📝 About This Recipe
Considered the national dish of Taiwan, this soul-warming soup features melt-in-your-mouth beef shank simmered in a rich, aromatic broth infused with star anise, ginger, and fermented bean paste. The deep umami of the dark soy sauce balances perfectly with the slight heat of dried chilies and the brightness of pickled greens. It is a labor of love that rewards the patient cook with layers of complex, savory flavor and chewy, hand-pulled style noodles.
🥗 Ingredients
The Beef & Aromatics
- 2.5 pounds Beef Shank (cut into 1.5-inch chunks)
- 3 inch piece Ginger (sliced into thick coins)
- 8 cloves Garlic (smashed)
- 4 stalks Scallions (cut into 2-inch lengths)
- 1 large Yellow Onion (quartered)
The Braising Liquid & Spices
- 3 tablespoons Spicy Doubanjiang (fermented broad bean chili paste)
- 1.5 ounces Rock Sugar (or 2 tbsp granulated sugar)
- 1/2 cup Light Soy Sauce
- 1/4 cup Dark Soy Sauce (for deep color)
- 1/2 cup Shaoxing Rice Wine
- 3 whole Star Anise
- 1 piece Cinnamon Stick
- 5-8 pieces Dried Red Chilies (adjust to spice preference)
- 8 cups Beef Bone Broth (or water)
- 1 large Tomato (wedged, adds subtle acidity)
Assembly & Garnish
- 1 pound Wheat Noodles (fresh or dried thick noodles)
- 4 heads Bok Choy (halved and blanched)
- 1/2 cup Suan Cai (pickled mustard greens, chopped and sautéed)
- 1/2 bunch Cilantro (chopped)
👨🍳 Instructions
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1
Blanch the beef: Place beef chunks in a large pot of cold water. Bring to a boil for 5 minutes to release impurities. Drain and rinse the beef thoroughly under cold running water. Set aside.
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2
Sear the aromatics: Heat 2 tablespoons of oil in a heavy-bottomed Dutch oven over medium-high heat. Add ginger, garlic, onion, and scallions. Sauté until fragrant and slightly charred around the edges.
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3
Bloom the paste: Lower the heat to medium and add the Doubanjiang. Stir-fry for 1-2 minutes until the oil turns red and smells toasted. Be careful not to burn the paste.
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4
Caramelize: Add the sugar and the blanched beef back into the pot. Stir to coat the beef in the chili paste and sugar for about 3 minutes.
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5
Deglaze: Pour in the Shaoxing wine, scraping the bottom of the pot to release any flavorful browned bits.
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6
Simmer: Add the light soy sauce, dark soy sauce, star anise, cinnamon, dried chilies, tomato wedges, and beef broth. Bring to a rolling boil.
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7
The Long Braise: Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 2 to 2.5 hours. The beef should be tender enough to break with a spoon but not falling apart.
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8
Strain (Optional but recommended): For a silky broth, remove the beef chunks and set aside. Strain the broth through a fine-mesh sieve, discarding the solids, then return the clear broth and beef to the pot.
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9
Prepare the greens: In a separate small pan, sauté the chopped pickled mustard greens with a pinch of sugar for 2 minutes to enhance their flavor.
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10
Cook noodles: Boil the noodles in a separate pot according to package instructions. In the last 60 seconds of cooking, toss in the bok choy to blanch.
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11
Assemble: Divide the cooked noodles among deep bowls. Top with several chunks of beef and a generous ladle of the hot broth.
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12
Final Touch: Garnish each bowl with a spoonful of sautéed pickled mustard greens, fresh cilantro, and extra scallions. Serve immediately.
💡 Chef's Tips
Use beef shank for the best results; the connective tissue melts into gelatin, providing a rich mouthfeel. Don't skip blanching the beef in cold water first, as this is the secret to a clear, clean-tasting broth. If you have time, make the broth a day in advance; the flavors deepen significantly after a night in the fridge. Rock sugar provides a glossy sheen and a more mellow sweetness than granulated sugar. Adjust the 'spicy' level by increasing or decreasing the Doubanjiang and dried chilies to your preference.
🍽️ Serving Suggestions
Serve with a side of cold silken tofu topped with century egg and pork floss. Pair with a crisp, cold Taiwanese lager to cut through the richness of the beef. A side of smashed cucumber salad with garlic and sesame oil provides a refreshing crunch. Offer extra chili oil on the table for those who want an extra kick of heat. Finish the meal with a glass of iced Oolong tea.