Hong Shao Niu Rou Mian (Taiwanese Red-Braised Beef Noodle Soup)
Local name: 紅燒牛肉麵
In short: Taiwan's iconic beef noodle soup: beef shank braised for hours with doubanjiang, soy sauce and star anise, served over chewy noodles in a rich red broth. It takes about 3 h 15 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 2 h 50 min
- Total
- 3 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 780 kcal
Red-braised beef noodle soup is often called Taiwan's unofficial national dish. Chunks of beef shank are browned with ginger, scallion and a spoonful of fermented broad bean paste, then simmered with soy sauce, tomato and warm spices until the meat is soft and the broth turns deep russet. Ladled over springy wheat noodles with greens and pickled mustard, it makes a big, satisfying bowl that rewards a slow afternoon.
Instructions
- Put the beef in a large pot, cover with cold water and bring to a boil. Simmer for 5 minutes, then drain and rinse the beef under cold water. Wash the pot to remove the scum.
- Heat the oil in the clean pot over medium heat. Fry the ginger, scallion lengths and garlic for 2 minutes, then add the doubanjiang and fry for 1 to 2 minutes, stirring, until the oil turns red and smells rich.
- Add the beef and tomatoes and stir for 2 minutes. Pour in the wine, then add both soy sauces, the sugar, star anise, cinnamon, bay leaves, peppercorns and the water.
- Bring to a boil, skim off any foam, then lower the heat. Cover partly and simmer for 2 to 2 1/2 hours, until a chopstick slides easily through the beef and the meat is tender but still holds its shape.
- Lift the beef onto a board and strain the broth back into the pot, discarding the aromatics. Skim off most of the fat. The broth should taste savory, faintly sweet and mildly spicy. Slice the beef thickly across the grain.
- Bring a separate large pot of water to a boil and cook the noodles for 3 to 4 minutes, adding the bok choy for the last minute. Drain well. Cooking the noodles apart keeps the broth clear instead of starchy.
- Divide the noodles and bok choy among 4 deep bowls, top with the beef, and ladle over the boiling-hot broth. Finish with scallions, pickled greens and a drizzle of chili oil.
Tips
- Make the broth a day ahead. Chilling lets you lift off the solid fat, and the flavor deepens overnight. The broth freezes well for up to 3 months.
- A pressure cooker saves time. After step 3, cook at high pressure for 45 minutes, then let the pressure release naturally for 15 minutes.
Questions and answers
Which cut of beef is best for beef noodle soup?
Beef shank (shin) is the classic choice, because the meat stays pleasantly chewy while its gelatin enriches the broth. Adding a small piece of brisket or tendon gives extra richness and a softer bite.
Is Taiwanese beef noodle soup spicy?
The red-braised style carries mild warmth from doubanjiang. Cut it to 1 tbsp for a gentler broth, or add chili oil at the table. The clear style, made without the bean paste, is not spicy.
Can I use a different noodle?
Yes. Thick, chewy wheat noodles are traditional, but dried wheat noodles or udon also work. Cook them separately until just tender, because they keep softening in the hot broth.
How long does it take to make Hong Shao Niu Rou Mian (Taiwanese Red-Braised Beef Noodle Soup)?
About 3 h 15 min in total: 25 min of preparation and 2 h 50 min of cooking.
How many calories are in Hong Shao Niu Rou Mian (Taiwanese Red-Braised Beef Noodle Soup)?
About 780 kcal per serving, with 58 g of protein, 80 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 780 kcal |
|---|---|
| Protein | 58 g |
| Carbohydrates | 80 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 2400 mg |
Estimated values, calculated from the ingredients.
