Ingredients
Scale
- 2 pounds beef shank or stew meat, cut into chunks
- 6 garlic cloves, smashed
- 2 inches fresh ginger, sliced
- 4 scallions, tied into knots
- 1/2 cup soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup Shaoxing wine or beef broth
- 1 tablespoon rock sugar or brown sugar
- 2 whole star anise
- 1 teaspoon Sichuan peppercorns
- 8 cups beef stock or water
- 1 pound Chinese wheat noodles
- 4 baby bok choy, halved
- 1/2 cup pickled mustard greens
- Salt to taste
Instructions
- Heat a Dutch oven or skillet over medium-high. Sear beef chunks until browned. Set aside.
- Char garlic, ginger, and scallions in the same pot.
- Transfer aromatics and beef to a stockpot. Add soy sauces, Shaoxing wine, sugar, star anise, peppercorns, and beef stock.
- Bring to a boil, then simmer for 2 hours until beef is tender.
- Cook noodles in a separate pot. Blanch bok choy briefly.
- Season broth with salt as needed. Strain for clarity if desired.
- Assemble bowls with noodles, beef, broth, bok choy, pickled greens, and garnish. Serve hot.
Notes
- Use quality soy sauce for best flavor.
- Simmer low and slow for the richest broth.
- Cook noodles separately to keep them springy.
- Make ahead for even better flavor the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soups & Stews
- Method: Simmering
- Cuisine: Taiwanese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3g
- Sodium: 1320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Taiwanese beef noodle soup, beef noodle soup recipe, authentic niu rou mian, Taiwanese comfort food, Asian soup recipes