Soup, Taiwan Beef Noodle - ecnivo/Recipes GitHub Wiki

By Woks of Life

Serves 6ish

Ingredients

  • 2" ginger
  • 4 garlic cloves
  • 2 scallions, in 2" lengths
  • 1 onion, sliced
  • 1/2 tomato, in wedges
  • 3 dried / fresh chilis, chopped
  • 2 lb beef shank
  • 1 Tbsp tomato paste
  • 2 Tbsp fermented bean paste / miso / dou ban jiang
  • 2 tsp sugar
  • 1/3 cup soy
  • 1/2 cup cooking wine
  • Spice sachet:
    • 3 star anise
    • 1 (Chinese) cinnamon stick
    • 2 bay leaves
    • 1 Tbsp fennel seeds
    • 1 Tbsp cumin
    • 1/2 tsp coriander
    • 1 Tbsp Sichuan / Szechuan peppercorns
    • 1/4 tsp 5-spice
  • Noodles (preferably fresh
  • Bok choys, quartered along longitudinal axis

Steps

  1. Boil a large pot of water, and boil the beef shank for 5-8 minutes to remove scum. Rinse, cut into bite-sized chunks, and set aside
  2. Meanwhile, use the Instant Pot "Saute" to lightly brown / carmelize the ginger to onion
  3. Add tomato and chiles until aromatic
  4. Add meat chunks
  5. Mix in tomato paste to cooking wine
  6. Add spice sachet contents (in a "reusable"/custom teabag)
  7. Add water to cover
  8. "Broth" mode for 90-110 minutes on high pressure.
  9. Separately, boil noodles and bok choy. Serve hot.