Imagine a bowl of Vermicelli noodles that is fresh and bouncy, soaked in beef rich broth topped up with an amazing pile of well braised tender beef cubes and vegetables. This recipe is a mouth watering bowl of goodness for all beef noodle lovers out there that crave a little more spicey flavor and aroma!
Taiwanese Beef Noodles
Ingredients:
The ingredients listed are for around 6 servings. *
1. 2kg of Beef Shin.
2. 1 pack of Spring onions, be sure to cut them into halves and divided into 2 portions..
3. 8 slices of fresh ginger, divided into 2 portions.
4. 6 pieces of Star Anise, divided into 2 portions.
5. 6 cloves of Garlic
6. 1 medium sized white onion, sliced well.
7. 50g of Rock Sugar.
8. 3 tbs Spicy bean paste or Regular bean paste.
9. 2 medium sized Tomatoes, cut into quarters.
10. 1/2 cup Vegetable oil.
11. 1/2 cup Dark Soy sauce.
12. 1/2 cup Light Soy sauce.
13. 1/2 cup Rice Wine. (Taiwanese brands are best)
14. 1 tsp White Pepper
15. 1 tsp Salt
16. 5 Bay Leaves
17. 2kg Vermicelli Noodles. (The ones commonly used in Laksa)
18. Some Bok Choy
19. Fried Shallots. (Garnishing)
Instructions:
1. Boil 1/2 pot of water.
2. Cut the spring onions, ginger, onions, tomatoes and peel the garlic cloves,
3. Wash the beef meat and cut off any access fats if you wish.
4.
When the pot of water is boiling well, add in half portion of the spring onions, 5 slices of ginger, 3 star anise and the beef meats.
5. Bring the pot to a bigger boil for around 5 mins. Be sure to cover it when it is boiling.
6. After 5mins, transfer the beef meat into cold water and let it cool.
7. When the beef meat is cool enough, cut it into thick slices/chunks. You can discard the water in the pot.
8. Turn on medium to high fire for a wok or larger pot for the dish.
9. Pour in the vegetable oil and add in the remaining spring onions, ginger, garlic, star anise, onions, rock sugar and spicy bean paste together. Be sure to stir fry until the onions become soft.
The smell gets really good here!
10. Then add in the sliced beef chunks and mix well.
11. Then add in the dark soy sauce as well as the rice wine first. Mix them well.
12. Then add in the light soy sauce and tomatoes. Be sure to mix and cook them in the mix for around 10mins.
13. Then add in water to the mix until the meats are entirely submerged. Add the white pepper, salt and bay leaves.
14. Be sure to cover the wok/pot and let it continue to cook and braise in low heat/fire for around 2 hours. The meat should be well braised and tender by then.
15. When serving, simply boil a wok of water. We will blanch the Bok Choy.
Wash the Bok Choy clean and cut them into halves.
16. During blanching, just add the Bok Choy into the boiling water for around 5 mins, and then strain it and set aside.
Like this.
17. Then you can re-use the vegetable soaked boiling water to blanch your servings of thick vermicelli noodles for around 1 min per serving.
18. When serving, just place the noodles into a bowl, and then add the Bok Choy, a few Beef pieces as well as the thick soup. Garnish it with the fried shallots and it is done!