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Chinesemaindairy-free
Hong Shao Niu Rou Mian (Red-Braised Beef Noodle Soup)
Born in the night markets of Taiwan, this soul-warming bowl traces its roots to Sichuan-style spiced braising techniques brought by mainland immigrants in the 1940s. Rich, mahogany-colored broth layered with doubanjiang, star anise, and slow-braised beef shank has made it Taiwan's unofficial national dish.
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Instructions
- 1
Bring a large pot of water to a boil. Blanch the beef shank chunks for 5 minutes to remove impurities. Drain, rinse under cold water, and pat dry. Discard the blanching water.
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef chunks on all sides until deeply browned, about 2 to 3 minutes per side. Remove and set aside.
- 3
Reduce heat to medium. In the same pot, add both types of doubanjiang and stir-fry for 1 to 2 minutes until fragrant and the oil turns red. Add the garlic, ginger coins, and smashed scallion whites, stirring constantly for another minute.
- 4
Add the tomato paste and sugar, stirring to combine with the aromatics. Cook for 1 minute until the tomato paste darkens slightly.
- 5
Pour in the Shaoxing rice wine and let it sizzle for 30 seconds, scraping any browned bits from the bottom of the pot.
- 6
Add the soy sauce and dark soy sauce, then return the seared beef to the pot. Add the star anise, cinnamon stick, Sichuan peppercorns, dried red chilies, and bay leaves.
- 7
Pour in 8 cups of beef stock or water, ensuring the beef is submerged. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 2 hours and 30 minutes, or until the beef is completely tender and yields easily to a chopstick or fork.
- 8
Remove the beef chunks with tongs and set aside. Strain the broth through a fine mesh sieve into a clean pot, discarding all solids. Skim any excess fat from the surface. Taste the broth and adjust seasoning with salt or soy sauce as needed. Return the beef chunks to the strained broth and keep warm over low heat.
- 9
Bring a separate large pot of water to a boil. Blanch the bok choy halves for 1 to 2 minutes until just tender and bright green. Remove with tongs and set aside. Cook the wheat noodles in the same boiling water according to package directions, usually 3 to 5 minutes for fresh noodles. Drain well.
