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Taiwanese beef noodle soup
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Marion Grasby's soup is a flavorful blend of Sichuan peppercorns, star anise, and tomatoes for a comforting and aromatic dish.
Ingredients:
  • 1kg beef chuck steak, cut into 5cm pieces
  • 6 garlic cloves, lightly crushed
  • 4cm-piece ginger, peeled, thinly sliced
  • 2 fresh red birdseye chillies, coarsely chopped, plus extra, to serve (optional)
  • 20.00 ml Sichuan peppercorns (see tips)
  • 250ml (1 cup) Chinese cooking wine
  • 3 tomatoes, finely chopped
  • 4 whole star anise
  • 5.30 gm dark soy sauce
  • 60ml (1/4 cup) soy sauce
  • 2L (8 cups) salt-reduced beef stock
  • 6 bunches baby pak choy, washed, halved
  • 270g dried udon noodles
  • 125.00 ml coarsely chopped coriander, to serve
Instructions:
  • In a large heavy-based saucepan or Dutch oven over medium-high heat, warm the oil. Season beef generously with salt and brown all over in batches for 6-7 minutes. Transfer to a large bowl. Add garlic, ginger, chili, and Sichuan peppercorns to the pan and cook for 2 minutes until aromatic.
  • Pour in the fragrant Chinese cooking wine and simmer gently, stirring to release the flavorful bits at the bottom of the pan, until the liquid reduces slightly, about 2 minutes.
  • Add the beef back to the pan along with tomato, star anise, dark soy sauce, soy sauce, and stock. Cover and simmer over low heat, stirring occasionally, for 2 1/2 hours until the beef is tender and easily pulls apart with a fork test.
  • Take the pan off the heat and gently move the beef chunks to a bowl using tongs. Strain the soup into a clean saucepan, removing any solids. Put the beef back into the soup, add the pak choy, and cook until just wilted, about 2 minutes.
  • Prepare the noodles as instructed on the package and distribute them into individual serving bowls. Add pak choy on top of the noodles and pour the soup and beef over them. Finish by garnishing with coriander and extra chili, if desired.

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