, and people can serve themselves.

Thanks, Kan & Esther for the beautiful recipe!

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